Oat Flour Pancakes Recipe

These fluffy oat flour pancakes are the perfect quick & easy gluten free breakfast! How to make healthy pancakes with oats in under 30 minutes.

Course Breakfast

Cuisine American

Keyword fluffy oat flour pancakes, healthy oat pancakes, oat flour pancake recipe, oat flour pancakes, oat pancakes, oatmeal pancakes, pancakes with oats

Prep Time 15

Cook Time 5

Total Time 20

Servings medium pancakes

Calories 378

Author Alyssia Sheikh

Ingredients

2 cups oat flour or 2½ cups rolled oats, blended
2 tsp baking powder
½ tsp cinnamon
½ tsp salt
2 eggs
1 cup milk of choice
½ tsp vanilla extract
1 tsp lemon juice
oil or butter for cooking
toppings of choice (maple syrup, fresh fruit, whipped cream)

Instructions

How to make oat flour pancakes:

To make homemade oat flour, add rolled oats to a blender and blend into a fine, fluffy texture.
Whisk together dry ingredients (oat flour, baking powder, cinnamon, and salt).
Separately, whisk together wet ingredients (eggs, milk, vanilla, and lemon juice).
Fold dry mixture into wet mixture, but don't overmix.
Allow batter to sit for 5-10 minutes to thicken slightly.
Heat a frying pan or griddle over medium heat. (See specific temperatures for griddle below.)
Add a drizzle of oil or melt butter onto the griddle.
Use an ice cream scoop (or ¼ cup) to distribute pancake batter onto heated surface. (Or 1 Tbsp for mini silver dollar pancakes.)
Cook pancakes until small bubbles form and bottoms are lightly browned, then flip. (These will bubble slightly, but not as much as traditional pancakes.) Cook about 1½–2 minutes per side. (Or 45-60 seconds per side for silver dollar.)
Serve and enjoy with maple syrup and your favorite toppings!
Yields 8-10 oat flour pancakes, using ¼ cup scoop for batter.

To cook on a griddle:

Turn heat on griddle to medium low (300°F or 150°C) for 5-10 minutes while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
Water Test: Drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it’s too hot; if water droplets sizzle but “dance” and move around, the temperature is perfect.
Follow cooking procedure described above.

Freezing oat flour pancakes:

Make sure pancakes are fully cooked through and allow them to cool completely.
Arrange cooled pancakes on a sheet pan lined with parchment, with a little space between so they're not touching. Transfer to the freezer for 30-60 minutes.
Once firm, transfer the frozen oat pancakes to a freezer-safe bag and store in the freezer for up to 3 months.
To reheat in the microwave: Place 1-5 frozen pancakes on a microwave-safe plate and heat for 20-60 seconds, until warmed through. (Around 20 seconds for 1-2 pancakes, or up to 60 seconds for 4-5 pancakes.)
To reheat in the oven: Wrap the desired number of pancakes in a foil packet, or place frozen pancakes on a sheet pan and cover tightly with foil (to lock in moisture). Heat in the oven at 350°F (180°C) for around 10 minutes, until warm and soft.

Video

Notes

*Nutrition provided for oat pancakes made with oat flour and unsweetened almond milk, excluding optional toppings.

Nutrition