Oatmeal pancake recipe – fluffy gluten free pancake recipe made with 100% oat flour. These oat pancakes are not only quick and easy to make but also taste delicious & are healthy. These make an amazing breakfast for the entire family. They can also be served as a finger food to toddlers. Serve them with your favorite topping!
These pancakes come out fluffy with a non-sticky texture inside. So it is hard for anyone to know these have been made with oats. I don’t make pancakes often but whenever I do I make these as they are healthier.
For the topping you can use maple syrup, honey, chocolate syrup or fruit syrup. We usually go with the chocolate sauce as I always stock the homemade one. I have also shared the recipe of the chocolate syrup at the end of this post.
To make the oat flour, just process or blend rolled oats or instant oats until you get a fine powder.
For variations, you can also swap in some cocoa for oat flour. You can also add some chocolate chips to make choco chip pancakes.
These are best served hot, straight from the pan.
Preparation
1. Add little over 1 ½ cup oats to a blender. You can use any kind of oats. I used organic instant oats.
2. Powder them as finely as possible.
3. Measure 1 ½ cups oats flour, cinnamon (optional),baking powder and salt.
4. Mix everything well.
5. Add eggs, melted butter, milk and sugar to a bowl. Any milk can be used. I accidentally added soft butter here. But please note that for better texture, butter has to be melted and then added. Also do not use cold milk. Butter will clump up together when added to cold milk.
6. Whisk everything well.
7. Add the flour to this.
8. Mix just until well combined. The batter is of a thick pouring consistency.
How to make oat pancakes
9. Grease a pan and heat it. Pour a ladle full of batter. Do not spread it much.
10. Drizzle little oil or butter. Allow to cook on a medium heat until the base is firm and done.
11. Flip it and cook on the other side.
Serve with chocolate syrup or maple syrup.
homemade chocolate syrup recipe
Ingredients
¾ cup palm sugar or palm jaggery or dark jaggery
¼ cup cocoa
1 tsp vanilla extract
¾ cup water
Method.
Mix all the ingredients. If using jaggery, you may need to filter it. Boil for 8 to 9 minutes or until it thickens.
Cool and store it in a glass bottle. Use it as a topping on pancakes, poke cakes, ice creams or to make chocolate milk.
More oatmeal recipes,
Oats Upma
Oats Idli
Oats ladoo
Oats dosa
oatmeal pancakes recipe
oatmeal pancakes (Oat pancakes)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Ingredients for oat pancakes
- 1½ cups oats flour (rolled or instant oats)
- ¼ tsp salt or as needed
- 1½ tsp baking powder
- 1/8 tsp cinnamon (ceylon cinnamon) (optional)
- 2 large eggs
- 1 cup milk (any milk at room temperature)
- 1½ tbsp melted butter or oil
- 1 tsp vanilla extract
- 1 tbsp sugar
for serving
- ¼ cup Chocolate syrup or maple syrup or honey
Instructions
Preparation
- Powder or process 1½ cups rolled or instant oats to a fine flour.
- Measure 1½ cups of this to a mixing bowl. (Use up the excess in your porridge.)
- Add baking powder, salt, and cinnamon as well. Mix together.
- In another bowl whisk together, eggs, milk, melted butter, vanilla and sugar until well mixed.
- Add the flour to the egg mixture and combine until mixed. Do not over do.
- Set this aside for 8 to 10 minutes.
How to make oat pancakes
- Grease a pan and heat it.
- When it hot enough pour ¼ cup of this batter and gently spread it a bit only.
- Cook until it is done, Flip and cook on the other side as well until done.
- Serve hot with chocolate syrup or maple syrup.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I love oats pancakes but often the inside is still raw. If I let it be on the pan for longer then the outside gets burnt. How to ensure the inside is cooked properly without burning the outside?
Hi Anu,
Cook them on a medium heat
So yummy, healthy and great texture.
You do an amazing job with the recipes, very easy to follow and for me they come out perfect almost every time.
Glad to know Sarika!
Thank you
🙂
Looks really good and I would like to make them but I do not eat eggs. Can we omit eggs?
I cannot eat bananas either that is why I am asking the question.
Hi,
You can check this eggless pancake recipe. Substitute a portion of the wheat flour with oat flour.
Hi Swasthi , thank you for your wonderful blog and this above recipe. Can i add yeast instead of baking powder? If yes, how much? Any steps to be followed? Pl advise
Hi Padma
You are welcome! There is no substitute to baking powder in this recipe. Yeast cannot be used. It may work with half teaspoon baking soda and 1 tbsp vinegar. But I haven’t tested the recipe with these. Hope this helps.
Hi swathi,
We can use honey instead of chocolate syrup
Hi Habeeba,
Yes you can serve with honey. I have the chocolate syrup recipe at the end of the post if you like to make it.
Looks really good and I would like to make them but I do not eat eggs. Can we omit eggs?
This is such a wonderful substitute to maida and my 6 yr old gulped it down without protest. Thank you for such a good healthy recipe!
Welcome Varsha,
Glad your little boy loved them. Thank you.
🙂
A good recipe!
Please may I know from which oats is the flour available and can I find it at home?
Hi Fatema
You can make your own oat flour at home using instant oats or rolled oats
ma’am but what if we don’t add eggs in it
Tanvi
You can try adding 1 medium sized banana. Puree it well and add it in place of egg.
I like all your recepies very much
Thanks Shalini
Hi Swathi
Very healthy oatmeal pancake recipe. Thanks! I have few doubts about this please.
Will it be very soft?
WIll it be sweet?
If it will be sweet, then is the sugar enough for this recipe?
Thanks,
Jenitha.
Hi Jenitha
Welcome. They turn soft but hold good shape. It will not be sweet. If you want you can add more. Hope this helps
Hi Swasthi,
Your recipes are very interesting ,accurate and detailed.I like your tips and health suggestions.I do follow most of them.I started replacing sugar with coconut palm sugar wherever possible.I don’t find palm jaggery here in US.
I tried most of your laddo recipes,walnut burfi,toddler foods.everything was very tasty and healthy.also ur pulao and biryani collection is unique.I tried most of ur vegetarian recipes.
Can I skip eggs in this recipe?if yes,what is the substitute for that?
Also can you post thimmanam recipe .its a combination for attu. Soaked rice is ground with coconut and cooked with jaggery and milk to halwa consistency. although milk is optional it is said to add taste.we sometimes add cooked drumsticks to this while cooking this mixture.that is called mulakkada paravannam.
Hope you have heard of it.kindly request you to post this
Hi Lavanya
Nice to know you. Thanks a lot for trying so many recipes and the feedback too. I don’t think it works good without eggs, i will try first and share it shortly on the blog. I haven’t heard of the thimmanam recipe and even mulakkada paravannam. But i suppose it is a coastal recipe, i will find from my mother and share it. Thanks again for the feedback. Have a nice week ahead
Nice
I like it
Thank you
Wow!! What a creativity swasthi!! Super!! Am going to try this soon and tell u how far was i successful… Just two doubts please…? is there an option to do these pan caked without eggs and is palm sugar and coconut palm sugar the same and doesn’t it require to filter. Please advise. One of my friend who is a north indian said they make similar pan cakes (indian version 🙂 ) with wheat flour, sugar and powdered fennel seeds itseems. Dint try that though. 🙂