Oat Flour Pancakes

Try this spin on a classic comfort food with Oat Flour Pancakes! These golden brown cakes include mashed bananas, oat flour, and almond milk for a higher-fiber, gluten-free friendly breakfast. Perfect to serve at everything from elegant brunches to cozy mornings at home.

Pouring maple syrup over stack of pancakes

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What are oat flour pancakes?

These gluten free oat pancakes are simply pancakes that have substituted the traditional all purpose flour for oat flour.

Oat flour vs all purpose flour

Oat flour is oats that have been blended down into a ultra fine texture resembling flour. When compared to all purpose flour, oat flour has a bit more protein and 3 times more fiber. Oats are naturally gluten-free but they may be processed in a facility that works with gluten. That’s why if you have a gluten allergy, be sure to look out for gluten-free labeled oat flour.

Oat flour doesn’t rise the same way regular flour does, that’s why we’re using baking powder as the leavening agent. These pancakes will still be slightly thinner than your classic stack. They are just as delish though! 

Can you make your own oat flour? 

To save time, you can buy oat flour in the baking or flours section of the store.

You can also make your own at home by pulsing rolled oats in a food processor until broken down into a super fine consistency. A heaping cup of rolled oats will yield the 1 cup of oat flour needed for this recipe.

Gray bowl of oat flouw

Use up those ripe bananas

This recipe also calls for ripe bananas. These browned bananas are perfect to use for baked goods like banana bread or these easy pancakes. In fact, the riper the better because brown bananas have a higher sugar content than yellow bananas. This high sugar content naturally lends a sweeter taste for these pancakes. Ripe bananas are also softer, making them easier to mash up.

If you end up having extra brown bananas, freeze them and use them in peanut butter smoothie bowls or make your own strawberry cheesecake “nice” cream.

Tips for cooking the perfect oat flour pancakes

For the most part, oat flour pancakes are very similar to regular pancakes.

  • The pancake batter should be somewhat thin but not overly runny. If the batter is too thin, add a small amount of oat flour to thicken it. If the batter is too thick, add a splash of almond milk to thin out the batter.
  • I recommend using a pancake griddle if you have one because it will make it easier to control the exact temperature.
  • Make sure your griddle or pan is preheated before you start adding the batter over. To see if the pan is hot, you can add a drop of water over the pan. It should ball up and sizzle around the pan.
  • Once the batter has been cooking for a couple of minutes, you should see small bubbles start to form on the top of the batter. This means it’s cooked through to golden brown perfection on that side and is ready to flip. Cook for about 3 minutes per side.
  • This recipe makes 8 small pancakes or about 4 servings. If you are wanting to make more, simply double the recipe to create more batter.
Golden brown pancakes topped with chocolate chips

Customize it with any toppings of choice

Although these pancakes are delicious on their own, I love to spruce them up with delicious toppings. You can mix in toppings as well but they may be harder to flip since these pancakes tend to yield a thinner batter. Here are some toppings to try:

  • Maple syrup
  • Dark chocolate chips
  • Greek yogurt
  • Toasted shredded coconut
  • Sliced bananas
  • Fresh berries
  • Whipped cream
  • A sprinkle of cinnamon
  • Creamy nut butter
  • Chopped nuts
  • Homemade granola
Pancakes with blueberries

Can you make this recipe vegan? 

This recipe uses eggs as the ingredient that helps bind everything together. If you are following a vegan diet, you could try substituting the egg for a flax egg. To do this, combine a tablespoon of flaxseed meal with three tablespoons of water and let it sit for 15 minutes to thicken. Keep in mind, this variation may create less overall browning and a thicker batter. Add a splash of extra almond milk to the batter as needed.

Can you keep leftover pancakes?

I recommend making these pancakes right before serving so they are hot and fresh. However, you can always save leftovers for another breakfast or a snack. Store leftover pancakes in a zip top bag or container for up to 3 days in the fridge or up to 3 months in the freezer. To reheat, simply pop in the microwave for 20-30 seconds or until warm.

If you have extras, these pancakes are also perfect to add over a weekend breakfast charcuterie board.

Layers of pancakes

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Oat Flour Pancakes

Oat Flour Pancakes

Yield: 8 small pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A spin on the classic stack! These golden brown pancakes use mashed bananas, oat flour, and almond milk for a gluten-free, dairy-free friendly breakfast.


  • 1 extra ripe medium banana (6 to 7 inches long)
  • 3/4 cup unsweetened vanilla almond milk
  • 1 large egg* (see note for vegan option)
  • 1 tablespoon vegetable oil
  • 1 cup oat flour, spooned into cup** (about 100 grams)
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • Cooking spray
  • Toppings of your choice (maple syrup, chocolate chips, yogurt, shredded coconut, sliced bananas, berries, whipped cream, cinnamon, nut butter, chopped nuts, or granola)


  1. Preheat pancake griddle to 350ºF (recommended) or a large pan over medium heat. 
  2. In a large bowl, add banana and use a fork to mash into a puree. Then, whisk in almond milk, egg, and oil until combined.
  3. Gently whisk in oat flour, sugar, and baking powder until it’s all incorporated.
  4. Spray griddle or pan with cooking spray, then use just slightly under a 1/4 cup to measure out the batter and pour pancakes over the hot griddle or pan. If pancakes don’t fit on one pan or griddle, work in batches.
  5. When cooking, wait until the batter begins to form small bubbles on top before flipping (about 3 minutes per side). 
  6. Top pancakes with any desired toppings and enjoy warm.


*To make this recipe vegan, swap a regular egg for flax egg. Combine 1 tablespoon of flax seeds + 3 tablespoon of water and let it thicken for 15 minutes before using. Note: this variation may lend less browning and a thicker batter. Add a splash of extra almond milk as needed.

**If you don’t have oat flour, make your own by pulsing rolled oats in a food processor until broken down into a super fine consistency. A heaping cup of rolled oats will yield 1 cup of oat flour.

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Nutrition Information:
Yield: 8 pancakes Serving Size: 2 pancakes
Amount Per Serving: Calories: 190Total Fat: 7gSaturated Fat: 1gSodium: 290mgFiber: 3gSugar: 7gProtein: 5g

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Oat flour pancakes

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