Healthy Oat Flour Pancakes
These gluten-free pancakes are made only with whole grain oats for a hearty and delicious breakfast.
Servings 2 (3- 4 inch pancakes)
- 1 ½ cups old fashioned oats (ground into flour)
- 1 egg
- 1 cup milk
- ½ tsp baking powder
- ¼ tsp ground cinnamon or more
- splash vanilla extract
- butter for cooking the pancakes
Stir the ground oats with the milk. Let sit 10 minutes to let the mixture thicken.
Stir in the remaining ingredients.
Heat a griddle or large skillet over medium, until small drops of water sizzle and evaporate within a few seconds. Swirl butter until it melts but doesn't brown.
Drop two tablespoons of pancake batter onto the griddle. Cook pancakes - 3 at a time- in the hot pan until small bubbles form on the top. Flip once. The pancakes should be golden brown. Serve with butter, whipped cream and fruit or maple syrup. Enjoy!
NOTE: These are oat pancakes and will not be like your typical fluffy, white (refined) flour pancakes.
Tips for the best oat flour pancakes:
- Don't grind the oat flour too much. When making your own oat flour, it's easy to make the flour too fine or to take it so far that it starts to get gummy. You'll only need to blend the oats for a few seconds to get a light, flour-like texture.
- Let the oats soak in the milk for at least 10 minutes. This simple step will produce more fluffy pancakes.
- Use buttermilk if you have it. Buttermilk adds extra flavor and tenderness to the pancakes. But if you don't have buttermilk, you can use regular milk or your favorite non-dairy milk.
Calories: 313kcal | Carbohydrates: 48g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 88mg | Potassium: 528mg | Fiber: 6g | Sugar: 7g | Vitamin A: 350IU | Calcium: 235mg | Iron: 3mg