Oat Flour Pancakes
Crispy on the outside and airy on the inside, these Oat Flour Pancakes are easy to make with simple ingredients guaranteed to be in your pantry. They’re so incredibly fluffy, you won’t even believe they’re gluten-free.
Servings: 4 servings
Calories: 99kcal
Ingredients
Muffins
- 2 large eggs
- 1 cup milk
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- 2 cups oat flour (or 2 ¼ rolled or quick oats)
- 1 tablespoon baking powder
- 1 pinch salt
- 2 tablespoon melted butter plus additional for cooking
Instructions
- If you do not have oat flour, start by making oat flour. Place 2 ¼ to 2 ½ cups of rolled or quick oats in a food processor or high-powered blender. Pulse for 30 seconds or until the oats resemble flour.
- Whisk together eggs, milk, maple syrup, and vanilla in a large bowl. Add the flour, baking powder, and salt, then stir until just combined. Set aside for a few minutes to allow the oats to absorb the wet ingredients.
- Meanwhile, melt the butter in a large frying pan or skillet. Slowly pour the butter into the batter while mixing.
- Return the pan to medium heat. Melt a teaspoon of butter and spoon the pancake batter into the pan to make the desired size of pancakes. Cook for 2 to 3 minutes, or until the edges begin to crisp and bubbles form in the batter. Flip and cook another 1 to 2 minutes until golden brown. Transfer to a plate and set near the stove to keep the pancakes warm. Repeat with remaining batter.
- Serve the pancakes immediately with your preferred pancake toppings. We like either yogurt or butter with a drizzle of maple syrup.
Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 111mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Calcium: 78mg | Iron: 1mg