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If you’re looking for a flourless pancake recipe that’s still airy, fluff and moist, you have to try my banana oat flour pancakes, made by grinding rolled oats into oat flour. This is a great way to incorporate more heart-healthy whole grain oats into your breakfast, especially if you have picky eaters. They won’t be able to tell the difference!
These gluten free pancakes make for a delicious, easy and healthy breakfast that the whole family will love! It’s so easy to make your own oat flour and it has a neutral taste so it’s just perfect for these pancakes.
Oat flour is not only gluten free, but it’s also full of whole grains which contribute to good heart health. Pancakes always feel like a treat, but by making this simple swap it adds more nutritional value to the breakfast.
- Oats: Rolled oats (also known as old fashioned oats) are the best ones to use in this recipe.
- Baking powder: For light and fluffy pancakes.
- For flavor: Cinnamon, salt and vanilla extract.
- Milk: I like to use almond milk in this recipe, but you can use dairy or another plant based milk.
- Egg: To bind the ingredients together.
- Banana: Use a ripe or overripe banana for this recipe. They are softer and easier to combine with the other ingredients and naturally sweeter too.
- Chocolate chips: Because a chocolate chip pancake is never a bad idea!
- Oil: For cooking. I like to use coconut oil, but any high heat oil will work well.
What is oat flour?
Oat flour is rolled oats that you grind in your food processor to become flour-like. It only needs 30-60 seconds in the blender until the mixture becomes finer and resembles actual flour.
I usually make a big batch at once and then I have it handy when I want to use for recipes like Pumpkin Spice Balls or Chocolate Peanut Butter Bars. Because rolled oats are generally gluten-free, the lack of gluten in oat flour can make baked goods feel heavy or fall apart. So I learned to remedy this by adding more liquid or baking powder, and usually that does the trick!
How to make oat flour pancakes
Once you’ve made the oat flour, you can mix it with the dry ingredients including baking powder, baking soda, cinnamon and salt. Transfer those dry ingredients to a small bowl. Then add the wet ingredients including the milk, banana, egg and vanilla extract and blend.
Now, you can blend the wet ingredients with the dry ingredients and blend together.
Next use a griddle or pan to cook the pancakes as you normally would, looking for the air bubbles before flipping to the other side.
Tips for making this recipe
- Make sure you start with more rolled oats for the amount of oat flour you need in a recipe. It takes about 1 ¼ cups of rolled oats to make 1 cup of oat flour. Be sure to measure after grinding if you’re making your own oat flour.
- Don’t add the chocolate chips or other heavy add-ins to the batter. That’s because they will sink to the bottom since the batter is pretty thin. Instead, just sprinkle them on top of the batter when you transfer it to a pan to cook.
- Use a really ripe banana to make the pancakes. It has a lot more natural sweetness, which means you don’t need to actually add any sweetener to the batter. And it’s also much easier to combine with the other ingredients so you don’t end up over-mixing.
- Don’t leave the batter sitting for too long. Since the oats are not cooked, they will continue to absorb the moisture in the batter, making the batter thicker as it sits. If the batter is too thick it makes it more difficult for it to spread in the pan
Frequently asked questions
Oats are naturally gluten free, but sometimes issues arise because they are processed in facilities that also process wheat, barley and rye so they can become contaminated. When buying your oats, check the label to make sure that they are certified gluten free if you or anyone in your family has intolerances.
To make oat flour at home, you want to use whole rolled oats, also called old fashioned oats. I always make a big batch at a time to use in other recipes. Store the flour in an airtight container in a cupboard and it will keep for around 3 months.
Yes, these gluten-free pancakes freeze very well. Cook them and cool them completely. Then place in a freezer-safe bag flat in the freezer for up to 3 months. To reheat, just pop them in a toaster or in the microwave before serving.
More pancake recipes:
- Healthy Pumpkin Pancakes
- Protein Pancakes
- Lemon Ricotta Pancakes
- Flourless Strawberry Pancakes
- Pink Pancakes (made with beets)
- Banana Pancake Dippers
- 3 Ingredient Pancakes
I love how easy it is to turn a favorite family breakfast into a lighter one. It’s basically like having oatmeal in pancake form! We like topping it with bananas and chocolate chips, but you can also go classic with butter and maple syrup and any fruit you’d like. It’s like a gluten-free pancake makeover!
If you’ve tried this healthy-ish feelgood Oat Flour Pancakes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This Oat Flour Pancakes recipe was originally published on March 9, 2017. I’m re-sharing it today with step-by-step photos an a video tutorial. Here’s that glorious original photo 🙂
Banana Oat Flour Pancakes
- 1 ½ cup oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1 cup almond milk
- 1 egg
- 1 ripe banana
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- Coconut oil for cooking
- In a high speed blender, place the oats, and blend until the oats become powder-like. Add the baking powder, cinnamon and salt to the blender and pulse once to combine. Transfer to a small bowl and set aside.
- In the same blender, add the almond milk, egg, banana and vanilla extract, and blend until well combined.
- Add the dry ingredients and mix until everything is well incorporated with no flour streaks. Some lumps in the batter are ok. Transfer batter to a bowl and fold in chocolate chips.
- Scoop about ⅓ cup batter onto hot pan prepared with coconut oil and cook on medium heat for 2-3 minutes per side. Repeat for the remaining pancake batter.
- Top with bananas and maple syrup, if desired and enjoy warm.
- Instead of egg, you can substitute a flax egg or one more banana.
- Instead of bananas, you can use other fruit purees like banana or pumpkin.
- Instead of diary-free milk, you can use regular cow’s milk.