Do you want to know the perfect way to start your day? A stack of oat flour pancakes, of course!
This delicious spin on your traditional flapjacks will become your new breakfast favorite.
These pancakes are hearty and flavorful. And they burst with all the goodness of oats!
People love these grains for their health benefits and versatility. And the fun does NOT stop at the batter!
Drizzle them with maple syrup or smother them in almond butter. Either way, these cakes are a joy to gobble up.
So, get ready to flip the script on your morning routine!
Oat Flour Pancakes
Oat flour pancakes get their name from using finely ground rolled oats. So, you don’t need any wheat flour to make the batter.
And they are nothing short of delish!
These pancakes have a unique, earthy, and subtle nut flavor. Delightfully fluffy, their texture is delectable.
One of the best parts? They are a healthier spin on your traditional pancake. Every bite is chock-full of protein and fiber.
Oat flour pancakes are a breakfast that fuels your day. It’s hard to feel guilty about indulging in these!
Gobble them up on a lazy Sunday morning or as a mid-week treat.
And they go with just about anything.
Pile them high with fresh fruits or a dollop of Greek yogurt. Maple syrup or your favorite nut butter are just as fabulous.
Enjoy your oat flour pancakes your way. After all, life is way too short for boring breakfasts!
Ingredients
- Old-fashioned Rolled Oats- Oats add a delightful nutty flavor and a nice texture to the pancakes. They make them super high in protein and fiber, too.
- Baking Powder- This leavening agent helps the pancakes rise to fluffy heights. You need about 1 tablespoon of this magic dust.
- Salt – You can use any salt in your kitchen. But remember to adjust if your salt has large granules.
- Sugar – Just 1 tablespoon adds a hint of sweetness to the pancakes. You can use white, brown, coconut, or any sugar substitute.
- Ground Cinnamon – This aromatic spice pairs beautifully with oats. No cinnamon? Nutmeg or cardamom can offer a lovely alternative flavor.
- Large Eggs- These act as a binder and give the pancakes structure.
- Milk – This helps hydrate the oats and provides a creamy texture. Use any milk you like- cow, almond, oat, or soy.
- Unsalted Butter – You need 2 tablespoons, melted. For dairy-free cakes, coconut oil or a dairy-free butter substitute can do the trick.
- Pure Vanilla Extract – For a little extra oomph of flavor.
- Cooking Spray – You can use butter or oil too. This is for easy pancake flipping and a nice crispy edge.
- Optional Toppings – Fresh fruit, maple syrup, yogurt, nut butter, etc. Mix and match, and have fun with it!
How to Make Oat Flour Pancakes
- Make the oat flour. Grab your blender and blitz those oats into a fine, flour-like consistency.
- Mix. Combine the oat flour, baking powder, salt, sugar, and cinnamon in a large bowl.
- Mix the wet ingredients. Whisk eggs, milk, melted butter, and vanilla extract until combined in another bowl.
- Combine and stir. Pour wet ingredients into dry, and stir until just combined. Don’t worry about a few lumps.
- Rest. Let the batter sit for 5 minutes. This will make your pancakes super fluffy.
- Prep the heat. Warm a non-stick skillet or griddle over medium heat and lightly grease.
- Cook the pancakes. Using a 1/4 cup measure, pour batter onto the skillet. Cook until bubbles form, then flip and brown the other side.
- Repeat and enjoy! Continue cooking batches until you use all the batter, greasing the pan as needed. Enjoy your fluffy oat pancakes!
Tips for the Best Pancakes
- Cover the pan: Trap that steam in! By covering the pan while frying, you’re creating a mini sauna for your pancakes. This results in a fluffier and thicker pancake experience.
- Sweetness level: These oat pancakes are not the sweetest. They depend on toppings and syrups for that.
- Fancy them sweeter? Add an extra tablespoon or two of sugar.
- Consistency checks: Is your oat flour pancake batter looking thin? No problem, add a sprinkle or two of oat flour.
- Let it rest: Allow your batter a 5-minute breather before frying. This mini-rest period lets the oats soak up the liquid. And the flavors get to mingle.
- Bubble watch: Oat flour pancakes might be shy on bubbles, but they will come. Once you see them, that’s your cue to flip!
- Single flip rule: Flip each pancake just once. Multiple flips might squash their fluffiness.
Variations
- Gluten-free: To keep these pancakes gluten-free, use certified gluten-free oat flour. If DIY isn’t your thing, there are plenty of store-bought options.
- Vegan: Making them vegan is a breeze. Swap the eggs, milk, and butter for your favorite vegan substitutes. Easy peasy!
- Sugar swap: If you’re watching your sugar intake, you can use a sugar-free alternative. There are plenty of them out there!
- Add-ins: Add fun extras like berries, chocolate chips, or banana slices.
- For a festive touch, try dye-free sprinkles for Funfetti pancakes.
Topping Suggestions
There’s an art to topping pancakes, and the possibilities are endless!
Go the classic route with a dollop of butter and a drizzle of maple syrup. But why not try some of these creative topping suggestions?
- Classic: Butter and maple syrup
- Fruit: Fresh berries, banana slices, pomegranate seeds.
- Nut Butter: Almond butter, cashew cream, peanut butter, pistachio paste.
- Creamy Goodies: Greek yogurt, mascarpone, coconut whipped cream
- Chocolate: Chocolate chips, cocoa powder, Nutella
- For Crunch: Granola, toasted coconut flakes, almonds, pecans, walnuts
- Jams: Homemade fruit jams, strawberry preserves, marmalade
- Savory: Crumbled bacon, cheese, poached egg
- Spice: Cinnamon, nutmeg, cardamom
Storing, Freezing, & Reheating
- To store: Got some leftover flapjacks? Pop them in the fridge (covered), and they’ll stay happy for up to 1 week.
- To freeze: Stack your pancakes in a Ziploc bag. They’ll chill out in there for up to 6 months.
- To reheat: Reheat those pancakes in a non-stick pan or a preheated oven. Resist the microwave temptation – it’ll just make them soggy.
Easy, Fluffy Oat Flour Pancakes (Best Recipe)
10
servings10
minutes5
minutesThese fluffy & flavorful oat flour pancakes are the best way to start your day. Top them with berries & syrup for a breakfast the whole family will love!
Ingredients
2 cups old-fashioned rolled oats
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 large eggs
1 1/4 cups milk
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Cooking spray or additional butter/oil for the pan
Optional toppings: fresh fruit, maple syrup, yogurt, nut butter, etc.
Instructions
- Using a food processor or high-powered blender, pulse the oats until finely ground to a flour-like consistency.
- Mix the oat flour, baking powder, salt, sugar, and ground cinnamon in a large bowl.
- In another bowl, whisk the eggs. Add the milk, melted butter, and vanilla extract, and whisk until combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. The batter might be a bit lumpy, but that’s okay. Do not overmix, as it can make the pancakes tough.
- Let the batter rest for 5 minutes. This allows the oat flour to soak up some of the liquid. And it results in fluffier pancakes.
- Heat a large non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a bit of butter/oil.
- Using a 1/4 cup measure, scoop the batter onto the skillet. Cook until bubbles form on the surface of the pancake, then flip with a spatula and cook the other side until golden brown. This usually takes 2-3 minutes per side.
- Repeat with the remaining batter, adding more oil or butter to the pan as needed.
