Oat Flour Pancakes

Fluffy, naturally sweet, and gluten-free, these oat flour pancakes are a healthy breakfast favorite made with pantry staples. Quick to prep, kid-friendly, and endlessly customizable!

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Course: Breakfast, Brunch

Cuisine: American, Healthy

Prep Time: 10

Cook Time: 10

Rest Time: 5

Total Time: 25

Servings: servings

Calories: 230kcal

Cost: $4–$6

Equipment

2 Large mixing bowls For separating wet & dry ingredients
1 Whisk To combine ingredients
1 Non-stick pan Or griddle for even cooking
1 Spatula Wide spatula for easy flipping
1 Measuring set Cups and spoons
1 Blender To make fresh oat flour

Ingredients

1 ½ cups Oat flour Or blend rolled oats into fine powder
2 Eggs Large
1 cup Milk Any variety (dairy or plant-based)
2 tablespoon Maple syrup Or honey
1 ½ teaspoon Baking powder Fresh for best rise
1 teaspoon Vanilla extract Optional but adds flavor
¼ teaspoon Salt
2 tablespoon Butter or oil Melted

Instructions

Blend rolled oats until fine to make oat flour.
Whisk eggs, milk, syrup, vanilla, and melted butter in a bowl.
Mix oat flour, baking powder, and salt in a separate bowl.
Gently combine dry and wet ingredients; do not overmix.
Let batter sit for 5–10 minutes to hydrate oat flour.
Warm non-stick pan or griddle over medium heat.
Use ¼ cup per pancake; pour batter onto hot pan.
Cook until bubbles form and edges look set, about 2–3 minutes.
Flip and cook other side 1–2 more minutes until golden brown.
Serve hot with desired toppings.

Notes

For best texture, let the batter rest before cooking. You can add blueberries, chocolate chips, or mashed banana for variety.

Nutrition