Oats and oat flour are great sources of soluble fiber. Soluble fiber can help to lower cholesterol by trapping cholesterol and preventing it from being absorbed by the body.  To make oat flour at home, simply pulse gluten free oats in a food processor, coffee grinder, or blender until they are a fine powder. And SunButter makes a perfect allergy-friendly substitute for peanut butter in these pancakes.

Oat Flour Pancakes

Adapted from: Minimalist Baker
Prep Time 10 mins
Cook Time 5 mins
Servings 2 people
Calories 385 kcal


  • Electric griddle


  • 1 Tbsp Flaxseed Meal for flax egg
  • 2 1/2 Tbsp Water for flax egg
  • 1/2 cup Rice milk
  • 1 Tbsp Maple syrup
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Tbsp SunButter, plus extra for topping
  • 1 pinch Salt
  • 1/2 tsp Pure vanilla extract
  • 1/2 cup Gluten-free oat flour
  • 1/4 cup All purpose gluten-free flour


  • Preheat electric griddle or large skillet to medium heat or about 350°F or a large skillet on the stovetop.
  • To a large mixing bowl, add flaxseed egg, melted oil or applesauce, maple syrup, SunButter, baking soda, baking powder, salt, and vanilla extract. Whisk to combine. Add non-dairy milk and whisk again until well combined.
  • Next, add oat flour and gluten-free all purpose flour and stir until just combined. Let batter rest for 5 minutes.
  • Lightly grease the griddle and pour 1/4 cup measurements of the batter onto the griddle. There should be 6 pancakes. Flip each pancake when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
  • Cook for 1-2 minutes more on the other side and then top with more SunButter and a light drizzle of maple syrup, or other toppings as you please.
  • Pancakes will reheat well the next day in the microwave.


Adapted from: Minimalist Baker

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