Oat Pancakes (Wheat Free)

Prep Time
Cook Time
Ready In

"These pancakes are made with oatmeal ground to a flour. No wheat flour. I serve these with soy protein sausage links (BOCA brand) and a little pure maple syrup or blue agave nectar (a low-glycemic syrup). Makes 8 4-inch pancakes."

Original recipe yields 4 servings


  • Serving Size: 1 (135.8 g)
  • Calories 275.4
  • Total Fat - 5.5 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 53.3 mg
  • Sodium - 248.1 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 6.4 g
  • Sugars - 0.1 g
  • Protein - 14.1 g
  • Calcium - 173.1 mg
  • Iron - 3.1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.5 mg

Step 1

Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.

Step 2

Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.

Step 3

Combine egg, milk and vanilla in a small bowl and mix well.

Step 4

Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.

Step 5

Heat a nonstick large skillet or gridle over medium heat.

Step 6

When hot, pour 1/4 cup batter for each pancake.

Step 7

Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.

Tips & Variations

No special items needed.



I made these as instructed using a non-stick griddle and the first pancake stuck to the griddle. I cleaned the griddle and melted some butter for the next pancakes and it worked perfectly. Do watch these carefully and add a bit of butter in between each pancake and you will have a great tasting, wheat free fluffy pancake. I will be making these again soon.

review by:
(14 Apr 2014)