Oat Flour Pancakes

Name: Oat Flour Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 cup oat flour; 1 teaspoon baking powder; ¼ teaspoon salt; 1 large egg; ½ cup milk of choice; 1 tablespoon maple syrup; 1 teaspoon vanilla extract; 1 teaspoon lemon juice

User Reviews

4.5

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2
Calories
322 kcal
Course
Breakfast
Cuisine
gluten-free

Oat Flour Pancakes

Dana Benson

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Oat Flour Pancakes are naturally gluten-free and turn out just as delicious as the traditional version! Double or triple the recipe if serving a crowd.

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Ingredients

Servings

1 cup oat flour
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
½ cup milk of choice
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice

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Instructions

In a large bowl, combine the oat flour, baking powder, and salt. Stir well to combine, then add in the egg, milk, maple syrup, vanilla extract, and lemon juice. Stir until there are no large lumps, then let the batter rest for 10 minutes, letting the oat flour absorb the moisture.
Grease a skillet over medium-low heat on the stove. You'll know the pan is ready to cook when a drop of water instantly sizzles when it touches the pan. Use a scant ¼ cup to scoop the batter into the center of the greased skillet.
When bubbles form in the center of the pancake, it should be easy to slide a spatula under the pancake and flip it over. Each side will need to cook for roughly 2 minutes. Repeat with the remaining batter until you've made 6 pancakes total. You may need to lower the heat as you go; the pancakes may start to cook faster as the pan gets hotter.
Serve oat flour pancakes warm, with your favorite toppings. (Keep them warm in an oven heated to 180ºF while you finish cooking the batch.) Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days and are easy to reheat in a toaster for a fast morning.

Notes

Nutrition information is for roughly 3 pancakes, assuming you get 6 total from this batch. This information is automatically calculated and is just an estimate, not a guarantee.
Update Note: This recipe was updated in April 2024 to make less crumbly pancakes. If you already loved the original recipe, you can find that here.

Nutrition Information

Show Details

Calories 322kcal (16%) Carbohydrates 48g (16%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 93mg (31%) Sodium 422mg (18%) Potassium 487mg (14%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 135IU (3%) Vitamin C 1mg (1%) Calcium 220mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 322 kcal

% Daily Value*

Calories	322kcal	16%
Carbohydrates	48g	16%
Protein	12g	24%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Trans Fat	0.01g	1%
Cholesterol	93mg	31%
Sodium	422mg	18%
Potassium	487mg	10%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	135IU	3%
Vitamin C	1mg	1%
Calcium	220mg	22%
Iron	3mg	17%