Why you’ll love this recipe
- It’s a great gluten free, nut free and egg free alternative to traditional pancakes.
- You can use prepared oat flour or make your own oat flour from rolled oats.
- They’re thick and fluffy and perfect for adding any toppings you want!
- They are great for meal prep and re-heat well.
- The optional topping makes them feel decadent, but is super easy to make!
Disclaimer: We partnered with Bob’s Red Mill to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting Real Simple Good and our partners.
Oat flour – you can buy store bought oat flour. We love Bob’s Red Mill because they have certified gluten free oat flour. You can also make oat flour by processing rolled oats in a blender or food processor until it reaches a fine flour texture.
Dairy free milk – I prefer to use almond milk or cashew milk, but coconut milk will work too. You can also use regular milk if you tolerate dairy.
Applesauce – make sure you use unsweetened applesauce. The ingredients should just be apples.
Apples – the optional topping calls for an apple. I like to use either gala or fuji for a sweeter apple, but you can use whatever kind you love.
Gluten free pantry staples
Bob’s Red Mill gluten free baking flours are a pantry staple for us because they are certified gluten free and non-gmo. You’ll see us using their flours in many of our recipes – from sweet treats like our healthy vegan oatmeal raisin cookies, gluten free lemon poppy seed muffins or one bowl gluten free blueberry muffins to savory dishes like our creamy Tuscan chicken or our stovetop creamy garlic chicken! We love the quality of their products from mill to table and the fact that they’re a local Oregon company!
Tips from an expert home chef
- The batter is a thicker batter, but you should still be able to pour it out. If it’s too thick, stir in 1-2 tablespoons more of milk until it’s thin enough to pour.
- It’s time to flip the pancakes when the top is just starting to get air bubbles and/or the edges start to look rounded and slightly browned.
More pancake recipes
- Light and Fluffy Gluten Free Pancakes
- Paleo Banana Pancakes
- Paleo Blueberry Pancakes
- Easy 4-Ingredient Bacon Pancakes
We hope you love this recipe as much as we do!
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Thick & Fluffy Oat Flour Pancakes (Egg-Free)
- 1 cup gluten free oat flour, (or 1 cup gluten free rolled oats blended until flour consistency)
- 2 tbsp coconut sugar
- 1 tsp baking powder, (we use this recipe for a grain free version)
- Pinch of sea salt
- 1 cup dairy free milk, (we use almond or coconut)
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 apple, cored and chopped into small pieces
- 1 tsp coconut oil
- 1/4 tsp ground cinnamon
- 1 tbsp raisins
- 1 tbsp chopped pecans
- Pure maple syrup
- Add all the dry ingredients to a mixing bowl, and whisk to combine.
- Add the wet ingredients and whisk to combine. Batter will be thick, but should be able to be poured easily. Add more milk 1-2 tbsp at a time if it needs to be thinned out more. You may need to add more milk in between pancakes to keep the batter thin enough to pour.
- Heat a large skillet over medium-high heat with a teaspoon of coconut oil or other oil of choice.
- Once pan is hot, add about 1/3 cup of the batter per pancake.
- Once there are bubbles starting to form on top and/or the edges start to look rounded and slightly browned, flip and continue to cook for another minute or two.
- Repeat until all the batter is used up. Chop apple and pecans if making the optional topping.
- When you get to the second to last pancake, place apples in a small skillet with 1 tsp of coconut oil and cinnamon. Stir occasionally while the apples soften. Once soft, stir in raisins and chopped pecans. Serve over pancakes as a topping with maple syrup.