This is my go to easy recipe for healthy yogurt and oat flour pancakes! These homemade oatmeal pancakes are gluten-free and NOT made with banana. Includes recipe video and egg free options!
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Hello hello! Here it is, my friends. Your new favorite way to do pancakes. HEALTHY PANCAKES!
These babes are made with yogurt and oat flour, so they stay super fluffy and delicious but are loaded with protein and fiber. Oh yes
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Delicious healthy pancakes
Don't be afraid of the word healthy here. These yogurt pancakes are totally delicious. They cook up so soft and fluffy!
Just one pancake contains 5g of protein and 3g of fiber. That's a whole lot for pancakes, right?
You can top them with the classic butter and maple syrup for a weekend breakfast. OR some chocolate chips and strawberries if you're feelin fancy.
Maybe almond butter and sliced banana? Mmmm....
What is oat flour?
Oat flour is just ground up oats! It's a whole grain flour made from blending oats in a food processor or blender until you get a flour like consistency.
Oat flour can be purchased at many grocery stores, but it's so easy just to make your own!
Here are our ten favorite oat flour recipes to try!
How to make oat flour
It's so easy! Just place your oats in a food processor or high speed blender and blend until you get a fine powder or flour like consistency.
The first step in this oat flour pancakes recipe is to grind rolled oats into a flour. You can skip this step if you purchase pre-ground oat flour or have some already ground. Instead of 2 ½ cups oats, use 2 ⅓ cups oat flour.
Have you tried these orange pancakes with buttermilk yet? They are so yummy!
Step by step instructions
Here's how to make fluffy oat flour pancakes step by step! Full instructions are listed in the recipe card at the bottom of this article.
- First, you'll need to make your oat flour. You can do this by grinding rolled oats in a blender or food processor. You can also buy pre-made oat flour at the grocery store. We love the Bob's Red Mill oat flour!
- Combine the oat flour with your other dry ingredients.
- Beat the egg in a separate bowl and then add your remaining wet ingredients. Combine.
- Combine the wet ingredients with your dry ingredients.
- Test your consistency and adjust using the notes in the recipe card.
- Add coconut oil or butter to a frying pan and melt. Swirl to coat the pan.
- Spoon the batter ¼ cup at a time into the pan and spread out just a bit to make a pancake. Do this for as many as can fit with lots of room to spare in your pan.
- Cook until the edges start to brown and bubble.
- Flip and cook the other side.
- Remove those from the pan.
- You'll need to add a bit more water to your batter before cooking another batch, as the batter thickens as it sits.
- Repeat making the pancakes until the batter is gone.
- Serve with your favorite pancake toppings!
Need an egg substitute?
No worries! There are many ways to achieve perfect eggless pancakes.
- Use pureed ½ cup of mashed banana or ¼ cup of apple sauce.
- Soak 1Tbsp flax seeds in 3Tbsp water for 10 minutes.
- Soak 1Tbsp chia seeds in 3Tbsp water for 10 minutes.
Of all of these, my favorite is the flax seed method for pancakes.
Notes and tips
- The first step is to grind the rolled oats into a flour. You can skip this step if you purchase pre-ground oat flour or have some already ground. Instead of 2 ½ cups oats, use 2 ⅓ cups oat flour.
- I use cinnamon in this recipe, because it compliments the flavor of the oats and the yogurt well. Feel free to leave it out if you are sensitive to cinnamon
- On that note, feel free to add other spices that you like to make these your own! Add orange zest, lemon zest, pumpkin pie spice, maybe some fresh blueberries. You do you!
- I used plain, low-fat yogurt, but any yogurt will work well. If you use full-fat or greek yogurt, you may need a little bit more water.
- The oat flour soaks up the liquid very quickly, so you will need to add water in between batches. Add ¼ cup of water or as much as needed in between each batch to get thick, yet pourable from a spoon consistency.
- Even on a non-stick pan, these pancakes will stick if you don't use any fat to cook them. I used butter, but coconut oil, ghee, or other fat will work.
Recipe
Healthy yogurt oat flour pancakes
Ingredients
- 2 ½ cups rolled oats (gluten free if needed)
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 dash salt
- 1 large egg
- 1 cup plain yogurt of your choice (I used plain low-fat)*
- ¾ teaspoon pure vanilla extract
- ½ - 1 cup water, divided
- coconut oil, butter, or ghee for cooking
- maple syrup, berries, chocolate chips, or other pancake toppings for serving
Instructions
- In a blender or food processor, process the oats until a fine flour forms. Add to a medium mixing bowl. Add the baking powder, cinnamon, and salt, and whisk to combine.
