Oat Flour Pancakes

These Oat Flour Pancakes are an amazingly healthy breakfast recipe. Hearty, naturally gluten free and delicious, these are made using rolled oats.

Oat Flour Pancakes

Made with whole grain oatmeal, these are very Healthy, Nutty, Satisfying, high in fiber, protein and vitamins. My kids love to wake up to a tall stack of pancakes on Saturday mornings, but sometimes I like to mix things up and reach for a healthier option.

This recipe is a twist to our hugely popular blender oatmeal waffles. Our favorite part is that it is made without banana or buttermilk, making it a great pantry friendly recipe.

Why you’ll love this recipe?

1. Wholesome - Made using whole grains, these are packed with fiber, protein and nutrition.
2. Texture - They have a hearty, nutty texture which makes them perfect to soak all the maple syrup.
3. No fancy ingredients - All ingredients like old fashioned oatmeal, milk, eggs, baking powder and coconut oil (or use butter) are all a staple in most households.
4. Flourless - No white or wheat flour is used making it a flourless recipe.
5. No banana - Many oatmeal pancake recipes usually call for a banana, but these are made without any banana making it perfect even for picky eaters.
6. Gluten Free and Dairy Free option - Use gluten free oatmeal and plant based milk like almond milk.

HOW TO MAKE OAT FLOUR?

It is made by grinding rolled oats. You can buy pre-packaged ground oatmeal in all major grocery stores, however it can be easily made at home by processing old fashioned grain in a food processor or high powered blender (grind until it becomes super fine powder, just like all purpose flour).

PRO TIP - 2 cup rolled oats yields 2 cups flour.

ROLLED VS QUICK COOKING

The main difference between the two is in the thickness of the grain. Rolled variety is minimally processed and hence has more texture and chewiness when compared to the quick cooking variety, which is highly processed.

PROBLEM SOLVING

1. If batter is runny - The batter will be thinner than normal, but continue to thicken as it rests for a few minutes.

2. If batter is too thick - If the batter has thickened too much by the last pancake, then stir in some milk to get to the right consistency.

What does it taste like?

These have a sweet and nutty flavor with an airy and slightly chewy texture. My favorite part is that the texture is perfect to soak in all the maple syrup.

Ingredients needed

1. Oat flour- Make your own easily at home instead of using store bought.
2. Eggs - Helps with the binding and adds protein.
3. Milk - Regular whole, skim milk or a plant based milk like almond or coconut milk may be used.
4. Coconut oil - It adds amazing flavor and healthy fats.
5. Leavening - Baking Powder helps them give a rise.

Substituions

• Make it dairy free - Use plant based milk instead of regular milk.
• Sugar - Use white, brown or coconut sugar.
• Coconut oil - Use melted butter instead.
• Gluten free - Use certified gluten free grain.
• Eggs - These will not work with chia or flax egg.

Expert Tips for Success

• Too thick or too thin batter - If the batter appears too thick add in more milk or let it sit for a few minutes to thicken if too runny.
• Medium heat - Maintain the heat in medium, to cook the cakes in pan.
• When to flip? They are ready to flip you see bubbles on the surface.
• Blenders - We have had success with using Nutri Bullet, Food Processor or Vitamix for this recipe.
• Make ahead - We like to grind a big batch of oatmeal and store in our pantry. It comes in handy when you are short on time.

Make fluffier pancakes - Add 1 to 2 teaspoons of lemon juice to the batter and cover the pan when cooking. These two steps ensures a fluffy pancake.

Variations

Flavorings - These are delicious with the flavor of coconut oil. Feel free to use vanilla, almond extract or ground cinnamon.

Sugar - Use white, brown, coconut or date sugar.

Butter - Use melted butter instead of coconut oil.

HOW TO MAKE?

1. Make Oat Flour - Grind old fashioned or rolled variety in a food processor or high powdered blender until it become a very fine powder.
2. Make batter - Combine all dry ingredients in a bowl and wet ingredients in another bowl. Stir dry into wet, until combined.
3. Rest batter - Let the batter rest for 5 to 10 minutes which helps it to thicken.
4. Make pancakes - Cook pancakes as usual over medium heat.

Storing, Freezing and Reheating instructions

To Store:

In Fridge - Store leftovers in an airtight container for up to 3 days in the refrigerator.

In Freezer - Place cooled cakes on a cookie sheet, freeze until fully frozen, then transfer to a zip lock bag or freezer safe container and freeze for 1-2 months.

To Reheat:

Toaster - Pop them directly in the toaster or toaster oven and toast until warmed through.

Microwave - Nook them for a few seconds, until warmed.

Skillet - Place them in a lightly greased pan, over low-medium heat and cook until warmed on both sides.

How to serve?

They are amazingly delicious on their own with a slab of softened, salted butter and a generous drizzle of maple syrup. Here are a few topping suggestions that will pair well with this breakfast recipe:

1. Toasted chopped pecans, almonds or hazelnuts
2. Chopped walnuts
3. Jam or Jelly
4. Chocolate chips or shaved chocolate
5. Honey
6. Berries like strawberries, blackberries, raspberries or blueberries
7. Sliced bananas
8. Peanut butter or almond butter

Frequently Asked Questions

More Pancake Recipes to try:

• Almond flour Pumpkin Pancakes
• Almond Butter Pancakes
• Banana Pancakes with Almond Flour
• Eggless Pancakes <--- Reader favorite

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