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This oat flour pancakes recipe is gluten-free, low in sugar and most importantly - tasty, making for a healthy breakfast everyone will enjoy.
Who doesn't love pancakes - from banana chocolate chip pancakes to blueberry pancakes to pumpkin chocolate chip pancakes to mango pancakes.
But have you had pancakes with oat flour instead of all-purpose flour? If you haven't, you're missing out. You get the extra healthy benefits of oats and they couldn't be easier to make.
Best thing is you don't actually have to buy oat flour. Just blend some old-fashioned oats in a food processor until a flour-like consistency.
So if you are looking for a healthy and easy weekend breakfast, these oat flour pancakes should be at the top of the list.
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Ingredient Notes
- Oats - you can make your own oat flour by blending some old-fashioned oats in a food processor or you can just buy some at the store.
- Baking powder and baking soda - the combination is important in giving that rise you like to see with your pancakes.
- Buttermilk - the acid reacts with the baking soda for that all important pancake rise. It also is a necessary liquid to thin out the batter.
Step-by-Step Photos
Making the oat flour by blending until the oats are very fine. Transfer to a bowl and add the remaining dry ingedients.
Mix in the wet ingredients. Heat a non-stick pan over medium heat with a little oil and pour ⅓ coup of batter.
Cook until you see some bubbles form and flip and cook for another 1-2 minutes.
FAQs
Not a problem. You can make your own. Just add 2 ½ cups old-fashioned oats to a food processor and blend until it turns into a flour-like consistency. It should yield 2 cups.
Not many people actually keep buttermilk on hand, but the real stuff makes a difference. However if you want to make your own version of it, mix 1 ¼ cups of milk with 1 tablespoon + 1 teaspoon of vinegar or lemon juice and let sit for 5 minutes. Don't expect it to be as thick and creamy however.
Yes, but you'll need to use 3 different ingredients. Replace the eggs with chia seed eggs. Use a non-dairy milk like almond milk instead of buttermilk. And replace the butter with vegetable oil.
Of course! Transfer the pancakes in a single layer onto a baking sheet lined with parchment. Place them in the freezer for two hours before transferring to a bag. To heat, place frozen pancakes in an oven or toaster oven until warmed.
Benefits of Oats
Oats are among the healthiest grains you can eat. They include a ton of benefits, including:
- Very nutritious and rich in antioxidants
- High in fiber which helps digestion
- Can lower cholesterol and improve blood sugar levels
Pro Tips/Recipe Notes
- Since there is no gluten, you can throw all of the ingredients in the blender and blend together if you prefer.
- DO NOT let the pancake batter sit out or the oats will soak up the liquid and thicken too much. Add more buttermilk if you do.
- Oat flour pancake batter is thinner than traditional pancake batter. However it shouldn't be runny. If it is too thin, add 1 tablespoon of oats at a time and blend until reaching desired consistency. If it's too thick, then add 1 tablespoon of buttermilk milk at a time and blend.
- Use an electric skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
- Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.
Other Breakfast Recipes
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Oat Flour Pancakes
Ingredients
- 2 cups oat flour
- 1 tablespoon light brown sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 ¼ cups buttermilk
- 2 large eggs
- 2 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- vegetable oil for cooking
Instructions
- In a large bowl, whisk together the oat flour, sugar, baking powder, baking soda and salt.
- Whisk in the buttermilk, eggs, butter and vanilla extract until just combined.
- Lightly grease a non-stick pan with oil over medium heat.
- Pour ⅓ cup of the batter onto the hot griddle. Cook until you see bubbles on top and the edges are firming up. Flip and cook for another 1-2 minutes until the pancakes are browned and cooked through.
- Serve warm with butter, fruit and maple syrup.
Notes
- Since there is no gluten, you can throw all of the ingredients in the blender and blend together if you prefer.
- DO NOT let the pancake batter sit out or the oats will soak up the liquid and thicken too much. Add more buttermilk if you do.
- Oat flour pancake batter is thinner than traditional pancake batter. However it shouldn't be runny. If it is too thin, add 1 tablespoon of oats at a time and blend until reaching desired consistency. If it's too thick, then add 1 tablespoon of buttermilk milk at a time and blend.
- Use an electric skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
- Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.
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