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+ servings
two white plates filled with pancakes and topped with sliced strawberries
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5 from 2 votes

Oat Flour Pancakes

Oat Flour Pancakes are made with whole-grain 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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 2 Servings
Calories: 560.59kcal
Author: Sarah Hill

Equipment

Ingredients

  • 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!

Notes

  • 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.

Nutrition

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