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Large stack of oat flour pancakes plated and topped with berries and fresh whip
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Oat Flour Pancakes

These thick and fluffy oat flour pancakes are so easy to make, gluten free, require just 8 simple ingredients, and are ready in 20 minutes.
Course Breakfast
Cuisine American
Diet Gluten Free, Low Lactose, Vegetarian
Prep Time 7 minutes
13 minutes
Total Time 20 minutes
Servings 14
Calories 125kcal
Author Gabby

Equipment

Ingredients

  • cup oat milk (or milk of choice)
  • 3 Tablespoons melted butter (regular or vegan)
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups oat flour
  • ¼ teaspoon salt
  • 3 Tablespoons granulated sugar
  • 1 Tablespon baking powder

Instructions

  • Add milk, vanilla extract, melted butter, and eggs to a large measuring cup and whisk until combined, then set aside.
  • In a medium mixing bowl, whisk together the oat flour, sugar, baking powder, and salt. Pour in the wet ingredients and whisk until just combined. Don’t over-mix the batter, if there are still some small lumps of flour that’s okay!
  • Heat a large skillet or nonstick griddle to medium low heat. If you're using a pan, add a little bit of butter to grease the pan or lightly spray the pan with cooking oil.
  • Once the pan or griddle is hot (a drop of water dropped on the pan should sizzle), scoop ¼ cup of pancake batter and pour it onto the pan/griddle.
  • When bubbles start to form on top of the pancakes, use a spatula to flip them over and cook on the other side for another 1-2 minutes, until the pancakes are golden brown. Remove the pancakes from heat and add toppings of your choice!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Measuring Oat Flour: To avoid over-measuring, properly measure your oat flour using either a kitchen scale or using the scoop and level method.
Tips for Cooking Pancakes:
-Don't Over-mix the batter, or you may end up with tough, rubbery pancakes. When the last streaks of dry ingredients are gone, stop mixing the batter. 
-Watch the heat! If your pancakes are burning before the batter has started to bubble, your heat is too high! I recommend doing a test pancake to make sure the temperature is right.
-Don't flip the pancakes too early, or you may end up with raw batter in the middle. Wait until the bubbles form
Storage and Freezing: The pancakes can be stored in a ziploc bag or airtight container in the fridge for up to 5 days. They also freeze really well! Freeze them in a ziploc freezer bag then either let them thaw in the fridge or microwave and enjoy right away!

Nutrition

Calories: 125kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 93mg | Potassium: 87mg | Fiber: 1g | Sugar: 5g | Vitamin A: 162IU | Calcium: 55mg | Iron: 1mg