Oat Flour Pancakes
Tender and fluffy oat flour pancakes are made with, yep, just oat flour for a gorgeous naturally gluten-free breakfast option. A few other simple ingredients combine to make these delectable whole-grain pancakes that no one will be able to tell are gluten-free!
Servings: 10 pancakes
Calories: 106kcal
Ingredients
- 1 cup whole milk , plus a little more if needed
- 2 tablespoons unsalted butter , melted
- 1 egg
- 1 ¼ cups oat flour , 140 grams
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar or maple syrup
- ½ teaspoon fine sea salt
Instructions
- Whisk together the milk, butter, and egg in a large bowl. Stir in the oat flour, baking powder, sugar, and salt.
- Let the batter stand for 15 minutes.
- Heat a frying pan or griddle over medium heat. Give the batter a stir, and add a few tablespoons more of milk if it's very thick. Then add a little butter and let it melt in the pan.
- Drop the pancakes by ¼ cupfuls on the pan (for smaller pancakes use 2 tablespoons of batter per pancake). Cook until the pancakes form bubbles, about 4 minutes, then flip and continue to cook for another 4 minutes or so until fully cooked. You may need to adjust the heat depending on your stove and what kind of pan you're using.
- Serve immediately or keep the pancakes warm in a 200℉ oven.
Notes
- Oat flour substitute - To make sorghum flour pancakes, substitute an equal amount of sorghum flour (140 grams) for the oat flour for similar results.
- Sub buttermilk - A lot of pancake recipes call for buttermilk, which can add a more more fluffiness. You can swap ½ cup of buttermilk for the milk if you like.
- Make refined sugar-free - I love to make these pancakes with maple syrup in the batter rather than granulated sugar. Or, try coconut sugar. Or, leave the sugar out altogether and add fruit or more maple syrup on top. You do you!
- Throw in some spices – Add a bit of cinnamon, ginger, nutmeg, cardamom, or a combination if you want warmly spiced pancakes.
- Make dairy-free - Subsitute your favorite non-dairy butter and milk for the butter and milk.
- Rest the batter - Pancake batter in general benefits from a rest before cooking the cakes, and when you're working with gluten-free flour you'll also benefit from letting the flour hydrate. Make sure to let the batter sit for at least 10 minutes before using.
- Heat the pan enough - Set the pan over medium heat, let heat for a few minutes, then flick a few drops of water on the surface. If they sizzle and disburse, the pan is ready for the pancake batter. If the pan isn't hot enough the pancakes will cook unevenly.
- Grease the pan well - Don't skimp on greasing the pan! This will help the pancakes to flip easily.
Nutrition
Calories: 106kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 217mg | Potassium: 101mg | Fiber: 2g | Sugar: 2g | Vitamin A: 133IU | Calcium: 89mg | Iron: 1mg