Description
These Oat Flour Pancakes are soft, fluffy, and naturally gluten-free. Made with wholesome oat flour, they’re perfect for a healthy breakfast and can be easily customized with your favorite add-ins!
Ingredients
Units
Scale
- 1 1/2 cups (150g) oat flour (see Notes to make your own)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
- 1 tbsp honey or maple syrup
- 3/4 cup (180ml) milk (dairy or plant-based)
- 1 large egg (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water)
- 1 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Optional Add-ins:
- 1/2 cup (75g) blueberries or chocolate chips
- 1/4 cup (30g) chopped nuts
Instructions
Step 1: Mix Dry Ingredients
- In a bowl, whisk together oat flour, baking powder, baking soda, cinnamon, and salt.
Step 2: Mix Wet Ingredients
- In another bowl, whisk together milk, egg, honey, melted butter, and vanilla extract.
Step 3: Combine Batter
- Gradually mix wet ingredients into dry ingredients, stirring until just combined. Let the batter sit for 5 minutes to thicken.
Step 4: Cook the Pancakes
- Heat a skillet over medium heat and lightly grease with butter or oil.
- Pour ¼ cup batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on top.
- Flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve & Enjoy
- Serve warm with maple syrup, fruit, or nut butter!
Notes
Make Oat Flour: Blend 1 ½ cups rolled oats in a blender until fine.
Storage: Keep in the fridge for 3 days or freeze for 2 months.
Reheating: Toast or microwave for 30 seconds.
Dairy-Free Option: Use almond or oat milk.
Extra Protein: Add 1 scoop vanilla protein powder and extra 2 tbsp milk.