These oat flour pancakes are a healthy a breakfast that needs just 5 ingredients to make. Ready in less than 5 minutes, a secret trick ensures they are super thick and fluffy every single time.
Over the past few months, I’ve stopped using wheat based flours consistently.
Sure, I still use white flour for a chocolate cake or wholewheat flour for breakfast muffins, but when I can, I try to use oat flour.
As the name suggests, oat flour is made up of rolled oats (or quick oats) that is blended down into a flour-like consistency. It’s a healthier alternative to white flour, providing extra fiber, protein, and satiety. I enjoy using oat flour for cookies and for muffins, but recently, I’ve been obsessed with oat flour pancakes.
Why this recipe works
- 5 Ingredients. Just oat flour, baking soda, eggs, yogurt, and maple syrup.
- Wheat free. No white flour, wheat flour, or anything else derived from wheat.
- No banana. Most oat-based pancake recipes call for banana (like oatmeal pancakes) but not these ones!
- Thick and fluffy. A secret trick guarantees the pancakes tick all the texture boxes.
What I love about this pancake recipe is just how quick and easy they are to make. They take less than five minutes to make and there is no resting time needed!
Ingredients needed
As mentioned earlier, this recipe calls for 5 simple ingredients that you’d already have in your pantry. Here is what you’ll need:
- Oat flour- Ground up rolled or quick oats. Don’t waste your money buying store bought varieties, but easily make your own.
- Baking soda- Gives the pancakes some rise and extra fluffiness.
- Eggs- room temperature eggs.
- Yogurt- either plain yogurt or Greek yogurt can be used. This is the secret ingredient to make the pancakes super moist.
- Maple syrup- Adds some natural sweetness. You can also use agave nectar or honey.
How to make oat flour pancakes
Start by whisking the dry ingredients together, then the wet ingredients. Combine the two until a thick batter remains.
Next, add oil to a non-stick pan and, once hot, add spoonfuls of the pancake batter and cook for 2-3 minutes, flipping halfway through. Repeat the process until all the pancake batter is used up.
Tips to make the best recipe
- Cover the pan when frying the pancakes. This yields extra thick and fluffy pancakes, as the heat is packed into a confined space.
- These pancakes are not overly sweet and rely on the toppings/syrup for sweetness. If you prefer extra sweet pancakes, add a tablespoon of two of sugar.
- If your pancake batter is too thin, add some extra oat flour.
Dietary and flavor variations
The beauty of these pancakes is just how easy they are to customize to your preferences or diet! Here is what we’ve tested:
- Keep them gluten free. Ensure the oat flour you use is certified gluten free. If don’t make my own, I like using Bob’s Red Mill.
- Make them vegan. Replace the eggs with one of these egg substitutes.
- Replace the yogurt. Sour cream, plant based yogurt, and blended cottage cheese work.
- Cut the sugar. Swap out the maple syrup for sugar free maple syrup or sugar free honey.
- Add mix-ins. Fold through fresh or frozen fruit, chopped nuts, or even some chocolate chips.
Storage instructions
- To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place pancakes in a ziplock bag (either all together or in single serving portions) and store in the freezer for up to 6 months.
- Reheating: Use either a non-stick pan or a preheated oven. Avoid microwaving them, as they will become soggy.
More healthy pancake recipes to try
Frequently Asked Questions
If a recipe calls for oat flour, you can be confident to replace it with all purpose flour. The only exception would be no bake recipes (oat flour can be consumed in an uncooked state). You would need to heat treat the flour prior to using it.
Oatmeal flour pancakes are a much healthier option than traditional pancakes. They contain tons more fiber and protein than pancakes made with standard flour.
Unless you add banana to the batter, oat pancake should be light, fluffy, and soft in the middle.
Yes, easily use this pancake batter and make it into waffles instead.
- 3/4 cup oat flour
- 1 teaspoon baking soda
- 2 large eggs
- 1/4 cup + 1 tablespoon yogurt plain or Greek yogurt
- 2 tablespoon maple syrup can use honey or agave nectar
-
In a small bowl, mix together your oat flour with baking soda and set aside. In a separate bowl, whisk together your eggs, yogurt, and maple syrup, until smooth. Combine your wet and dry ingredients and mix well.
-
Grease a non-stick pan and heat it up on medium heat. Once hot, add spoonfuls of the batter and cover the pan. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further minute. Remove the cooked pancakes from the heat.
-
Repeat this process until all your pancake batter has been used up.
TO FREEZE: Place pancakes in a ziplock bag (either all together or in single serving portions) and store them in the freezer for up to 6 months.
TO REHEAT: Use either a non-stick pan or a preheated oven. Avoid microwaving them, as they will become soggy.
Serving: 1pancake | Calories: 82kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Sodium: 161mg | Potassium: 85mg | Fiber: 1g | Vitamin A: 77IU | Vitamin C: 0.05mg | Calcium: 30mg | Iron: 1mg | NET CARBS: 10g
More Stories
Care and Maintenance of Baking Equipment
Best Decisions In Getting Custom Shopping Bags
The Journey of Goldy the Sunflower Oil