Oat Flour Yogurt Pancakes

Wheat-Free Oat Pancakes

blueberry-oat-pancakesI should start by saying that we have no dietary issues with wheat. None of us are gluten free or have celiac symptoms. Nonetheless, it’s obvious that your standard batch of bleached all-purpose flour isn’t the most nutritionally dense food out there. That prompted me to do some research into flour alternatives that offered more bang for my dietary buck. Yes, of course whole wheat flour could be an option, but whole wheat often tastes so unpleasantly… well, wheaty. And some other flours are just plain difficult to get your hands on without going to a specialty store and spending the GDP of a small nation. And then I stumbled across some references to oat flour. Now you can buy oat flour, of course, but you can also achieve a reasonable oat flour by putting rolled oats in your blender or food processor and pulverizing them into fine powder. I have insane quantities of oats in my house, so this was the option for me. I also didn’t have buttermilk in the house, but I did have a fantastic batch of European-style yogurt. In the past, I’d used 3/4 yogurt to 1/4 milk as the replacement, and that seemed to work well. I used my basic pancake recipe — the Alton Brown pancakes from I’m Just Here for More Food — as my basic guide and worked from there to create this.

Oat Yogurt Pancakes

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg, Milk
Dietary Gluten Free
Meal type Breakfast
Misc Child Friendly, Freezable, Serve Hot
These fluffy wheat-free pancakes use oat flour instead of the traditional all-purpose flour. They're more substantial than traditional buttermilk pancakes, but still fluffy.


  • 270g oat flour
  • .5 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 eggs
  • 1.5 cups plain yogurt
  • .5 cup milk
  • 1 tablespoon unsalted butter (melted)
  • 3 tablespoons applesauce (unsweetened)
  • 1 teaspoon vanilla extract


Step 1
In a large bowl, mix together flour, baking powder, baking soda, salt and sugar.
Step 2
In a smaller bowl, mix together eggs, yogurt, milk, butter, applesauce and vanilla extract.
Step 3
Pour liquid ingredients into dry ingredients and stir until combined. Allow the mixture to sit for at least 5 minutes before cooking. The batter will be thick.
Step 4
Drop even spoonfuls onto a greased griddle. When the pancakes have set around the edges, you can add fruit, nuts, chocolate chips or your favorite flavors to the pancakes. Flip and cook until golden brown on both sides.
Step 5
Serve immediately.
Results Easy-All“Daddy! Can you taste the difference?” asked The Assistant. “Guess what’s different! Guess! Go on, guess!” The Husband had no guesses. “Oats, Dad! You can turn oats into flour! SCIENCE!” We all agreed that these were good. The oats are a worthy substitute, not sacrificing much in the way of flavor or texture for 30% more protein and 330% more dietary fiber.

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One Response

  1. Pinned! (Or will be once my internet cooperates. We are having Issues.) Raj made us some seven grain (Five grain? I don’t know – it was a lot of grains) flapjacks a couple of weekends ago that were a bit hearty even for us, though reheated and smothered in applesauce they weren’t bad at all. Still, these look better!

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