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Oat Milk Pancakes (Gluten Free)

These pancakes are so thick and fluffy, plus they're packed with filling oats and are gluten free!
Servings: 4
Jump to Recipe
Time: 15 mins

These oat milk pancakes are so easy to make! They are gluten free and include extra protein from the addition of Greek yogurt. Plus, they are prepared with just a blender and a pan!

A stack of oat milk pancakes on a white plate with banana slices, pecans, and syrup on top with a newspaper and glasses in the background.

Yay! You didn’t click the jump to recipe button and you’re still reading! Ok, well since you’re here, let me tell you why these fluffy pancakes are SO GOOD. I’ll also cover common questions, tips for making this recipe THE BEST possible, and substitutions options for nearly all the ingredients.

These oat milk pancakes utilize one of nature’s ultimate harvests – oats. Oat flour and oat milk are the stars of the show!

Oat flour is gaining a reputation in gluten-free baking because, when ground finely, it reacts very similar to wheat flour. Weirdly, it is surprisingly hard to find oat flour in the store. This is probably for the best though because once you learn how easy it is to make your own flour, you will never search for it again. So, how do you make oat flour? You blend it in a high-powered blender until a fine powder forms and use it. It really is that simple!

Now that you have the flour, you could make the rest of the pancakes in your sleep. All it requires is adding all the ingredients in a blender and blending. Then, make the fluffy oat milk pancakes! I mean, can a pancake recipe get any simpler (boxed mix is not included in this discussion!)? Plus with hints of cinnamon and honey, these pancakes taste like that hot out of the oven honey oat bread from your baker down the street. Seriously – they are so good and I only wish I had been smart enough to try oat flour sooner!

 

Ingredients and Substitutions

Egg, oatmeal, paking powder, honey, yogurt, and oat milk in bowls on a concrete table.

All substitution options are a 1:1 substitution unless noted otherwise.

Quick Cook Rolled Oats:

Rolled Oats make the flour that is the base of these pancakes. Using Quick Cook Rolled Oats help to keep the texture soft because the oats have already been processed once. Not all oats are gluten free however, just be sure to check labels.

Substitutions: Wheat flour or a gluten free flour blend can be used but the result may be slightly denser. Steel cut oats, regular rolled oats (not quick cook), and Irish oats should NOT be used. Plain instant oats can be used.

 

Oat Milk, Unsweetened:

The star of the dish! Oat milk provides the moisture without being overbearing in flavor.

Substitutions: Your favorite unsweetened plant milk (almond milk, coconut milk, rice milk, etc.) or regular milk can be used. Check out our post on substituting oat milk here!

 

Unsweetened Greek Yogurt:

Greek yogurt provides the tang. Because yogurt is an acid, it reacts with the baking powder to create a better rise while also adding another depth of flavor.

Substitutions: Any unsweetened yogurt can be used, including plant based! You can also use buttermilk or make your own vegan butter milk using ¼ cup plant based milk and 1 tablespoon of lemon juice or white vinegar and then let it sit for 5 minutes to curdle.

 

Honey:

Honey provides the sweetness plus it goes exceptionally well with oats and cinnamon!

Substitutions: White sugar, maple syrup, agave, or brown sugar can be used.

 

Baking Powder:

Baking powder provides the rise. It is a combination of baking soda (a base) and cream of tartar (an acid) that is activated with liquid.

Substitutions: You can make your own baking powder by mixing one part baking soda to one part cornstarch and two parts cream of tartar. You can also add an additional ¼ of a cup of yogurt and use ½ tsp of baking soda in place of the baking powder.

 

Pure Vanilla Extract:

Vanilla is the essential baking ingredient. It enhances other flavors and adds buttery notes without actually adding butter.

Substitutions: You could use ¼ tsp of almond extract or butter extract or omit it all together. Imitation vanilla can also be used.

 

Cinnamon:

Cinnamon just tastes good – ha! But, is there anything better than cinnamon and vanilla? I think not.

Substitutions: Allspice, nutmeg, or cardamom would all be great! Or, you can leave it out if you really don’t have any of these.

 

Egg:

Eggs are the binder or glue. When mixed in, eggs help keep all the ingredients together and once cooked, they expand to create more air pockets for the baking powder reaction to occur in.

Substitutions: Flax eggs or egg replacer, like this one from Bob’s Red Mill or one from Just Egg, can be used. A banana, applesauce, and many other things can be used also. Check out our post of egg substitutes here!

 

How to Make This – Step by Step

Step one: Add 1 cup of the oats to a high speed blender and blend for 1-2 minutes, until it resembles a fine flour. Reserve the remaining ¼ cup of oats for later.

Step two: Add remaining ingredients, except the reserved oats, to the blender. Shake to distribute anything stuck to the bottom or sides and then blend for 1 minute until combined. When using regular flour, you will typically mix the wet ingredients in a large mixing bowl and the dry ingredients in another bowl and then combine the two to avoid developing too much gluten. When using oat flour, you don’t have to worry about that and also why all the ingredients can be added together at once.

