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Oat Flour Pancakes are that fantastic breakfast recipe for everyday — or special occasions. This 1-bowl recipe is Gluten-free, Vegan, high in fiber, whole grain and contains just 6 ingredients! The batter keeps great in the fridge, too!
Oat Flour Pancakes are also VAD and contain no flax.
Ingredients in Oat Flour Pancakes
Oat flour is the main ingredient in this recipe. That’s great news, because oats are a wonderful source of Vitamin B1 and soluble fiber. (These pancakes can contribute to a healthy GI tract, regularity and general wellness.)
Choose organic oats if you can. Otherwise, it’s a crop heavily sprayed with glyphosate when it’s not organic. Our bodies don’t need one more thing to detox. 🙂
All of the ingredient are:
- bananas
- non-dairy milk of choice
- olive oil, or avocado oil
- oat flour
- psyllium husk whole — This husk comes from a tiny seed. Very absorbent, it’s also very important to buy psyllium organic. Use the brand I recommend in the Recipe below, for best results, or at least be sure to buy psyllium husk WHOLE, not powder.
- baking powder
- quality salt (optional)
How to make Oat Flour Pancakes
Very simple, here’s how to mix Oat Flour Pancakes in one bowl:
- In a large size mixing bowl, smash bananas. Add and stir in remaining wet ingredients.
- Add oat flour on top. Use your finger or a spoon to create a little crater in the oat flour. Measure into it the remaining dry ingredients: psyllium, baking powder and salt.
- Use a handheld electric mixer to mix the ingredients well (without over-mixing). (Or use a large mixing tool to stir ingredients together vigorously/fully.)
- Allow batter to thicken 10 minutes.
- Heat pan over medium high heat, add oil to the pan (enough to coat the pan), drop batter by rounds. Reduce heat to medium or medium low; choose the heat setting to cook the pancakes steadily but prevent burning. Proceed as with all pancake recipes: cook until edges dry out a bit and bubbles begin to form on batter’s surface. Flip, and cook second side. Add a little fat to the pan as needed.
- When second side is golden brown, serve!
- Repeat until all the batter is used, or store leftover batter in the fridge, covered, until ready to use, up to 4 days.
Oat Flour Pancakes (Gluten-free, Vegan)
Equipment
- large pan or skillet
Ingredients
- 3 medium bananas , about 6.5 ounces unpeeled/4.2 ounces peeled, each
- 1-⅓ cups non-dairy milk of choice
- ¼ cup olive oil or avocado oil, plus more for cooking the pancakes
- 2 cups oat flour
- 1 Tablespoon psyllium husk whole -- This husk comes from a tiny seed. Very absorbent it's also very important to buy psyllium organic. Use the brand I recommend, for best results, or at least be sure to buy psyllium husk WHOLE, not powder.
- 1 Tablespoon baking powder
- ¼ teaspoon quality salt optional (recommended salt here)
Instructions
- In a large size mixing bowl, smash bananas. Add and stir in remaining wet ingredients.
- Add oat flour on top. Use your finger or a spoon to create a little crater in the oat flour. Measure into it the remaining dry ingredients: psyllium, baking powder and salt.
- Use a handheld electric mixer to mix the ingredients well (without over-mixing). (Or use a large mixing tool to stir ingredients together vigorously/fully.)
- Allow batter to thicken 10 minutes.
- Heat pan over medium high heat, add oil to the pan (enough to coat the pan), drop batter by rounds. Reduce heat to medium or medium low; choose the heat setting to cook the pancakes steadily but prevent burning. Proceed as with all pancake recipes: cook until edges dry out a bit and bubbles begin to form on batter's surface. Flip, and cook second side. Add a little fat to the pan as needed.
- When second side is golden brown, serve!
- Repeat until all the batter is used, or store leftover batter in the fridge, covered, until ready to use, up to 4 days.
Nutrition
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Cristina Drake says
This recipe is sooooooooooooo tasty! I actually didn’t make pancakes because I was worried they would stick to my pan. Instead, I put the batter in a 9×9 pan and baked it at 350 for 30 minutes. I’m going to call it Banana Oat Snack Cake. 🙂 I think this will be a staple in our home. It’s very easy to make. Thank you!!
Megan says
Hi Cristina, so great to hear! My pleasure. I like your name for your version! 😉 Or Oat Flour Sheet Pan Pancakes, but your name is perfect for you! Thank you so much for sharing what you did and your lovely results! 🙂
Rita says
I know that soaking your oats overnight with an acidic medium makes them more digestible. Is there a way to do that with this recipe?
Megan says
Hi Rita, I used to do that, too, but my doctor proved to me that oats are actually more gentle soaked just gently in water, and that the medium makes more anti-nutrients available to our bodies. I know that’s a weird mindset shift, but he ends up being right about just about everything. With that said, you could make the recipe ahead of time, and just leave it out so the oats soak and become softer before cooking the batter.
Otherwise, if you feel you do better with acid soaked oats, you could add 1 Tablespoon ACV or lemon juice to the batter, omit the baking powder and psyllium, let it sit out for 4 hours, and then add 1/2 tsp. baking soda and 2 tsp. baking powder, both stirred into a little water first, plus the psyllium, right before cooking. 🙂
Rita says
Thank you for getting back to me. It is definitely a mindset shift. Are you talking about Dr. Smith? I am signed up for the love your liver program, but I am still making my way through all of the literature. I can’t afford the consultation, so I am trying to do it alone. It is a lot of information. Thank you for letting me know about the oats. Right now, I eat oats as my main grain, so this is extremely helpful.
Megan says
Hi Rita, yes, Dr. Smith! 🙂 I also did the DIY version for 3 years, so it’s a great way to go, and that gives you time to keep reading and learning, plus all the free YouTube videos. If you ever get to a next level, it’s great to get the labs done, so you’re sure you’re supplementing correctly, but the forum is so helpful. So glad the oats info is helpful. 🙂 They’re my main grain, too.
Rita says
I always meant to get back and try this recipe! I have been searching through your recipes to hopefully find some that would work as sort of finger foods. I decided to do these as a sheet pan pancake. I used water instead of milk, avocado oil and I used Anthony’s psyllium husk because that’s what I had on hand. I mixed it up how you said and then I poured it into a greased 9×13 pan. I baked it at 350 degrees for 30 minutes. They turned out wonderful. I like that the only sweetness is from the banana. I attached three images. One of the pictures is the whole sheet pan and then another one you can see the crumb of the pancake (it did rip a little because I didn’t wait for it to cool before I dug in). The last picture is the little bites I cut it into so my husband can practice and learn to feed himself again. He seemed to really like them. Thank you so much.
Megan says
Great to hear, Rita!! 🙂 Thanks so much for sharing. I’m so happy it’s a good recipe for you and your husband!
Dorothy says
This looks like a recipe I’d like to try, especially the adaptation for the oven. I have bunches of bananas in the freezer; I get them at the store at times for an affordable snack, then only eat one or two and freeze the rest before they get too ripe. If the bananas are weighed first, then thawed out well, do you think they’d work ok for this recipe?
Megan says
Hi Dorothy, yes. I also do what you do! 🙂 Defrosting bananas works great.