Oat Flour Pancakes

4.91 from 11 votes

These Oat Flour Pancakes are super soft and fluffy, and delicious alternative to traditional pancakes. Start your morning off right with these healthier pancakes, with directions on how to make your own oat flour too.

Prep Time10

Cook Time10

Total Time20

Course: Breakfasts

Cuisine: American

Servings: pancakes

Calories: 163kcal

Author: Tammi

Ingredients

2 large eggs
2 Tbsp maple syrup
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
1 ⅓ cup almond milk
2 tsp vanilla extract
2 tsp apple cider vinegar
2 cups oat flour see notes below make your own
1 tbsp butter for cooking

Instructions

Add all the ingredients except the oat flour and butter into a food processor or blender (or container using hand mixer). Blend until combined.
Incorporate oat flour and mix until you get a smooth consistency. The batter should be thick but pourable for your pancakes to lift. If needed, add an extra tablespoon of flour. NOTE: If you use rolled oats homemade flour, let it sit for 15 minutes. This time will allow the oat to hydrate and achieve and smoother texture. Then, pulse to blend one more time. If you use store-bought oat flour or instant oats homemade flour, you don’t need to wait those 15 minutes.
Heat a non-stick pancake maker or skillet over medium to low heat, and grease it with butter. Then, drop a few tbsps of your batter to make your pancakes. Use a flat spatula once the sides are set to flip them over. Then, cook them on the other side for one more minute and remove them from the skillet.
Serve warm with your favorite toppings.

Notes

You can make your oat flour in seconds by blending regular oats, instant oats or rolled oats until a coarse consistency.

Use this recipe to meal-prep for the week. You can store these pancakes in the fridge, in a sealed bag, for up to four days.
These pancakes are freezer-friendly. Keep them in a sealed bag for up to two months.
If desired, add to the pancake batter - chocolate chips, blueberry, or shredded coconut.

Nutrition