Oat Flour Pancakes are naturally gluten-free and turn out just as fluffy as the traditional version! You can make them in just minutes for an easy weekend brunch.
Why You’ll Love Them
These Oat Flour Pancakes taste just as delicious as the kind made with all-purpose flour, but this version is naturally gluten-free when you use certified gluten free oats or oat flour.
Did you know you can make homemade oat flour, too? It takes just about 60 seconds to blend rolled oats in your blender, if you don’t have store-bought oat flour on hand.
Oatmeal is affordable and accessible, making this one of my favorite gluten-free flour options.
P.S. If you have a different gluten-free flour on hand, try my Almond Flour Pancakes or Coconut Flour Pancakes, instead.
How to Make Oat Flour Pancakes
This is an easy one-bowl recipe! Simply whisk together the ingredients, until the batter looks smooth.
When working with oat flour, it’s important to know that the batter will thicken up as it rests in the bowl. So, the batter may look very runny for the first pancake, but it will be thicker by the time you’re ready to cook the last pancake.
I don’t mind working with the thicker batter for the last couple of pancakes, but you can add a teaspoon of water to the batter if it becomes difficult to work as you go.
Cook the batter in a greased skillet over medium-low heat, flipping the pancakes when you see bubbles starting to form in the center. It should take 2-3 minutes on each side, once the skillet is hot.
Pro Tip: Add a splash of water to the pan to test the heat level. When the water instantly sizzles as soon as it hits the pan, it’s time to start cooking your pancakes.
This recipe makes roughly 5 to 6 pancakes, which feeds 2 adults in my home, so feel free to double or triple this recipe as needed!
Making Baked Pancakes
If you prefer not to stand in the kitchen flipping individual pancakes, try baking them instead! Preheat your oven to 350ºF and line a large baking sheet with parchment paper.
Let the batter rest 10 minutes after mixing it together, so it’s not too runny, then use a 1/4 cup to scoop the batter onto the prepared pan. Bake at 350ºF for 10 to 12 minutes.
I don’t flip the pancakes when I bake them, but keep in mind that they will not look like a traditional pancake. They don’t get golden on both sides, but they do still taste delicious!
This method is great when you want to cook the whole batch of pancakes all at once. However you cook them, I hope this recipe is a hit!
Need to try a different ingredient? Here’s my best guess with how other substitutes may work.
Oat Flour. If you want to use a different flour, check out my other pancake recipes first! I may already have a tested option for you.
Eggs. I’ve succesfully used Bob’s Red Mill egg substitute powder as a swap for the egg in this recipe, if you need a vegan version. I’ve also made Vegan Oat Flour Pancakes using aquafaba (chickpea liquid!), if you want to try that.
Olive oil. I use olive oil in this recipe to keep the batter consistency runny enough that you can pour it into the pan. You can use coconut oil or melted butter instead, but it may cause the batter to thicken up if you use eggs or maple syrup that are cold from the fridge. Any other mild-flavored oil will work here, too.
Maple syrup. This adds a little sweetness and helps keep the batter the proper consistency, so if you want a sugar-free pancake you can try using a sugar-free syrup, or an additional tablespoon of oil and water to get a similar consistency.
Oat Flour Pancakes
These oat flour pancakes are naturally gluten-free and turn out so fluffy! They are the perfect addition to your weekend brunch, using whole grain oat flour.
- 3/4 cup oat flour (99 grams)
- 1 large egg (47 grams)
- 2 tablespoons olive oil (22 grams; or melted butter or coconut oil*)
- 2 tablespoons maple syrup (40 grams)
- 5 tablespoons water (74 grams)
- 1 teaspoon baking powder (3 grams)
- 1/2 teaspoon vanilla extract (3 grams)
- 1/4 teaspoon salt (2 grams)
In a large bowl, add the oat flour, egg, oil, maple syrup, water, baking powder, vanilla, and salt. Use a whisk to mix it together smoothly, and let the batter rest while you prepare the skillet.
Grease a skillet over medium-low heat on the stove. I find that this is a good starting point for cooking pancakes, but you may want to turn it down to low as you cook the next few pancakes, so they won’t burn. When water sizzles when you splash a drop on the skillet, it’s time to cook the first pancake. Use a 1/4 cup to scoop the batter into the center of the greased skillet.
When bubbles form in the center of the pancake, it should be easy to slide a spatula under the pancake and flip it over. Each side will need to cook for roughly 2 to 3 minutes. Repeat with the remaining batter until you’ve made 5 to 6 small pancakes. (Feel free to double this recipe if you need to serve more than 2 people.)
Serve warm, with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
I’ve tested this recipe with Bob’s Red Mill egg substitute powder instead of a real egg, and the results were not bad! I did find that they are a little more fragile this way, and I needed to use 1 extra tablespoon of water in this case.
*I use olive oil in this recipe because it doesn’t solidify when chilled. If you use melted butter or coconut oil instead, the batter may turn out to be a little thicker if your eggs or maple syrup are cold from the fridge, so just keep that in mind.
See tips in the full post for baking pancakes instead!
Calories: 400kcal | Carbohydrates: 44g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 341mg | Potassium: 450mg | Fiber: 3g | Sugar: 13g | Vitamin A: 135IU | Calcium: 149mg | Iron: 3mg
If you try these Oat Flour Pancakes, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too!
Reader Feedback: Do you have any other recipe requests using oat flour?
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