Oat Flour Pancakes
User Reviews
5.0
9 reviews
Excellent
Oat Flour Pancakes
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These quick and easy ultra-fluffy oat flour pancakes are a melt-in-your-mouth delight! They're perfectly sweet, gluten-free, and secretly healthy, and taste better than traditional buttermilk pancakes.
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Ingredients
- 1 ½ cup oat flour store-bought or homemade
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 2 tablespoon maple syrup
- 2 teaspoon of lemon juice
- 1 ½ teaspoon pure vanilla extract
- 1 cup oat or almond milk
- 2 tablespoon unsalted butter melted, vegan butter or refined coconut oil works too
- Optional Mix-Ins: ½ cup of blueberries, banana slices, chocolate chips, or ⅓ cup of coconut shreads
Instructions
- In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, then mix in the oat milk, maple syrup, lemon juice, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over-mix – it will make the pancakes tough.
- Let the batter sit for 3 – 5 minutes (to thicken).
- Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Add mix-ins if desired by arranging blueberries, banana slices, or chocolate chips on top of each pancake.
- Cook for about 2 – 3 minutes until the pancakes puff up and the edges are crispy and firm up. Since oat flour is denser than all-purpose flour, bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift them with a spatula to see if the bottoms are browning. If you find that pancakes are browning too quickly, then you need to lower the heat.
- Gently flip and cook the other side for about 1 – 2 minutes. Don’t overcook them.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve with your favorite maple syrup and top with fresh berries/fruit. Enjoy!
Notes
- Let the Batter Rest for 5 Minutes: It might seem unusual, but there’s a reason behind this step. Oat flour is denser and more absorbent than regular flour, so it needs time to soak up the liquid. Although the batter may initially appear liquidy, giving it 5 minutes allows it to transform into a perfectly thick consistency.
- Homemade Oat Flour: Add about 3 to 5 cups of rolled oats to a high-speed blender. Then, blend on high speed until the oats turn into a fine, flour-like consistency. Measure the required amount for your pancakes and store the remaining homemade oat flour in an airtight container, good for up to 3 months.
- Customize Mix-ins: Experiment with various mix-ins like blueberries, banana slices, or chocolate chips to add a personal touch. You can even use frozen berries.
- Maple Syrup: Use honey or your favorite liquid sweetener.
- Milk: Use almond or oat milk, cashew milk, whole milk, 2% milk, or skim milk.
- Lemon Juice: Use apple cider vinegar or white vinegar. You can also use 1 tablespoon of plain Greek yogurt.
- Variations: 10+ flavor options in the blog post above.
- Freezing: You can freeze oat flour pancakes for meal prep. Once they are completely cooled, place them in an airtight container or a zip-top bag and store them in the freezer for up to a month. When ready to enjoy, reheat in the microwave wrapped in a damp paper towel to ensure they don’t lose their moistness.
- Storing: Once cooled, store the pancakes in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, use a toaster or toaster oven for a quick and convenient option. Alternatively, warm them in the microwave in short 30-second intervals, wrapped or covered in a damp paper towel. This helps maintain their fluffy, moist texture.
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
38g
(13%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
108mg
(36%)
Sodium
621mg
(26%)
Potassium
231mg
(7%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
310IU
(6%)
Vitamin C
1mg
(1%)
Calcium
244mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 621mg | 26% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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