- In a separate bowl, beat the egg. Add the yogurt, vanilla, and ¼ cup water and whisk to combine. Add the dry ingredients to the wet and whisk to evenly combine, making sure no lumps are left. The consistency should be thick, but still run off of a spoon. If too thick, add more water ¼ cup at a time.
- Heat a non-stick skillet over medium to medium-high heat. When the pan is hot, add 1 tablespoon coconut oil or butter and let it melt, swirling around the pan. Spoon ¼ cup of the batter into the pan to form a pancake. You can make 3-4 pancakes in one batch if you have a large pan. Cook for 4-6 minutes, or until the edges turn a darker shade of brown. Flip and cook the other side 2-3 minutes. Remove from pan and keep warm.
- You will need to add a bit more water to the batter before you begin cooking your next batch. Whisk in ¼ cup of water and see if that works. If not, add another ¼ cup until you get the right consistency. Repeat step 3 until all the batter is cooked.
- To serve, top with fresh berries, chocolate chips, and pure maple syrup. Or, top with your favorite pancake toppings!
Video
Notes
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
Christina Moreno
I made these today and they were absolutely amazing! They were delicious and fluffy. Instead of water I used soy milk and I topped them with blueberries and chia seeds, What a treat! Thank you so much for this recipe.
Trish Bozeman
So glad you enjoyed these!
Sheila,
I made these pancakes this morning. I added vanilla cake protein powder to the pancake batter. The first pancakes were good, however the latter pancakes were even better! I made a double batch so my husband can have an easy breakfast some morning when I'm busy. 😋💖
Jan.r
While I liked the texture, the overwhelming flavor was baking soda. I noticed no one else mentioned this, but 2 tsp. is a lot.
Trish Bozeman
Sorry but there isn't any baking soda in this recipe.
Jessica Jessica Sanchez
Hello what can I substitute egg with, thank you
Trish Bozeman
Use pureed ½ cup of mashed banana or ¼ cup of apple sauce.
Soak 1Tbsp flax seeds in 3Tbsp water for 10 minutes.
Soak 1Tbsp chia seeds in 3Tbsp water for 10 minutes.
Any of these 3 options will work.
Sharon
I awoke @ 3am & felt the need to cook something good...pancakes!
(Of course 'taste testing' was up to me as my husband is fast asleep)
These pancakes will have everyone smiling with a happy tummy!! 😋
Since I had oat flour (pre ground) I measured 1 & 1/2 cups of oat flour which I found to work beautifully! I used my very precious vanilla yoghurt & added the full amount of vanilla called for.
I found the pancakes to have just the right amount of 'fluff', taste & texture were top notch!
Thank you for this recipe...and the most delicious pancake! I wonder if I can finish them off before my husband awakes??
Trish Bozeman
I'm so glad you liked them! Maybe time for a second batch when your husband wakes up, LOL!
Mylene
I loved this recipe. It is easy to make it, also my family love it as well. I recommend this one to share with your family on weekend morning. Thank you very much for sharing this.
Karina
These were actually not bad! The pancakes themselves were sour, but doused in some maple syrup they were actually pretty awesome. Sourdough French toast vibes. Thank you for this recipe! Healthy pancakes are really hit or miss, but I would make these again.
MelianMaia
Wonderful pancakes. Like mention by others, there is a bit of a sour flavor similar to sourdough. Couldn't taste any sour with a bit of maple syrup and swirl of whipped cream. I added unsweetened chocolate powder, cardamom and blueberries. It cooked better when the frozen blueberries were added to the poured batter in the pan instead of the mixed batter in the bowl. The melting blueberries made the batter too liquidy making it harder to flip. I will definitely be including these in my breakfast rotation. With the sour flavor, these would also make good savory pancakes to go with eggs or meat and veggies.
Dana Sandonato
What a gorgeous stack of pancakes! So easy to make, and so so fluffy. Loving the addition of strawberries and melty chocolate chips. I can't wait to add different fruit as they come in season. They'll ALL go with pancakes and chocolate 🙂
Tracy
You know, I made these because I was looking for oat flour pancakes because we didn't have any regular flour in the house and I have to say, they WAY exceeded our expectations! Our kids LOVED them! Thank you!
Lisa | Garlic & Zest
These pancakes are inspired! I've made pancakes before with almond flour, but I've never tried oat flour -- it sounds really hearty! I just bought a box of old fashioned oats, so I have everything I need to surprise my husband with this hearty breakfast tomorrow morning. Thanks for the recipe!
Gloria
I was just thinking of making pancakes on the weekend. Love that you can make oat flour at home. I have the perfect blender for the job.
Amanda
These look so good! I am actually planning on making them for the whole family tomorrow as a little Valentines Day treat!
Trish
Yay! Hope you love them! They were definitely better cooked butter over coconut oil. 🙂