Oat Flour Pancakes

Make oat flour pancakes using your blender or food processor to make your own oat flour that turn out as fluffy as traditional pancakes!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Batter Resting Time 10

Servings

Calories 379kcal

Author Christy Gurin

Equipment

1 Measuring cups and spoons set
1 Large mixing bowl
1 Flat spatula or pancake flipper
1 Large nonstick pan or griddle
1 wire whisk or large spoon

Ingredients

2 cups oat flour* use gluten free if needed
2 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon optional
2 eggs
1 ¼ cup almond milk or milk of your choice
2 Tablespoons pure maple syrup optional but recommended
1 teaspoon vanilla extract
2 Tablespoons avocado oil and more for pan
1/2 cup Add-Ins blueberries, shredded coconut, chocolate chips, etc.
Toppings maple syrup, fresh berries, powdered sugar, whipped cream

US Customary - Metric

Instructions

In a medium-sized bowl whisk dry ingredients together. Set aside.
In a separate bowl, crack eggs and whisk for 1 minute until frothy. Add milk, maple syrup and vanilla and whisk to combine.
Pour wet ingredients into dry and whisk to mix in.
If using any add-ins, gently stir them in. Alternatively, you can sprinkle the add ins on each individual pancake while cooking them so they don’t bleed into the batter (this works well with berries and sprinkles since they bleed into the batter).
Start heating a large pan over medium-low heat while batter rests for 10 minutes.
Add some oil to the pan and tilt to allow it to spread across the surface or spray generously with cooking spray.
Scoop ¼ cup of batter into the pan and repeat with remaining batter to fill the pan. I normally do a test pancake first to make sure the pan is the right temperature.
Let pancakes sit until bubbles form and the other edges start to firm up (3-4 minutes) and then flip and cook for several minutes on the other side. Pancakes should be golden brown on each side.
Remove cooked pancakes and set aside while cooking the rest of the batter. Serve immediately. This recipe will make 14-16 pancakes total.

Notes

* To make oat flour: Oat flour is less dense than rolled oats themselves so to make 2 cups of oat flour, blend 2 scant cups (not quite full roughly, 1 cup – 1 Tablespoon) of rolled oats in a high speed blender or food processor until it becomes a flour like consistency (about 45 seconds). Visit my guide to making oat flour for more details.

How to measure oat flour: Spoon and level oat flour. If scooping and leveling, use your whisk to stir the oat flour first and make it less dense.

To get the pan the right temperature: When you add the oil to the pan, it should glide across and not smoke. If it smokes, the pan is too hot. Remove it from the stove for a few minutes to cool down. I always do a test pancake to make sure the pan is the right temperature. It takes a few more minutes but is worth getting it right. If using a griddle, heat it to 375° F (190° C).

How many per recipe / serving: The recipe makes 16 pancakes which is about 4 servings. We usually double it to have some leftovers.

Keeping pancakes warm: To keep cooked pancakes warm while cooking the remaining batter, place cooked pancakes on a plate in an oven preheated to 200 degrees.

To make egg free and vegan: Replace the eggs in the recipe with a flax egg or egg replacer. To make a flax egg mix 1 tablespoon ground flax meal with 2 1/2 tablespoons of water and let it rest for in the refrigerator for 10-15 minutes before stirring one more time and using in the recipe in place of an egg.

To make sugar free: Omit the maple syrup altogether or use a sugar free syrup or a sprinkle of stevia or monk fruit sugar in it's place.

Batter too thin: Add extra oat flour 1-2 Tablespoons at a time until it is thick but easily pourable.

Batter too thick: Add extra almond milk 1-2 Tablespoons at a time until it is thick but easily pourable.

Storage: Store leftover pancakes for up to 2 days in an airtight container on the countertop or 4 days in the refrigerator.

Freezing: To freeze pancakes, cool completely to room temperature. Layer pancakes in a freezer safe bag or container without a lot of extra room in it, placing a piece of parchment paper or wax paper between each layer to prevent them from sticking to each other. Reheating in the microwave or oven works best for frozen pancakes or you can thaw overnight in the refrigerator before reheating.

Reheating in microwave: Reheat, microwave for about 30 seconds until hot but not overheated. If microwaved too long, the texture will become firm.

Reheating in oven: You can also reheat them in the oven preheated to 350° F (175° C) on a baking sheet for 5-10 minutes until warm. If reheating from frozen, expect the pancakes to take longer. To keep them from drying out, cover the baking sheet with foil.

Reheating in toaster: For individual pancakes, you can also use a toaster oven or toaster but the pancakes might be dryer using this method. The time needed will depend on whether the pancake is frozen or not and the type of toaster being used. Check early if you aren't sure.

Reheating stovetop: Reheat pancakes on a pan on a burner set to medium heat flipping over after 1-2 minutes to reheat the other side. If reheating this way from frozen, you may need to do another minute or two on each side.

Nutrition