Oat Flour Crepes

Oat flour crepes are one of my most favourite breakfast dishes. They are quick and simple to make, plus you are likely to have all the ingredients to hand already. These are ideal for those on a budget who fancy something a little different to traditional flour crepes. I actually based this off my original crepe recipe as it is always such a hit.


Oat flour crepes are ideal for those who are wanting to keep fuller for longer, as these provide lots of fibre and slow-release energy. They are child-friendly too which is always a bonus. Why not whip up a batch for the whole family to enjoy? If you want ready made oat flour for even more ease, I highly recommend Real Food Source, which is where I buy my gluten free oat flour in bulk. I also tend to use Glebe Farm oat milk as my milk alternative too.


The base of these crepes is relatively plain, so you can add whatever toppings you fancy. I love topping mine with nut butter and strawberries, but feel free to play around. You could even fill them with chocolate spread (like this one) and roll them up like those ready-to-eat ones in the supermarkets. Or what about trying savoury toppings instead?


Oat Flour Crepes

Gluten free, Nut free, Dairy free, Soy free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dessert
Cuisine American, British, European, French
Servings 5 Crepes
Calories 107 kcal


  • Frying pan
  • Spatula
  • Mixing Bowl
  • Whisk
  • Mixing spoon


  • 2 Medium Eggs
  • 180 ml Milk Suggested: oat
  • 60 grams Oat flour Oats blended into a powder
  • 1 tbsp Olive oil For frying


  • Beat the egg in a bowl with a spoon
  • Add the milk to the egg and continue mixing
  • On a medium speed, start whisking the mixture whilst adding the oat flour in parts (this reduces the risk of lumps)
  • Keep adding the flour whilst mixing until all has been added together
  • Beat the mixture for a few more minutes on high speed until it is completely mixed
  • Add oil to the saucepan and place on a medium heat setting
  • Once the oil has heated, pour a thin layer of batter onto the pan and swirl until the batter coats the surface evenly
  • Cook for about 2 minutes and then carefully flip the pancake over using a spatula
  • Cook for a further 2 minutes on the other side then pop onto a plate
  • Continue to repeat this until all the batter has been used
  • Add your toppings (strawberries and cream for me) and enjoy whilst warm!


  • oat-flour-pancakes-drizzle Calories noted are for a single pancake
  • Not recommended for home freezing
Keyword Crepe, Crepes, Oat Pancakes, Pancakes

If you loved these oat flour crepes, why not also try my buckwheat protein crepes?

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