Step three: Mix in remaining oats with a fork or spoon. Let the batter rest for 5 minutes. This allows the batter to settle and evenly distribute the ingredients for a better overall rise.

Step four: While the batter rests, heat a non-stick pan over medium heat with a little bit of oil or butter.

Step five: Pour approximately ⅓ of a cup of pancake batter onto the pan and cook for 1-2 minutes or until bubbles form all around the pancake.

Step six: Flip and cook for another 1-2 minutes. Enjoy!

 

Watch How To Make This

 

Quick Facts and Common Questions

Where do I buy oat flour?

Oat flour can be purchased online, in some retail stores, or you can make it at home. It can be hard to find in stores and making your own is so easy, so we recommend just making it yourself by finely grounding quick cook oats.

Can oat milk replace cow’s milk in pancakes?

It sure can! Check out our post here for all the ways to substitute oat milk (and learn all about the advantages to using it).

Are oats gluten free?

Yes, oats are gluten free but sometimes manufacturers process them in facilities that are not gluten free and the oats, therefore, become contaminated. Always check the label to ensure they are certified gluten free!

How do I know when a pancake is ready to flip?

This is something I can still remember my grandfather teaching me as we made Bisquick pancakes. “Always look for the bubbles.” The visible batter on top will start to form bubbles. This indicates that the heat (remember, heat rises) has made a path to the otherside of the pancake and is now cooking the inside of the pancake. Once bubbles appear all over the pancake batter, it is ready to flip!

What are your favorite pancake toppings?

Chocolate, chocolate is always the answer. Ok, if you want some other options besides Nutella, chocolate chips, or chocolate syrup, fresh berries and other fresh fruit and nuts (like bananas and pecans) are also delicious!

 

Fun Fact! 

Quick! Which is better for you – steel cut or rolled oats? This is kind of a trick question because of how similar their nutrient values are BUT, steel cut wins by a smidge. Commercial oats are produced by removing the tough hull (outer shell of the seed) and then processing the groat (interior) in some way. Steel cut is made by aggressively chopping up the oat groats with steel blades. Because steel cut is one of the least processed of oat styles, it retains slightly more of its original nutrients. Rolled oats are made exactly how their name indicates. They are steamed and then pressed or rolled flat. (Source)

 

Try these other delicious recipes!

Protein Overnight Oats

Honey Mug Cake (Gluten Free)

Fruity Pebble Pancakes

Vegan Brown Bread

 

Did you make this and love it? Leave us a review, we’d love to hear from you!

Oat Milk Pancakes (Gluten Free)

Servings: 4
Total Time: 15 minutes
These oat milk pancakes are so thick and fluffy! Plus they're packed with fulling oats and are gluten free!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: gluten free, oat milk, oatmeal, pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 165 kcal

Ingredients

  • 1 1/4 cup rolled oats quick cook and gluten free
  • 1/4 cup oat milk unsweetened
  • 1/4 cup greek yogurt unsweetened
  • 2 tbsp honey
  • 2 tbsp baking powder
  • 1 tsp pure vanilla extract
  • 1 egg
  • 1/4 tsp cinnamon

Instructions

  • Add 1 cup of the oats to a blender and blend for 1-2 minutes until a fine powder forms.
    oats in a blender cup.
  • Add remaining ingredients to the blender, except the reserved oats and blend until smooth.  1 -2 minutes
    Egg, yogurt, honey and baking powder in a blender cup.
  • Stir in reserved oats and let the batter sit for 5 minutes (DO IT!  Letting this batter rest allows the baking powder to spread evenly and the batter to relax resulting in the fluffiest pancakes).  While this sits, heat a non-stick skillet over medium heat.
    Pancake batter in a blender cup.
  • Pour approximately ⅓ of a cup of batter into the center of the skillet and let cook for 1-2 minutes until bubbles begin form all around the pancake. 
    Pancake cooking on a teal pan.
  • Flip the pancakes once bubbles are everywhere on the pancake and cook for another 1-2 minutes. 
    Pancakte cooking on a teal pan.
  • Repeat this process with remaining batter.  As the batter sits, it will get thicker due to the oats absorbing more liquid.  This will not affect cooking, but you may have to use a spoon to spread the batter around into a circle once poured onto the pan. 
  • Add your favorite toppings and enjoy! We love adding bananas, pecans, and maple syrup to our pancakes.
    Stack of pancakes with bananas and pecans on top on a white plate set on top of a newspaper with glasses, flowers, and more pancakes in the background.

Video

Notes

*Nutritional Information is an estimate, for informational purposes only*

Nutrition

Calories: 165kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 665mg | Potassium: 141mg | Fiber: 3g | Sugar: 11g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 409mg | Iron: 2mg
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1 Comment

  1. lucas Pieper-White

    5 stars
    This looks amazing!!! Can’t wait to try it!

    Reply

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