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A plate of pancakes topped with sliced strawberries and blueberries, drizzled with syrup.
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Oat Flour Pancakes

Healthy oat flour pancakes are fluffy and full of flavor. Try them with yogurt and fruit for a satisfying meal any time of the day.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast and Brunch, Pancakes & Waffles
Cuisine: American
Diet: Gluten Free
Servings: 10 pancakes
Author: Rachel Gurk

Ingredients

  • 2 tablespoons unsalted butter (or oil)
  • 1 large egg
  • 1 ⅓ cup buttermilk
  • 1 ¼ cup oat flour (see note)
  • 2 tablespoons ground flax seed (optional)
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt

Instructions

  • Melt the butter, cool slightly, then whisk together the butter and the egg in a medium-large mixing bowl. Whisk in the buttermilk.
    2 tablespoons unsalted butter, 1 large egg, 1 ⅓ cup buttermilk
  • Add the oat flour, ground flax seed (if using), sugar, baking powder, and salt to the bowl. Whisk until smooth. Allow batter to rest for 5 minutes. It will be quite thick.
    1 ¼ cup oat flour, 2 tablespoons ground flax seed, 1 tablespoon sugar, 1 tablespoon baking powder
  • While the batter is resting, preheat an electric griddle to 375ºF or a large frying pan over medium-low heat. If you like, add butter or oil to fry the pancakes.
  • Pour about ¼ cup batter onto the preheated griddle/pan. Cook until the pancakes are golden brown on the first side; flip and cook 1 minute more, or until done.

Notes

  • Make oat flour: If you don’t have pre-ground oat flour, you can make your own. Add regular or quick cooking oats to a blender or food processor. Process the oats, stirring occasionally, until they become a fine flour, about 1 to 2 minutes. Approximately 1½ cups oats will yield 1¼ cups oat flour.
  • Larger pancakes: Use ½ cup of batter per pancake. You'll end up with 5 large pancakes.
  • Thinner pancakes: Add a couple of tablespoons of regular milk to thin the batter to the desired consistency.
  • Storage: Cool pancakes completely, preferably on a wire rack, before storing. Refrigerate leftover pancakes in a covered container for up to five days. They can be frozen for up to a month.

Nutrition

Serving: 1small pancake | Calories: 120kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 171mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 0.01mg | Calcium: 123mg | Iron: 1mg

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