Oat Flour Pancakes

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Soft, fluffy oat flour pancakes made in one bowl with a quick 15-minute rest for the perfect thick batter. Lightly sweet with a tender crumb that holds up to maple syrup, they taste just like a regular pancake, no gluten-free trade-offs needed.

Prep Time20

Cook Time5

Total Time25

Course: Baking

Cuisine: American

Keyword: oat flour pancakes

Servings: servings

Author: Julia Elizabeth

Ingredients

1 cup milk
2 eggs
1 tsp vanilla extract
1¾ oat flour
2 tsp baking powder
½ tsp salt
2 tbsp melted butter

US Customary - Metric

Instructions

In a bowl, whisk together your milk, eggs, and vanilla until combined, then add in oat flour, baking powder, and salt and mix that in as well. You don’t have to be worried about overmixing here, which is why we cut out the extra step of using another bowl!
Once mostly mixed, add in your melted butter and give everything a final mix.
Cover your bowl and set aside for 15 minutes to allow it to rest. This will help the oat flour to absorb some of the moisture, creating a thicker and softer pancake.
Once rested, preheat a pan on medium-low heat and oil it with some butter or neutral oil.
To your hot pan, add your desired amount of pancake batter. You can add any fillings you like at this point, such as chocolate chips or blueberries. Cook until golden brown on the bottom and bubbling on the top.
Flip and allow it to cook more until both sides are golden brown.
Remove from the pan and allow the pancakes to cool on a wire rack while you repeat this process until all the pancake batter is used up.

Notes

The 15-minute rest is essential. Don't skip it, or the pancakes will turn out thin and dense.
Use certified gluten-free oat flour to keep this recipe fully gluten-free.
Store in the fridge up to 7 days or freeze up to 3 months.

Nutrition