Oat Gluten-Free Lemon Milk Pancakes

I was recently advised to reduce my carb and sugar intake. I have been exploring pancakes so I decided to take my Oat Gluten-Free Lemon Milk Waffles and convert it to pancakes. The bonus was that the oat waffles have no sugar. Pancakes require a thinner batter with less fat/sugar and more milk. My starting point to convert a waffle recipe to pancakes is:

Convert a Waffle Recipe to Pancakes

YaeKoo High Speed Grain Grinder

  • Same flour, salt and eggs
  • 80% of the baking powder
  • 1/3 of the sugar
  • 1/2 of the butter or fat
  • 1 1/4 to 1 1/2 times as much milk

Oat flour is only available in my local bulk food store. I thought what about using rolled oats and milling my own flour? Several recipes suggested using a high blender. Last year I bought a Chinese High Speed Grinder (YaeKoo 300g / 700g High Speed Electric Herb Grain Grinder). I use it to mill wheat and other grains. Rolled Oats are very easy to mill as it is soft. There is no need to sieve for larger bits. I can get rolled oats in my local grocery store. If you prefer, you can buy milled oat flour.

Making pancakes with oats is not as simple as it sounds. The lack of gluten makes the pancakes soft and delicate. Gluten in wheat flour gives the durability. I use xantham gum to bind but too much and the pancakes will not get thin enough. The results are very rewarding though.

First I measure the rolled oats and place in my grinder. Then I add the other dry ingredients and mill for one minute. Place in a bowl. Whisk the wet ingredients and add 1/3 to the dry. By not putting it all in, you can work out the lumps easier. Add the balance of the wet and whisk.

Apply non-stick spray or oil to the griddle. Pour 1/4 of a cup and let bake until the bottom is brown, about 2 minutes. The top will not bubble like a wheat recipe. I find a silicon pancake turner/spatula works best for flipping. Don’t be too careful with the spatula. A quick insert then flip works best. Bake on the other side for 1 1/2 to 2 minutes. Serve with butter and maple syrup or your choice of toppings.

Oat Gluten-Free Lemon Milk Pancakes
Active time
Bake time
Total time
Recipe type: Pancake
Serves: 8 or 16 (4") pancakes
2 Cups Batter
  • 1 cup (110 g) Oat flour
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (4 g) Baking Soda
  • ¼ tsp (1.5 g) Sea Salt
  • ¼ tsp (0.6 g) Xanthan Gum
  • 1 TBSP (15 g) Lemon Juice
  • 1⅓ cup (320 g) Milk
  • 1 (50 g) Eggs
  • 1 TBSP (15 g) Unsalted Butter, melted OR Sunflower Oil
  • ½ tsp (3 g) Vanilla extract (optional)
  • For griddle surface Non-stick Spray or vegetable oil
4 Cups Batter
  • 2 cups (220 g) Oat flour
  • 2 tsp (10 g) Baking Powder
  • 1 tsp (7 g) Baking Soda
  • ½ tsp (3 g) Sea Salt
  • ½ tsp (1.2 g) Xanthan Gum
  • 2 TBSP (30 g) Lemon Juice
  • 2⅔ cup (340 g) Milk
  • 2 (100 g) Eggs
  • 2 TBSP (30 g) Unsalted Butter, melted OR Sunflower Oil
  • 1 tsp (5 g) Vanilla extract (optional)
  • For griddle surface Non-stick Spray or vegetable oil
  1. Turn on griddle. Heat until drop of water sizzles
  2. Griddle - 350°F/180°C/Gas 4 - Moderate to 375°F/190°C/Gas 5 - Moderately hot
  3. When using Rolled Oats, measure and place in mill or high speed blender. Add other measured dry ingredients. Grind.
  4. In a large bowl whisk dry ingredients
  5. In a medium bowl whisk eggs, milk, butter and vanilla extract (optional)
  6. Add ⅓ of the wet mixture to dry and whisk. This makes it easier to work out the lumps. Then add the remaining wet and whisk.
  7. Apply non-stick spray or oil to the griddle.
  8. Pour ¼ cup batter to make 1 pancake
  9. Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes
  10. Flip over and bake until bottom golden brown, about 2 minutes

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