Oat Flour Pancakes
If you're a pancake lover, you're going to love these easy oat flour pancakes that are just like regular pancakes but healthier.
Servings 8 panackes
Calories 158kcal
Ingredients
- 2 large eggs
- 2 tbsp maple syrup
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 ⅓ cup almond milk
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 2 cups oat flour see tips
- 1 tbsp butter for cooking
Optional toppings:
- fresh or frozen berries
- banana slices
- maple syrup
- butter
- chocolate chips
- apple slices
- ground cinnamon
- cacao powder
- yogurt OR whipped cream
- nuts
- shredded coconut
Instructions
- Add all the ingredients except oat flour and butter into a blender or hand mix jar. Blend until combined.
- Add the oat flour and mix until you get a smooth consistency. Note: The batter should be thick but pourable for your pancakes to lift. If needed, add an extra tablespoon of flour.
- Heat a non-stick skillet over medium to low heat, and grease it with butter. Then, drop a few tbsps of your batter to make your pancakes.
- Use a flat spatula once the sides are set to flip them over. Then, cook them on the other side for one more minute and remove them from the skillet.
- Serve warm with your favorite toppings.
Notes
Tips
● You can make your oat flour in seconds by blending instant oats or rolled oats until a coarse consistency.
● Use this recipe to meal-prep for the week. You can store these pancakes in the fridge, in a sealed bag, for up to four days.
● These pancakes are freezer-friendly. Keep them in a sealed bag for up to two months.
● If desired, you can have some add-ons to the pancake batter, such as chocolate chips, blueberry, or shredded coconut. Recipe Notes - If you use rolled oats homemade flour, let it sit for 15 minutes. This time will allow the oats to hydrate and achieve and smoother texture. Then, pulse to blend one more time.
- If you use store-bought oat flour or instant oats homemade flour, you don’t need to wait for those 15 minutes.
● You can make your oat flour in seconds by blending instant oats or rolled oats until a coarse consistency.
● Use this recipe to meal-prep for the week. You can store these pancakes in the fridge, in a sealed bag, for up to four days.
● These pancakes are freezer-friendly. Keep them in a sealed bag for up to two months.
● If desired, you can have some add-ons to the pancake batter, such as chocolate chips, blueberry, or shredded coconut. Recipe Notes - If you use rolled oats homemade flour, let it sit for 15 minutes. This time will allow the oats to hydrate and achieve and smoother texture. Then, pulse to blend one more time.
- If you use store-bought oat flour or instant oats homemade flour, you don’t need to wait for those 15 minutes.
Nutrition
Serving: 1g | Calories: 158kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 251mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin C: 0.01mg | Calcium: 133mg | Iron: 1mg | Net Carbohydrates: 22g