Oat Flour Pancakes are a delightful breakfast option that blends wholesome ingredients with fluffy goodness. Perfect for a cozy morning, the pancakes offer a nutritious twist on a classic favorite, ensuring everyone starts their day with a smile.
If you have dietary needs or preferences, oat flour can be substituted with almond or coconut flour for a gluten-free option, though you may need to adjust the liquid ingredients slightly. Always ensure the baking powder is fresh for the best rise, and feel free to switch up the sugar with alternatives like honey or agave if that’s your thing. For those with egg allergies, a flax egg could work as a substitute, adding a unique flavor to the pancakes.
Pancakes, Waffles & Crepes
Oat Flour Pancakes Recipe
Ingredients
- 1 1/2 cups oat flour
- 1/2 cup white flour
- 1/2-1 cup rolled oats
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup canola oil
Instructions
- In a large bowl, mix 1 1/2 cups oat flour, 1/2 cup white flour, 1/4 cup rolled oats, 1 1/4 teaspoons baking powder, 3/4 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons sugar together until well combined.
- In a four-cup Pyrex measuring cup, place 2 large eggs, 2 cups buttermilk, and 1/4 cup canola oil, then blend them well using a fork or whisk.
- Pour the liquid mixture into the dry mixture and gently whisk just until blended—be careful not to overmix, as that can lead to tough pancakes.
- Heat a griddle over medium heat and spray it with non-stick cooking spray to prevent sticking.
- Pour 3/4 cup of the pancake mix onto the griddle for each pancake. Cook on medium heat for 1-3 minutes, or until bubbles form on the top.
- Flip the pancakes and cook the other side for about one minute, or until golden brown.
- Top your pancakes with your favorite toppings like maple syrup, fresh fruit, or even a sprinkle of nuts. Enjoy your delicious creation.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 2 of 3: