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a stack of 6 oat flour pancakes with bananas and walnuts on top

Oat Flour Pancakes

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 5 mintes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Pan-fry
  • Cuisine: American
  • Diet: Gluten Free

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

  1. Add the oats to a food processor and blend until it turns into flour. 
  2. Mix the oat flour, baking powder, salt and sugar together in a bowl. 
  3. In a separate bowl, mix the almond milk, eggs, lemon juice, coconut oil and vanilla extract together. 
  4. Mix the wet and dry ingredients together just until everything is incorporated. 
  5. 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.
  6. 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