Oat Flour Pancakes
These fluffy, golden brown oat flour pancakes are a heartier, gluten-free alternative to traditional pancakes, perfect for breakfast or brunch gatherings.
Ingredients
Dry Ingredients
- 1 cup oat flour Finely ground for best texture.
- 2 teaspoons baking powder For lightness and fluffiness.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup oat milk Keeps the recipe dairy-free.
- 2 tablespoons maple syrup Provides natural sweetness.
- 1 teaspoon vanilla extract For warm, aromatic flavor.
Instructions
Preparation
- In a large mixing bowl, whisk together the oat flour, baking powder, and salt until evenly distributed.
- In a separate bowl, whisk the oat milk, maple syrup, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. The batter should be thick but pourable. If it's too thick, add 1–2 tablespoons of oat milk.
- Let the batter rest for 5 minutes to allow the oat flour to hydrate.
Cooking
- Preheat a nonstick skillet over medium heat and lightly grease if needed.
- Pour about ¼ cup of batter per pancake into the skillet. Cook for 2–3 minutes until edges look set and small bubbles appear.
- Carefully flip the pancakes and cook for another 1–2 minutes until golden brown.
Serving
- Serve your pancakes warm with additional maple syrup, berries, banana slices, or nut butter.
Notes
Ensure oat flour is finely ground for best texture. Avoid over-whisking the batter. Cooking in batches will keep pancakes warm.