Oat Flour Pancakes

These oat flour pancakes are fluffy, tender, and absolutely delicious! The recipe is simple and easy, and the batter mixes up in minutes. The only flour you need to make them is oat flour, which makes them naturally gluten free!

Prep: 15Cook: 20Total: 35 minutes
Servings: 10-12 pancakes 1x


  • 2 cups oat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 1 cup milk (dairy free or regular milk both work)
  • 3 tablespoons coconut oil or butter, melted
  • 2 large eggs, room temperature
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice or apple cider vinegar (optional for fluffiness)


  1. Mix: Add all of the ingredients to a blender (tip: add the wet ingredients first) and blend until smooth. Let the batter rest for 10 minutes to let the flour absorb the liquid. The batter will thicken slightly. If you find the batter is too thick and doesn’t pour, add a little more milk a tablespoon at a time until it becomes pourable.
  2. Cook: Heat a large non-stick skillet or griddle over medium heat. Once the skillet is hot, add about ½ – 1 teaspoon of oil to the pan. Pour the batter directly into the pan so it forms into a circle. Use about ¼ cup of batter for each pancake. Cook until the underside turns golden brown and the batter starts to bubble, about 2-3 minutes.
  3. Flip: Flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
  4. Serve: Serve warm with butter, syrup, or fruit!


  1. If you’re using coconut milk, make sure to use coconut milk from a carton. Canned coconut milk has more fat and the pancakes will end up too thick. 
  2. No blender? Just mix the batter in a mixing bowl.
  3. To bring the eggs to room temperature, lay them out for an hour before you use them, or put them in a warm water bath for 3-4 minutes.
  4. While I like to pour the batter directly from the blender, you can also scoop the batter out with a ladle or ¼ cup-measuring cup.
  5. To add mix-ins: Gently place a few blueberries, chocolate chips, or sliced bananas directly in the pancake right after pouring it in the pan. Leave space in between the pieces to ensure even cooking. I like to use a spatula to quickly cover the pieces with a little extra batter so it doesn’t burn when you flip the pancake.
  6. I recommend doing a test pancake. The first round always seems to turn out a little thin.
© Coconuts & Kettlebells

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