Oat Flour Pancakes
Fluffy wheat-free pancakes made from oat flour and pantry staples.
Servings: 8 pancakes
Calories: 133kcal
Ingredients
- 3 cups oat flour 345 grams
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 Tablespoons sugar
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon vinegar
Instructions
- Heat a frying pan to medium heat.
- Place the dry ingredients in a large mixing bowl; oat flour, baking soda, sugar and salt. Use a fork or whisk to combine them.
- In a second mixing bowl beat the wet ingredients (milk, eggs, vinegar and vanilla extract) with an electric beater until thick and foamy.
- Add the wet ingredients to the dry ingredients, combine with a spatula or wooden spoon until you have a smooth pancake batter.
- Grease the pan, and place scoops of the pancake batter onto the heated pan. (I use a ¼ cup scoop, 60 ml).
- Cook for a few minutes, you will probably see a couple of bubbles forming and popping on the surface of the pancake.
- Flip and cook on the other side for 2-3 minutes.
- Enjoy.
Video
Notes
- Don't be tempted to cook these pancakes over a high heat, they cook much better when the heat is not too high.
- Oat flour: If you only have traditional rolled oats it is easy to make homemade oat flour but blitzing them in your food processor.
- Baking soda: I find you get the fluffiest pancakes when you use baking soda, but if you only have baking powder that's ok you will need to use three teaspoons.
- Salt: A pinch of salt enhances the flavour in the pancakes.
- Sugar: Any granulated sugar will work. I often use other sweeteners in my pancakes but in this recipe the sugar contributes to the fluffy texture of the final pancake. You can substitute for honey or maple syrup if you would prefer but the pancakes may not be as fluffy.
- Milk: I used cows milk but this recipe will work with your favourite dairy-free milk including; almond milk and oat milk.
- Vanilla extract: I use vanilla to flavor these pancakes, you could use cinnamon instead if you prefer.
- Eggs: This recipe has not been designed to be egg free. I have pancakes without eggs on my website that might be more suitable.
- Vinegar: The vinegar is in the recipe to activate the baking soda. You can use any vinegar that you have on hand, I used apple cider vinegar. You can also use lemon juice.
Nutrition
Serving: 1pancake | Calories: 133kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 154mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 207IU | Calcium: 42mg | Iron: 0.1mg