Oat Flour Pancakes or Oatcakes as we like to call them around here, are definitely one of my children’s favorite things for breakfast. I generally like to incorporate oats into their breakfast a couple times a week and oatcakes stay in the rotation. Some of the other recipes with oats they enjoy are Homemade Granola and Gluten Free Blueberry Muffins.
How To Make Oat Flour Pancakes
The first thing you are going to need to make oat flour pancakes is Oat Flour. Nowadays, oat flour is pretty easy to find in many grocery stores and online. You can order some here. Of course, I like to make my own. You can too and it’s super easy. Check out my post and video on How to Make Oat Flour at home. All you need is a blender. You could also try making oat flour in the food process, but I find that it doesn’t turn into nearly as fine of a flour.
Once you have your oat flour, this recipe comes together pretty quickly. Simply mix your dry ingredients together and then incorporate the wet. You will want to allow your batter to sit for about 10 minutes to thicken up. You can even make this the night before and allow it to rest in the fridge overnight. I often do this and it makes getting breakfast on the table even faster!
For the dry ingredients, it’s just Oat Flour, Sugar, baking powder and salt. For the wet ingredients, it’s milk, eggs, oil and vanilla. The vanilla is optional and you can feel free to throw some cinnamon into your dry mix.
You can also add a mashed banana, pureed squash, blueberries or even chocolate chips for different flavors and variety. Top with butter and maple syrup or serve with fruit or some cheesy scrambled eggs and enjoy!
Oat Flour Pancakes
Gluten Free pancakes that are hearty and delicious
- 2 cups oat flour
- 1 TBSP sugar
- 1 TBSP baking powder
- 1/4 tsp salt
- 1 1/4 cup milk
- 2 TBSP oil I use coconut oil
- 2 eggs
- 1/2 tsp vanilla optional
If making your own oat flour, add your oats to the blender and blend until you have a fine powder.
In a larger bowl, add all of your dry ingredients and whisk until well incorportated.
In a separate mixing bowl or large measuring cup, add all of your wet ingredients and whisk unil combined.
Pour your wet ingredients in with your dry and mix well. Allow to sit for 10 minutes to thicken a bit as you heat your skillet.
Drop 1/4-1/3 cup scoops per cake and cook for about 2 minutes per side.
Serve with butter and maple syrup and enjoy!