Oat Flour Pancakes

These whole grain oat flour pancakes are the perfect fluffy pancakes on their own or with your favorite mix-ins!

Course Breakfast, Meal Prep

Cuisine American

Keyword oat flour, oat flour pancakes, oat flour recipes

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 104kcal

Author Kelli Shallal MPH RD

Ingredients

1 ½ cups oat flour
1 tablespoon ground flax
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon apple cider vinegar
1 cup almond milk
1 teaspoon vanilla extract
1 egg
1 tablespoon coconut sugar

Instructions

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.
Combine wet ingredients with dry ingredients.
Heat an oiled large non-stick skillet to medium-low. Using pancake/egg rings, or by hand, make pancakes with 2-3 tablespoon 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.

Video

Notes

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.

Nutrition