Easy, Oat Flour Pancakes

A close-up shot of pancakes on a plate with strawberries on top, and a hand pouring syrup over the top

Meaningful Eats

4 servings

Fluffy and delicious oat flour pancakes! These gluten-free pancakes are packed with wholesome flaxseed, oats, and applesauce. They’re perfect for Saturday mornings!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Resting Time 10

Total Time 30

Author Erin Collins

Ingredients

DRY INGREDIENTS

2 cups (180g) gluten-free oat flour
2 tablespoons ground flaxseed
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt

WET INGREDIENTS

2 cups (480ml) milk of choice
1 large egg
1 tablespoon lemon juice or cider vinegar
1/4 cup (60g) applesauce, unsweetened
1/4 cup (56g) butter, melted
butter for cooking

Instructions

In a large bowl, mix together the dry ingredients (oat flour, ground flaxseed, sugar, baking powder and salt) until incorporated.
In a separate bowl or large measuring cup, mix together the wet ingredients (milk, egg, applesauce and melted butter), breaking up the egg to evenly combine.
Add the wet ingredients to the dry and stir with a rubber spatula until just combined. Let the batter sit for 10 minutes.
Heat a non-stick skillet over medium-high heat until hot. Add 1-2 tablespoons of butter and swirl until it sizzles. Scoop out about 1/4 cup batter and cook on one side until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side. Serve immediately and enjoy!

Notes

Gluten-Free: Oats are naturally gluten-free, but there is a high risk of cross contamination with wheat. Be sure to use certified gluten-free oat flour!

To Make-Ahead: This is a great make-ahead recipe! Freeze then pop in the toaster for a quick breakfast when you're ready.

To Store: Place cooled pancakes in an airtight container and refrigerate for up to 5 days.

To Freeze: Cool and store in a freezer bag or airtight container. Freeze for up to 3 months.

Nutrition