Vegan Oat Flour Pancakes
User Reviews
4.9
Vegan Oat Flour Pancakes
Description
The dry ingredients include oat flour made by blending rolled oats finely, salt, and baking powder for leavening. The wet mixture is a blend of canned coconut milk, maple syrup, and vanilla extract, stirred vigorously to combine before being added to the dry blend. The batter thickens as it stands but can be thinned with additional coconut milk if needed.
Cooking takes place on a medium-heated non-stick skillet or griddle. Pancakes are formed with about a third cup of batter and flipped when bubbles appear on the surface and the bottom turns golden brown. Cooking is completed once the second side also achieves a golden color.
These pancakes carry a mild sweetness and a subtle oat flavor, making them a good choice for a vegan breakfast served with extra maple syrup.
The recipe notes emphasize using a kitchen scale for measuring oat flour accurately, proper flour measuring methods to avoid dry batter, and advice on storage. Leftover pancakes store well refrigerated for up to four days and can be reheated or frozen for later consumption.
Ingredients
- 2 cups oat flour See Notes; make your own by blending rolled oats until fine, 180 grams
- ½ teaspoon salt fine sea salt
- 2 ½ teaspoons baking powder
- 1 ⅓ cups coconut milk Shake can before opening. Sub cashew, oat, or soy milk if necessary, canned lite
- ¼ cup maple syrup Plus more for serving.
- 1 Tablespoon vanilla extract
Instructions
- In a mixing bowl whisk together the oat flour, salt, and baking powder.
- In a small bowl combine the coconut milk, maple syrup, and vanilla. The maple syrup is heavy and will sink to the bottom, so vigorously stir the mixture and immediately pour it into the dry ingredients. Whisk just until there's no visible dry flour. Let stand 5 minutes.
- Preheat a non-stick skillet or electric griddle over medium heat.
- Tip: it's normal for pancake batter to thicken as it sits. If it becomes too thick and doesn't look pourable, simply whisk in a splash of coconut milk.
- Once the cooking surface is hot enough that a drop of water sizzles, pour a scant ⅓ cup of batter onto the pan/griddle. Personally, I like to cook oat flour pancakes at a slightly lower temperature than all-purpose flour pancakes. You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top and the underside is golden. Cook until the 2nd side is golden and the center is done.
- Serve warm with maple syrup and any other toppings you enjoy, such as vegan butter, yogurt, fresh berries, or nut/seed butter.
Notes
- Measure oat flour by whisking it, spooning into the measuring cup until heaped, then leveling off to avoid dense batter.
- Leftover pancakes can be stored in an airtight container in the fridge for up to four days and reheated in an oven, skillet, or microwave.
- Pancakes freeze well; thaw in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Sodium | 285mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Calcium | 58mg | 6% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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