Easy, Healthy Oat Flour Pancakes

three oat flour pancakes on a white plate with syrup dripping down the sides.

5 from 1 review

These oat flour pancakes are so incredibly fluffy and thick, and Oh. My. Gosh. They're honestly just the best. You only need 6 simple ingredients and 30 minutes to make these incredible vegan, gluten free*, healthy breakfast.


Units Scale
  • 1 1/4 cup Oat Flour
  • 1/4 cup Arrowroot Starch
  • 3 Tablespoons Coconut Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 3/4 Almond Milk
  • 1 Tablespoon Melted Coconut Oil


  1. Heat a large non-stick skillet over medium heat and add a teaspoon of coconut oil if needed.
  2. In a medium bowl combine oat flout, arrowroot starch, coconut sugar, baking powder and salt. Whisk well.
  3. Next, pour the almond milk and melted coconut oil into the dry ingredients and mix well.
  4. Let the pancake batter rest for 5 minutes, then give it another stir to deflate it. Batter will be very thick!
  5. Scoop 1/4 cup of the batter into the preheated pan. Add any topping you desire immediately to the top and cook for 2-3 minutes per side. Pancakes are cooked when both sides are golden brown.
  6. Serve with a drizzle of maple syrup and enjoy


  • Calories calculated are an estimate
  • You can easily double this oat flour pancake recipe and meal prep breakfast for the week
  • While resting, the batter will rise significantly and look very fluffy, you want to give it a stir and deflate it for best results
  • Use oat milk, soy milk, coconut milk, or cashew milk in place of the almond milk
  • Replace the coconut oil with avocado or olive oil
  • Add vanilla extract and cinnamon for extra flavor
  • If you want thinner pancakes add 2-3 more tablespoons of non-dairy milk
  • Store leftover in an airtight container in the fridge for up to a week


Keywords: pancakes made with oat flour, vegan and gluten free pancakes