Fluffy Oat Flour Pancakes
Fluffy and delicious oat flour pancakes are the perfect healthy choice for a hearty, nutritious breakfast. You can make easy freezer pancakes with this recipe!
Servings 24 5-inch pancakes
Calories 187kcal
Ingredients
- 1 ¾ cups oat flour
- 1 tablespoon coconut sugar or white sugar
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- 1 cup milk
- 2 tablespoon coconut oil or butter
- ¾ teaspoon vanilla extract
- 1 teaspoon cinnamon optional
Instructions
- Preheat griddle to medium heat. Once heated, turn down to medium low.
- Add two eggs to a large bowl and whisk until beaten well. Add in oatmeal flour, remaining dry and wet ingredients. Batter will appear slightly lumpy which is OK. If batter appears too thin, allow to sit for 3 minutes to thicken. If the batter is too thick, thin with a little milk.1 ¾ cups oat flour, 1 tablespoon coconut sugar, 1 tablespoon baking powder, ¼ teaspoon sea salt, 2 large eggs, 1 cup milk, 2 tablespoon coconut oil, ¾ teaspoon vanilla extract
- Spray griddle with coconut oil spray. Spoon ¼ cup batter onto heated griddle making pancakes that are about 5 inches wide.
- Cook pancake until you see bubbles and the sides appear to set. Flip and cook for one more minute.
Notes
- Make the pancakes soon after you make the batter. Leaving the batter for too long or in the fridge overnight will cause the oats to soak up the liquid.
- If the batter appears too thick, add in more liquid. If it is too thin, allow it to sit for a few minutes before cooking.
- Allow the griddle to heat to medium heat, then turn down to medium low for best cooking results.
- Add 2 tablespoon coconut oil to the batter to make waffles.
- If your pancakes are not fluffy, try adding in 2 teaspoon apple cider vinegar or 1 teaspoon baking soda for fluffier pancakes.
- You can easily double or triple the batch to make a huge stack of pancakes to freeze for later use.
- Topping ideas: Top with maple syrup, butter, and confectioner's sugar for a traditional topping, or opt for blueberries, apple, strawberries, Greek yogurt, honey, chocolate chips, peanut butter, or even frozen fruit!
- Freezer Instructions: Allow pancakes to completely cool, then place on a cookie sheet lined with parchment paper. Freeze until fully frozen, then store in a freezer bag or a freezer-safe container.
- Make-Ahead Instructions: This recipe may be made ahead, and pancakes can be stored in the refrigerator for 3-5 days or frozen.
- Reheating: Reheat using a toaster or toaster oven. You may reheat them in the microwave, but they may become less crispy on the edges.
Nutrition
Serving: 3pancakes | Calories: 187kcal | Carbohydrates: 16.1g | Protein: 5g | Fat: 11.9g
