Can I substitute oat flour for all-purpose flour?

Yes! Oat flour is a wonderful substitute for all-purpose flour if you are looking for a healthy gluten-free alternative. Keep in mind oat flour is a little more dense and nutty than all-purpose flour, so it will slightly different taste and texture.

Are oat pancakes better for you?

Oat pancakes are definitely a great healthier alternative to traditional pancakes. Oat flour is packed with whole grains and fibre, so it will keep you feeling full and satisfied.

Where to buy oat flour?

You can buy oat flour at most grocery stores in the health section and at specialty grocery stores that carry health-food products. But you can also just make homemade oat flour by grinding up oats in a food processor or blender.

What is the healthiest flour to use in pancakes?

This will depend on what you consider "healthy," but oat flour is definitely one of the healthiest flours you can use.

Are oat pancakes supposed to be mushy?

Oat pancakes made with bananas in the batter can end up a little mushy, which is why this recipe isn't made with bananas. These oat flour pancakes are light and fluffy!

Can I make these pancakes in a blender?

Yes, however, the pancakes won't be as fluffy if you make them in a blender and the texture will be a bit denser. That being said, if you choose to make these in a blender just add all the ingredients to a blender and blend until smooth.

Oat Flour Pancakes

Description

Oat flour pancakes are easy to make and packed with fibre for a hearty and delicious breakfast!

Ingredients

Units Scale

2 1/4 cups oats (use gluten-free oats if needed)
2 1/2 tsp baking powder
1/4 tsp salt
1 tbsp sugar (optional)
1 cup almond milk
1 tsp lemon juice (can sub apple cider vinegar)
2 eggs
2 tbsp coconut oil, melted and cooled + more for cooking
1/2 tsp vanilla extract

Instructions

Add the oats to a food processor and blend until it turns into flour.
Mix the oat flour, baking powder, salt and sugar together in a bowl.
In a separate bowl, mix the almond milk, eggs, lemon juice, coconut oil and vanilla extract together.
Mix the wet and dry ingredients together just until everything is incorporated.
Heat some oil in a large pan on medium heat then pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form, then flip and cook for 2 minutes on the other side.
Serve with maple syrup, fruit or any toppings you love.

Notes

Don’t overmix the batter. Overmixing can pop any air bubbles in the pancake batter and lead to denser pancakes with a mushier texture.

If the batter is too thick, simply add some almond milk one tablespoon at a time until the batter thins out slightly.

If the batter is too thin, let the batter sit for a couple of minutes and it will thicken on its own.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 280
Sugar: 3g
Fat: 12g
Saturated Fat: 6g
Carbohydrates: 35g
Fiber: 5g
Protein: 9g

Keywords: oat flour pancakes, pancakes with oat flour, pancakes with oats, oatmeal pancakes