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a stack of oat flour pancakes.

Oat Flour Pancakes

Carolyn
Upgrade your morning with these oat flour pancakes! They're soft, fluffy, and delicious! They're easy to make and freezer-friendly.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 pancakes
Calories 246 kcal

Equipment

  • Large nonstick skillet

Ingredients
  

  • 1 ½ cups oat flour
  • 2 tablespoons brown sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup whole milk
  • ¼ cup vegetable oil
  • 1 large egg

Instructions
 

  • Heat a large nonstick skillet over medium heat. Add a teaspoon or two of vegetable oil.
  • In a large bowl, combine the oat flour, brown sugar, baking soda, baking powder, and kosher salt. Stir well.
  • Add the whole milk, vegetable oil, and egg to the dry ingredients. Mix until a batter forms.
  • Heat a large nonstick skillet over medium heat. Add a teaspoon or two of vegetable oil. Let the batter sit for 10 minutes while the pan heats up. Don't skip this step. Oat flour is very absorbent and it needs a few minutes to thicken up.
  • Carefully drop three scoopfuls of batter into the hot skillet. Let them cook until the bottoms are golden brown and the tops are bubbling, about 4 minutes.
  • Carefully flip the pancakes and cook for a few more minutes. Repeat with the remaining batter. Enjoy with maple syrup.

Nutrition

Calories: 246kcalCarbohydrates: 25gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 414mgPotassium: 173mgFiber: 2gSugar: 6gVitamin A: 89IUCalcium: 120mgIron: 1mg
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