These whole grain oat flour pancakes are the perfect fluffy pancakes on their own or with your favorite mix-ins!
Good morning friends, happy Thursday!
I’m so excited to share this recipe with you today for two reasons. First, because this is my most requested oat flour recipe ever. I feel like weekly people send me emails or DMs asking me for a pancake recipe made from oat flour. I do have one, but it’s a sweet potato pancake recipe, which isn’t for everyone. I also have an oat flour waffle recipe, but pancakes are not waffles and visa versa. We just can’t pretend that they are.
Second, because KJ and I devoured these all freaking week, and now I need to make more! These pancakes are so so so so good and so good for you. Made with just whole grain oat flour, it’s like having a bowl of oats in pancake form!
And in case you were wondering, yes, they do hold up nicely as a base for add-ins like blueberries and chocolate chips. I had to test it because sometimes healthy pancakes will fall apart when you start adding things to them, but these did their job nicely retaining fluffiness while holding all the 15 million blueberries I threw in them.
I also tested chocolate chips, but those were literally gone before I could photograph them. That’s boys for you. I can not believe that come May we’re going to have ANOTHER boy. I just keep flash forwarding to the teen years, wondering how the heck I’m going to feed two teenage boys? I’m definitely going to need a bigger pantry to fit snacks and Mama’s
Alright, back to these delicious, wonderful pancakes.
How to Make Oat Flour Pancakes
The first thing you need is to make your oat flour. Please do not buy it! It’s so much cheaper to make and so easy. I have a full 2-minute tutorial here.
Once you have your oat flour, then you’ll mix it with the dry ingredients. In a separate bowl, mix the wet ingredients, then add them to the dry ingredients. Mix until smooth. Oat flour can get kind of clumpy if you store it, so you may need a whisk. Also, it tends to stick to the bottom of the bowl, so make sure you really mix up well with a spatula as well!
Now, just let the batter sit for about 5 minutes. I do this in almost all my oat flour recipes because it allows the really absorbent oats some time to absorb some of the liquid before the cooking process begins. During this time, you can set your skillet to medium-low and add oil.
I like to use pancake/egg rings, but that’s because I’m a food blogger and need perfectly round pancakes for photos. You can just freehand yours! Use about 2-3 tablespoons of batter per pancake, let it cook until golden brown on the face down the side and slightly bubbly on the top, then flip. One batch of the recipe below should make 9 ish small palm-sized pancakes. (Calories are listed PER pancake.)
What I love about this recipe is 9 times out of 10, I have all the ingredients for it in my cabinet, so I can whip up pancakes any time, which is always a win!
Oat Flour Pancakes
- In a large bowl, combine oat flour, ground flax, cinnamon, baking powder, and coconut sugar.
- In a medium bowl, combine almond milk, apple cider vinegar, vanilla extract, and egg.
- Heat an oiled large non-stick skillet to medium-low. Using pancake/egg rings, or by hand, make pancakes with 2-3 tbsp of batter each. Flip after 1-2 minutes, or when pancakes are golden brown on the side down and slightly bubbly on the top uncooked side. Let cook another 1-2 minutes on the other side. Repeat with the remaining pancake batter.
- For best results, let cool 5-10 minutes before serving.