Oat Flour Pancakes sizzling in a hot buttered skillet is the best brunch bliss!
Looking for the best Oat Flour Pancakes recipe to make at breakfast? Our healthy, gluten-free pancakes are made with nutritious oat flour, eggs, Greek yogurt and bananas.
Purchase oat flour at the grocery store or make your own quick and easy gluten free flour at home. We’ll show you how!
We suggest serving these gluten-free pancakes with caramel or maple syrup, topped with sliced bananas. We also offer substitution suggestions for various dietary restrictions.
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History of Pancakes
Pancakes began over 30,000 years ago during the Stone Age. Culinary historians have found pancakes in the stomach of Otzi the Iceman, human remains dating back 5,300 years.
In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. Ancient Greek poets, Cratinus and Magnes wrote about pancakes in their poetry. Shakespeare even mentions them in his famous plays. During the English Renaissance pancakes were flavoured with spices, rosewater, sherry, and apples.
The name pancake started being used in the 15th century but became standard in 19th century America. Perviously, they were called indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, buckwheats, griddle cakes, and flapjacks.
Early American pancakes were made with buckwheat or cornmeal. Thomas Jefferson loved them so much he sent a special recipe to his home town from the White House.
Today, families around the world enjoy a morning meal featuring stacked banana, blueberry, and cherry pancakes. You can find both sweet and savoury pancakes all over the world, from spicy Vietnamese crepes, puffy Dutch Babies to Japanese okonomayaki.
For an authentic American brunch, top a stack of pancakes with a dab of cold butter and drizzle of sweet Canadian maple syrup.
Easy Gluten-Free Pancakes
We love making pancakes and crepes at home.
Our favourite savoury crepes are gluten free and use rice flour or chickpea flour. After doing a lot of recipe testing, we’ve found the best sweet gluten free pancakes are made with oat flour.
These Oat Flour Pancakes are crispy on the outside and when cooked to perfection feature a light and fluffy interior.
How To Make Fluffy Oat Flour Pancakes
Toronto’s Fuwa Fuwa Pancakes does an excellent job at showcasing the light and fluffy cooking technique. Japanese pancakes are traditionally made with a whole wheat flour batter, which is gently folded into whipped egg white. The frothy egg white gives Japanese pancakes their desired pillow-like texture.
We tested the recipes of many oat flour pancakes and were sad to eat a final product that was hard as a rock or a hockey puck. We’ve perfected these gluten free pancakes by incorporating hearty oat flour with whipped egg whites. We’re certain you’ll agree these banana oat flour pancakes are simply the best!
How to Make Homemade Oat Flour
You can easily purchase oat flour at your local grocery store or bulk food store. If you have a blender or food processor at home, save your money and make oat flour in your kitchen in less than a minute!
Oat flour is simply rolled oats or oatmeal ground into a fine flour. This easy one-ingredient recipe simply requires you to transform whole oats into a soft ground flour.
We suggest filling your blender or food processor with oats until half full. Blend on medium high until all of the oats have been broken down into a soft flour. You can store oat flour in an airtight container in your cupboard or ziplock bag in the freezer.
My Family Loves Oat Flour Pancakes
My family loves fluffy Oat Flour Pancakes.
This quick and easy gluten-free pancake recipe can be made in under 30 minutes, perfect for celebrating brunch during Mother’s Day, Father’s Day, Easter, Christmas holidays or a special birthday.
Many of my family and friends rank this recipe as the best oat flour pancakes recipe they’ve ever tasted. They sizzle in the pan or griddle into a perfectly crunchy and fluffy texture. The mashed banana in the batter adds structure to the flapjacks. Freshly sliced banana placed on top of a stack of pancakes pairs perfectly with homemade caramel sauce.
We suggest doubling the recipe and storing leftover banana pancakes in a Ziplock bag in your freezer to enjoy later. Find yourself hosting a last minute brunch or breakfast? Simply place the frozen pancakes on a baking sheet and pop them in a 350 degree oven and they’ll be ready to serve in under 20 minutes!
Tips For Making Oat Flour Pancakes
Baking is a science so be sure to measure all of your ingredients accurately and sift the dry ingredients so you don’t find yourself munching on any balls of bitter baking powder. We also suggest keeping an eye on the skillet or griddle, there’s nothing more sad than being forced to eat a batch of burnt pancakes!
We suggest using mashed bananas in the pancake batter as they help create a desirable structure that won’t deflate. If you don’t love bananas, you could substitute for another fruit that traditionally pairs well with oatmeal and festive spices. Cinnamon and nutmeg also taste great with pears, apples and peaches.
Once you’ve made this recipe to perfection feel free to get creative by adding Skor toffee bits or chopped nuts like pecans, hazelnuts or walnuts.
We have used Greek yogurt and butter in this recipe but if you’re looking to prepare oat flour pancakes for a dairy free diet you can always use canola oil or coconut oil to fry. We like to add Greek yogurt to add protein and nutrients to the recipe, and its thick consistency also adds structure. Feel free to substitute for a vegan yogurt, soy yogurt or nut yogurt to meet your dietary needs.
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Best Banana Oat Flour Pancakes
Banana Oat Flour Pancakes
- Mixing bowls
- Egg beater
- measuring cups
- measuring spoons
- Griddle or Skillet
- 1 cup Mashed ripe banana
- 2 tbsp Butter melted
- 2 tbsp Greek yogurt
- 1 tbsp Lemon juice
- 1 tsp Maple syrup
- 2 Eggs separated
- 1 1/2 cups Oat flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- In a large bowl mix oat flour, baking powder, salt, cinnamon and nutmeg.
- In a small mixing bowl combine mashed bananas, butter, greek yogurt, lemon juice, maple syrup and egg yolks.
- In a medium metal mixing bowl whip egg whites on high using egg beaters for 5-6 minutes, or until they have reached a stiff peak.
- Add wet banana mixture to dry ingredients. Stir just until combined. Gently fold whipped egg white into the Banana Oat Flour Pancake batter.
- Heat a large frying pan over medium heat. Add 1/2 tbsp of oil. Using a 1/2 cup measuring cup per pancake, pour onto heated surface. Cook until bubbles form on pancakes. Flip and continue cooking until pancakes become lightly brown on opposite side. Repeat with the remainder of batter.
- Serve with sliced banana and caramel sauce.
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