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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
minutes
minutes
Cook Time:
10
minutes
minutes
Rest Time:
5
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
servings
Calories:
230
kcal
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
Serving:
150
g
|
Calories:
230
kcal
|
Carbohydrates:
28
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2.5
g
|
Cholesterol:
90
mg
|
Sodium:
280
mg
|
Potassium:
180
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
220
IU
|
Calcium:
100
mg
|
Iron:
1.6
mg