Oat Flour Pancakes

These oat flour pancakes are delicious and healthy, made with hearty whole grain oats. These gluten-free pancakes are so easy to make and can be whipped up in 20 minutes!

Course Breakfast, Brunch

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 157kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

2 cups oat flour about 2¼ cup of old fashioned oats
2 tablespoon granulated sugar
2 teaspoon baking powder
½ teaspoon salt
1½ teaspoon cinnamon
1 cup milk + 2 tbsp
2 large eggs
1½ teaspoon vanilla extract
2 teaspoon distilled white vinegar
2 tablespoon butter or oil for cooking pancakes

US Customary - Metric

Instructions

make the oat flour

In a food processor or high powdered blender, blend oats for 1-2 minutes until they resemble a flour-like consistency.

make the pancakes

In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside.
In a separate bowl, whisk together the milk, eggs, vanilla, and vinegar. Pour this mixture into the bowl of flour. Whisk everything until it's combined.
Heat a frypan on the stove over medium heat. Melt a pat of butter or spray with non-stick spray. Pour ¼ cup of batter onto the pan and cook until bubbles form on top of the pancake. Flip and continue cooking until your pancake is lightly brown on the other side. Repeat with the remainder of the batter.

Notes

If making your own oat flour, make sure you blend it until you get a fine powder that resembles regular flour. Use a food processor or high-powered blender. Then you will still want to use the scoop and level method in order to measure the flour. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
Toss in some add-ins like berries, chocolate chips, or nuts.
Top your pancakes with homemade whipped cream- use an electric mixer to beat ½ cup of heavy whipping cream for about 3 minutes, or until you get stiff peaks. Mix in ½ teaspoon of vanilla and 1 tablespoon of sugar.
Troubleshooting the batter- if your batter is too thin and when you pour it into your pan it spreads everywhere, add 1-2 tablespoon more oat flour. If your batter is too thick and doesn't spread into a pancake form, add 1 tablespoon of milk (and more if needed).

Nutrition