Pancakes are a weekend staple in our house. I love lazy Sunday mornings with a plate piled high with pancakes and a big ol’ glass of milk.
I thing I love most about these pancakes is they are so flippable. They are slightly sweet and have a toasty oat flavor.
Ingredients to make oat flour pancakes:
- Milk: I use whole milk but you can use any kind of milk. Almond milk, oat milk, etc.
- Egg: I used a traditional egg, but you can try a flax egg. I haven’t tested it, but it should work!
- Vanilla: Just a splash.
- Oat flour: The star of the show! I buy oat flour in the store, but you can make your own. Directions below 🙂
- Coconut sugar: Adds some sweetness to the pancakes. If you don’t have coconut sugar or don’t want to use it, you can use another granular sweetener instead.
- Baking powder: Gives the pancakes some fluff.
- Salt: A few pinches.
How to Make Oat Flour Pancakes:
Mix together. In a large bowl whisk together the ingredients until smooth.
Sit. Allow the batter to sit for five minutes to thicken up.
Cook. Pour 1/4 cup of the batter into the skillet and cook for about 3 minutes until the edges appear set and the center begins to bubble.
Flip. Cook the other side for another 2 minutes.
Serve! Transfer to a plate and serve with your favorite toppings!
Can I Make my Own Oat Flour?
Yes! All you have to do is place old fashioned rolled oats into a blender and blend on high until it turns into a flour.
How to Store Leftovers:
These are best eaten immediately. You can store them in an airtight container in the fridge for about 5 days. I find it best to put a piece of parchment paper between each pancake. You can also freeze for 2 months.
Defrost in the fridge overnight and reheat in the toaster, oven, or in a skillet until it reaches your desired temperature!
More flourless pancake recipes and brunch recipes to try:
- Zucchini Chia Seed Blender Pancakes
- Spinach Blender Pancakes
- Gluten Free Cinnamon Flax Pancakes
- Lemon Blueberry Breakfast Bake
- One Skillet Spiralized Peppers + Eggs
- Southwestern Sweet Potato Egg Bake
- In a large bowl whisk together the milk, egg, and vanilla.
- Add the oat flour, coconut sugar, baking powder, and salt. Whisk again until smooth.
- Allow the batter to sit for five minutes to thicken.
- Heat a large skillet over high heat. Once warm, turn down to medium-high and melt 1 teaspoon of butter in the pan.
- Pour 1/4 cup of the batter into the skillet and cook for about 3 minutes until the edges appear set and the center begins to bubble.
- Flip and cook the other side for another 2 minutes.
- Transfer to a plate and serve with your favorite toppings!
- Serving Size: 1 pancake
- Calories: 73
- Sugar: 4g
- Sodium: 112mg
- Fat: 1.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.2g
- Fiber: 1.1g
- Protein: 2.6g
- Cholesterol: 15mg