Can I use oat flour instead of all-purpose flour in pancakes?

Yes! Oat flour is a great substitute and gives pancakes a tender, wholesome texture.

Can you replace flour with oatmeal flour?

Absolutely. Just ensure you use the right ratios—oat flour absorbs more liquid than all-purpose flour.

How to make a pancake from oats?

Grind oats into flour, mix with wet ingredients like milk and eggs, then cook as you would regular pancakes.

What is the healthiest flour for pancakes?

Many consider oat flour a healthy option due to its fiber and whole grain content.

Why do my oat pancakes fall apart?

Oat flour lacks gluten, so proper ratios and rest time are essential for structure.

Oatmeal Flour Pancakes – Easy & Fluffy Recipe (No Banana)

Fluffy Oatmeal Flour Pancakes

Print Recipe

These fluffy oat flour pancakes are a healthy, no-banana breakfast option that’s quick, simple, and kid-approved.

Author: Chef Rina
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Breakfast

Ingredients

Scale

2 cups oat flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
2 large eggs
2 tablespoons real maple syrup, plus more for serving
2 tablespoons melted butter, plus more for serving
1 teaspoon pure vanilla extract
Vegetable oil (like avocado oil), for cooking

Simple oat flour pancakes ingredients

Instructions

Melt the butter in a small skillet over medium-low heat. Let it cool slightly.
In a medium bowl, whisk together oat flour, baking powder, and salt.
In a separate bowl or measuring pitcher, mix the milk and eggs until combined.
Create a small dip or hollow in the middle of the flour mixture. Pour in the milk and egg mix.
Mix in the maple syrup, cooled melted butter, and vanilla extract until combined. Mix gently until no dry spots remain—small lumps are fine.
Let the batter rest for 5 minutes to thicken.
Heat a non-stick skillet over medium. Pour in about 2 teaspoons of oil and tilt the pan to evenly coat the surface.
Pour 1/4 cup of batter per pancake into the skillet. Cook for 2–3 minutes or until bubbles form on the surface.
Flip and cook the other side for another 2–3 minutes until golden and cooked through.
Serve hot with butter and maple syrup, if desired.

Notes

Use a 1/4 cup to portion batter evenly. While butter gives great flavor, it burns faster—oil is better for consistent results. Try making a test pancake first. Keep pancakes warm in a 200°F oven as you cook. Freeze leftovers and reheat in a toaster.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 409kcal
Sugar: 11g
Sodium: 425mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 4g
Protein: 14g
Cholesterol: 116mg

Keywords: oatmeal flour pancakes, apple cider vinegar, gluten free oats, baking powder, greek yogurt, lemon juice, maple syrup, baking soda, avocado oil, oat flour, sea salt, oat milk, cinnamon, butter, eggs

Find it online: https://www.joyliciousrecipes.com/fluffy-oatmeal-pancakes-without-banana/