Oat Flour Pancakes Recipe

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Oat flour pancakes are are a nutritious, gluten-free breakfast that's easy to make in one bowl! They're light and fluffy and flavored with vanilla and cinnamon.

Prep Time10

Cook Time7

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Pancakes

Author: Laura

Cost: $4

Equipment

Ingredients

¾ cup buttermilk
2 eggs
½ teaspoon pure vanilla extract
¼ cup granulated sugar
1 ¼ cups oat flour*
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon cinnamon
2 Tablespoons butter for cooking

US Customary - Metric

Instructions

How to Make Oat Flour

Put 1 ¼ cups oatmeal in the container of a high-powered blender.
Blend for 10-15 seconds, until it reaches the texture of flour, then use in this recipe.

Make the Oat Flour Pancakes

Preheat an electric griddle to 350 degrees Fahrenheit (177 degrees Celsius) or heat a nonstick fry pan over medium heat.
In a large bowl, whisk together buttermilk, eggs, vanilla and sugar.
Add oat flour, baking powder, baking soda, sea salt and cinnamon and whisk until smooth.
Let the batter rest for 3-5 minutes, or until slightly thickened.
Melt ½ to 1 Tablespoon butter onto the preheated griddle (depending on it’s size) and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
Serve warm with maple syrup.

Video

Notes

Ingredient Substitution Notes

Buttermilk. ½ cup whole milk plus ¼ cup full-fat sour cream is a good substitute for buttermilk.
Granulated sugar. light brown sugar, coconut sugar and organic cane sugar are good substitutes.
Oat flour. You can use store-bought oat flour or make your own with old-fashioned oatmeal.
Butter for cooking. Cooking pancakes in butter adds tons of flavor, I don't recommend skipping this step. Ghee or coconut oil are good substitutes.

Store

Store leftover oat flour pancakes in an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze pancakes in an airtight container in a single layer for up to 3 months.
Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

Nutrition