Fluffy Oat Flour Pancakes (Healthy, Easy & Gluten-free)
User Reviews
5
Fluffy Oat Flour Pancakes (Healthy, Easy & Gluten-free)
Description
The Fluffy Oat Flour Pancakes recipe features oat flour blended with cinnamon and gluten-free baking powder for a mild spice and leavening effect. Pureed black raisins and dried apricots mixed with plant milk add a fruity body and natural sweetness to the batter. Beaten eggs and an additional portion of plant milk lighten and loosen the pancake batter to a pourable consistency. Cooking these pancakes on a lightly greased skillet over medium heat allows them to develop golden surfaces and gentle puffiness. The finish is a tender pancake with a balanced sweetness ideal for those seeking gluten-free breakfast options.
The natural sugars in the dried fruits help complement the mild oat flour flavor. Cinnamon adds a warm spice note. The method involves blending and folding ingredients carefully to avoid lumps and maintain lightness. Cooking until bubbles form and edges solidify ensures the pancakes are cooked through without burning.
These pancakes can be served warm with syrup if desired, though they have enough subtle sweetness on their own. Choosing plant milk like almond or oat milk provides moisture while keeping the recipe dairy free. Coconut oil is used sparingly to prevent sticking and add a mild richness during cooking.
For best results, measuring oat flour by weight is recommended as described in the notes. Warming the skillet well helps create even browning, and whisking dry ingredients achieves a light flour mixture. The pancakes hold together well and offer a soft texture suitable for various toppings or mix-ins if desired.
Ingredients
- 1 ⅓ cups oat flour 165 grams, gluten-free
- 1 teaspoon cinnamon powder
- 2 teaspoons baking powder gluten-free
- ½ cup black raisins 70 grams
- ½ cup dried apricot 85 grams
- 1 ¼ cups plant milk 296 ml, divided
- 2 egg beaten
- coconut oil to grease the pan
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)
Notes
- Use a food scale to measure oat flour accurately for consistent batter texture.
- Warming a cast-iron pan for 5 minutes over medium heat ensures even browning of pancakes.
- Whisk dry ingredients before combining to break up lumps and aerate the flour.
- These pancakes have natural sweetness from dried fruits and require minimal syrup if any.
- You can use almond, cashew, or oat milk interchangeably for the plant milk.
- Pulsing steel-cut or rolled oats in a blender creates fresh oat flour if not using store-bought.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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