Fluffy Oat Flour Pancakes
by: claire cary
Naturally gluten free and SO easy to make, these oat flour pancakes are a simple breakfast recipe that are perfect for meal prep. They're freezer friendly, made in one bowl, fluffy and can easily be made vegan.
Ingredients
Wet
- 2 eggs see notes for vegan
- ¾ cup milk dairy or non-dairy
- 2 tablespoons oil or melted butter plus more for cooking
- 2 tablespoons sugar any variety will work, I used regular granulated sugar
- 1 teaspoon vinegar white or apple cider
- 2 teaspoon vanilla
Dry
- 2 cups oat flour*
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- In a medium mixing bowl, whisk together all wet ingredients.
- Whisk in all remaining dry ingredients until no (or very few) lumps remain.
- Heat a lightly greased skillet over medium heat. The batter will thicken a bit as it sits, but this helps the pancakes get really fluffy!
- Once warm (splash with water and if it sizzles it's ready), add about 1/4 cup worth of batter and spread into an even circle. Cook on one side until the top starts to look matte and has a few bubbles around the sides.
- Flip and cook an additional 1 minute. Repeat until all batter has been used.
- Serve with fresh berries, maple syrup & enjoy!
Notes
To make your own oat flour, just add quick oats or rolled oats to a blender and process until a fine flour forms. Measure the 2 cups worth after the flour has been made.
To make these pancakes vegan, sub the eggs for two flax eggs or use your favorite egg replacer. They won't be quite as fluffy, but they'll still be delicious! To make one flax egg, combine 1 tbsp of ground flax seeds with 2 1/2 tbsp of water and whisk together. So for two you need 2 tablespoons of ground flax with 5 tablespoons of water.
Serving: 2pancakes / Calories: 328kcal / Carbohydrates: 41g / Protein: 9.6g / Fat: 11.7g / Fiber: 3.5g / Sugar: 6g
