Oat Flour Pancakes
Oat flour pancakes are the perfect healthy choice for a hearty, nutritious breakfast. No banana needed for these fluffy, delicious pancakes! Made with oat milk, gluten free whole grains and a few other simple ingredients. Breakfast is on the table so quick, in just 15 minutes!
Servings 24 5 inch pancakes
Calories 187kcal
Ingredients
- 1 ½ to 1 ¾ cups oat flour
- 1 tablespoon coconut sugar
- ⅓ teaspoon cinnamon
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 2 eggs sub a 2 flax eggs for vegan
- 1 cup oat milk
- 2 tablespoon coconut oil may sub for butter if using dairy
- ¾ teaspoon vanilla extract
- ¼ cup chocolate chips blueberries, strawberries or any other fixins you want to add!
Instructions
- Preheat griddle to medium heat. Once heated, turn down to medium low.
- Add two eggs to a large bowl and whisk until beaten well. Add in oatmeal flour, remaining dry and wet ingredients. Batter will appear slightly lumpy which is OK. If batter appears too thin, allow to sit for 3 minutes to thicken. If the batter is too thick, thin with a little milk.
- Spray griddle with coconut oil spray. Spoon ¼ cup batter onto heated griddle making pancakes that are about 5 inches wide.
- Cook pancake until you see bubbles and the sides appear to set. Flip and cook for one more minute.
Notes
- Make the pancakes soon after you make the batter. Leaving the batter for too long or in the fridge overnight will cause the oats to soak up the liquid.
- If the batter appears too thick add in more liquid.
- Thin batter? Allow it to sit for just a few minutes before cooking.
- Allow griddle to heat to medium heat then turn down to medium low for best cooking results.
- Add an additional 2 tablespoon coconut oil to batter to make waffles.
- If your pancakes are not fluffy, try adding in 2 teaspoon apple cider vinegar or 1 teaspoon baking soda for fluffier pancakes.
- You can easily double or triple the batch to make a huge stack of pancakes to freeze for later use.
- Topping ideas: Top with maple syrup, butter and confectioner's sugar for a traditional topping or opt for blueberries, apple, strawberries, Greek yogurt, honey, chocolate chips, peanut butter or even frozen fruit!
- Freezer Instructions: Allow pancakes to completely cool then place on a cookie sheet lined with parchment paper. Freeze until fully frozen then store in a freezer safe container.
- Make-Ahead Instructions: This recipe may be made ahead and pancakes can be stored in the refrigerator for 3-5 days or frozen.
- Reheating: Reheat using a toaster or toaster oven. You may reheat in the microwave, but they may become less crispy on the edges.
Nutrition
Serving: 3pancakes | Calories: 187kcal | Carbohydrates: 16.1g | Protein: 5g | Fat: 11.9g