Oat Flour Pancakes

Oat Flour Pancakes are made with oats for a hearty and delicious breakfast. Top them with maple syrup and your favorite fruit for a great brunch at home that the whole family will enjoy!

🌟Why You'll Love this Recipe

• Easy weekday morning recipe. We always think of weekends as the perfect days for pancakes and I agree. However, this recipe is so easy to make, you can eat pancakes any day of the week. You can have your favorite breakfast all week long!
• Great for meal prep. You can make these oat flour pancakes ahead of time to enjoy them throughout the week. They are super easy to prep and freeze for you to enjoy at a later time. If you prefer waffles, try my Dairy-Free Blueberry Waffles!
• Simple ingredients. You only need 6 simple ingredients to make these pancakes.

🥘Ingredients and Substitutions

• Oat flour- you can use premade oat flour or make your own by blending oats in a blender until it turns into flour. Make sure you get certified gluten-free oats if you need gluten-free pancakes. Oats are naturally gluten-free but are sometimes processed with other grains.
• Baking powder- we need this as a leavening ingredient to give the pancakes some fluffiness.
• Milk- I used oat milk but you can use any milk in this recipe!

See the recipe card below for the remaining ingredients and quantities.

🔪Instructions

1. If you're using an electric griddle, you'll want to preheat it to 350 degrees F before making the pancake batter.
2. Prepare the batter by adding all of the ingredients to a bowl and whisking them together until smooth.
3. Lightly oil the cooking surface with nonstick cooking spray, coconut oil or butter and add about ⅓ cup of the pancake batter onto the hot surface and cook until it's time to flip.
4. Flip the pancake, then cook until slightly golden on both sides. Continue until you use all the batter.

👩🏻‍🍳Chef Tips

• When cooking pancakes, start on high heat and finish them on low heat so you don't burn the pancakes.
• Add more oil or butter to the skillet or griddle between batches. You don't want your pancakes sticking to the pan so you'll need to add more cooking oil or butter in between your batches of pancakes.
• Mix pancake batter by hand. When making pancakes, don't use an electric mixer otherwise you will over-mix the batter.
• To freeze the pancakes, stack and wrap them in plastic wrap, parchment paper or aluminum foil. Place the stack in a freezer-safe plastic bag or an airtight container and freeze. The pancakes will last about 6 months in the freezer.
• To reheat the pancakes, allow them to defrost at room temperature and then reheat them in the microwave for 1 minute or in the toaster oven.

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Oat Flour Pancakes

Author: Sarah Hill

Yields: 2 Servings

Oat Flour Pancakes are made with oats for a hearty and delicious breakfast. Top them with maple syrup and your favorite fruit for a great brunch at home that the whole family will enjoy!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

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See the full post for extra tips and photos

Ingredients 

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• ▢ 1.5 cups oat flour
• ▢ 3 teaspoons baking powder
• ▢ 1 teaspoon cinnamon
• ▢ 2 eggs
• ▢ 2 tablespoons maple syrup
• ▢ 1 cup milk of choice

Instructions 

• If using an electric griddle, preheat it to 350 degrees F.
• In a medium-sized bowl, combine all of the ingredients and whisk until well combined.
• If not using an electric griddle, heat a skillet or cast iron pan over medium-low heat and lightly oil the cooking surface with nonstick cooking spray, coconut oil or butter.
• Scoop about ⅓ cup of the pancake batter onto the hot surface and cook until small bubbles begin to appear on the surface, about 2-3 minutes. The pancake should be easy to flip at this point.
• Flip the pancake, then cook until slightly golden on both sides, about 1-2 more minutes.
• Repeat the process with the remaining batter, adding more oil and adjusting the heat, if necessary.
• Serve immediately, top with your favorite toppings and enjoy!

Sarah's Tips

• When cooking pancakes, start on high heat and finish them on low heat so you don't burn the pancakes.
• Add more oil or butter to the skillet or griddle between batches. You don't want your pancakes sticking to the pan so you'll need to add more cooking oil or butter in between your batches of pancakes.
• Mix pancake batter by hand. When making pancakes, don't use an electric mixer otherwise you will over-mix the batter.
• To freeze the pancakes, stack and wrap them in plastic wrap, parchment paper or aluminum foil. Place the stack in a freezer-safe plastic bag or an airtight container and freeze. The pancakes will last about 6 months in the freezer.
• To reheat the pancakes, allow them to defrost at room temperature and then reheat them in the microwave for 1 minute or in the toaster oven.

KITCHEN TOOLS NEEDED

• Mixing Bowls
• Large Skillet
• Electric Griddle

See the tools I use every week→

Show Nutrition Information Hide Nutrition Information

Serving: 1Serving | Calories: 560.59kcal | Carbohydrates: 81.24g | Protein: 22.6g | Fat: 16.37g | Saturated Fat: 5.1g | Polyunsaturated Fat: 4.08g | Monounsaturated Fat: 5.18g | Trans Fat: 0.01g | Cholesterol: 175.88mg | Sodium: 769.94mg | Potassium: 606.17mg | Fiber: 6.39g | Sugar: 19.05g | Vitamin A: 438.19IU | Vitamin C: 0.04mg | Calcium: 596.38mg | Iron: 5.17mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Course: Breakfast

Cuisine: American

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