Fluffy Oat Flour Pancakes (Healthy, Easy & Gluten-free)
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5.0
24 reviews
Excellent
Fluffy Oat Flour Pancakes (Healthy, Easy & Gluten-free)
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These healthy oat flour pancakes are easy, deliciously fluffy, incredibly satisfying, gluten-free, and dairy-free—it's the perfect breakfast bite!
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Ingredients
- 1 ⅓ cups oat flour (gluten-free)—see note 165 grams
- 1 teaspoon cinnamon powder
- 2 teaspoons Baking Powder (gluten-free)
- ½ cup black raisins 70 grams
- ½ cup dried apricots 85 grams
- 1 ¼ cups plant milk, divided 296 ml
- 2 eggs, beaten
- Coconut oil to grease the pan
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Instructions
- In a bowl, combine the oat flour with the cinnamon and baking powder. Set aside.
- In a high-speed blender, add the raisins, apricots, and 1 cup of plant milk.
- Blend into a puree. Start on a low setting and work your way up to a high-speed setting.
- Add the pureed fruits and beaten eggs to the bowl with the dry ingredients. Combine with a wooden spoon until you have a beautiful pancake batter with no lumps.
- Stir in ¼ cup of plant milk to make the batter a tad more runny.
- Warm a large skillet over medium heat and melt ½ teaspoon coconut oil. Drop in ¼ cup of the pancake batter. You can usually bake about three at the same time.
- Cook until the edges become solid and the surface starts forming bubbles, and the bottom is golden.
- Gently flip and cook the other side until golden brown (about 2 minutes).
- Remove from the skillet and repeat with the remaining batter. Grease the bottom of the skillet with another ½ teaspoon of coconut oil.
- Serve warm with your favorite toppings and maple syrup (optional)
Equipments used:
Notes
- Helpful Tips:
- If you want to blend oats as needed for recipes, I suggest using a food scale. I always try to include weights in my recipes so you can measure the weight of the oats that you'll need.
- Warm the pan for 5 minutes over medium heat to brown the oat flour pancakes evenly if you use a cast-iron pan.
- Use a whisk to combine the dry ingredients and fluff the flour to break up any lumps.
- These pancakes are already naturally sweet, so they don't require a lot of maple syrup (or other syrups).
- These pancakes also taste delicious with a salty topping like cheese or slightly cooled down.
- Plant milk: you can use almond, cashew, or oat milk.
- Oat flour: I usually pulse 1 cup of gluten-free steel-cut oats in a blender to obtain 1 ⅓ cups of oat flour. But you can also use store-bought oat flour or blend rolled oats (about 1 ½ cups of rolled oats will give you a little over a cup of oat flour.) If you want to blend oats as needed for recipes, I suggest using a food scale. I always try to include weights in my recipes so you can measure the weight of the oats that you'll need.
Nutrition Information
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Serving
1pancake
Calories
150kcal
(8%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.004g
Cholesterol
41mg
(14%)
Sodium
153mg
(6%)
Potassium
260mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
353IU
(7%)
Vitamin C
1mg
(1%)
Calcium
147mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Pancakes
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 150kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 153mg | 6% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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