5.0 from 51 votes
Get the Recipe: Oat Flour Pancakes
These oat flour pancakes are fluffy, soft and so delicious! They are quick and easy to make. These oatmeal flour pancakes are made with only a handful of healthy ingredients. They are great for breakfast, brunch or breakfast for dinner!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
25 mins
Servings: 6 pancakes
Calories: 135 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup oat flour
- 1 egg
- 1 tsp baking soda
- ½ cup almond milk
- 2 tbsp melted coconut oil or butter
- ½ tsp vanilla extract
- pinch cinnamon
- coconut oil for coating the pan
Instructions
- First, add all ingredients to a mixing bowl. Stir until combined.
- Allow pancake batter to sit at room temperature for 10 minutes to slightly thicken.
- Add coconut oil or butter to a large skillet or griddle over low medium heat.
- Once coconut oil has melted, pour batter onto skillet in large circles. They should be about 4 inches in diameter.
- Once pancake has started to form small bubbles, flip pancakes with spatula. Cook for 2 to 3 minutes on each side or until golden brown and cooked through. Add more coconut oil or butter to skillet so it is never dry.
- Finally, remove pancakes from skillet. Top with desired toppings and serve!
Cup of Yum
Notes
- These pancakes are not overly sweet. Feel free to add up to 1 tablespoon of white sugar or coconut sugar to batter for a more sweet result.
- I highly recommend buying oat flour. It is tough to blend oats enough to get them into a very fine powder.
- Any milk works. I used unsweetened almond milk to keep these pancakes dairy free.
- Coconut oil or butter work well for both the pancake batter and coating the skillet. Vegan butter can be used also.
- Flip pancakes once small bubbles have formed on surface of pancakes. Use a fairly large spatula to carefully flip pancakes.
- Continue adding coconut oil or butter to skillet so it is never dry. This prevents sticking.
- Store leftovers in the fridge for up to 3 days.
- If freezing pancakes, place a piece of parchment paper between each pancake before freezing.
Nutrition Information
Calories
135kcal
(7%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
224mg
(9%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
40IU
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 135
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 224mg | 9% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.