Oat Flour Pancakes
User Reviews
5
Oat Flour Pancakes
Description
This pancake recipe starts with a mix of oat flour, egg, baking soda, almond milk, melted coconut oil, vanilla extract, and cinnamon. Allowing the batter to sit for 10 minutes at room temperature thickens it slightly, which promotes even cooking and a fluffy texture. Cooking the pancakes in a well-oiled skillet over low-medium heat ensures a golden brown exterior without burning.
The pancakes cook until bubbles appear on the surface before flipping, promoting an even interior rise. They are cooked through in 2 to 3 minutes per side. The result is a stack of gently spiced, soft pancakes with a slightly crisp edge.
These pancakes are not overly sweet, providing a blank canvas for toppings such as syrups, fruits, or nut butters. Their dairy-free nature is maintained by using almond milk and coconut oil and suitable for those seeking gluten-free options if certified oat flour is used.
Storage notes highlight refrigeration for up to three days and freezing with parchment paper between pancakes for easy separation. Added sugar can adjust sweetness to preference, and vegan butter may substitute coconut oil if desired.
Ingredients
- 1 cup oat flour
- 1 egg
- 1 tsp baking soda
- ½ cup almond milk
- 2 tbsp coconut oil or butter, melted
- 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!
Notes
- These pancakes have a mild sweetness; add up to 1 tablespoon of white or coconut sugar to the batter for more sweetness.
- Purchasing oat flour is recommended as it reduces clumping compared to homemade oat butters.
- Any milk can be used; unsweetened almond milk keeps the recipe dairy-free.
- Coconut oil or butter (including vegan butter) works in both the batter and for pan greasing.
- Flip pancakes when small bubbles form on the surface for best texture.
- Keep the skillet well greased during cooking to prevent sticking and ensure even browning.
- Store leftovers in the refrigerator for up to 3 days or freeze with parchment sheets between pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 135 kcal
% 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.
User Reviews
Overall Rating
5
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