Soft and fluffy lemon oat flour pancakes make the perfect healthy start to any day! They're made with wholesome ingredients, naturally gluten free, and can be whipped up in under half an hour.
If you're a pancake lover and been on the hunt for a healthier fluffy pancakes, let me introduce you to these easy oat flour pancakes. They're tender in the middle and have a perfectly golden brown outside just like traditional homemade pancakes. Best of all, the pancake batter can be made quickly in a food processor.
Oatmeal pancakes are a great healthy breakfast idea to make in the morning or for a special occasion. This recipe uses a combination of wholesome ingredients to make the pancake batter like oat four, greek yogurt, almond milk and eggs. The batter is naturally sweetened with honey too. The pancakes are nutrient dense while also being absolutely delicious!
You will also love these recipes:
- Soft & Fluffy Paleo Almond Flour Coffee Cake
- Gluten free Everything Bagels
- Banana Whole30 Chia Pudding
- Fluffy texture
- Made in under 30 minutes
- Zesty lemon flavor
- Naturally gluten free
Ingredients and substitutions
- Oat flour - The flour base in this recipe. You can make your own oat flour at home with quick oats or use store bought for a more smooth pancake batter.
- Almond milk - Used to thin out the batter. Any type of milk like oat milk will work, just make sure it's plan and unsweetened.
- Honey - Used to sweeten the pancakes. Maple syrup or agave nectar are also great substitutes.
- Greek yogurt - This helps to provide some bulk to the batter and adds some protein to the pancakes! I used 0% fat. Any type of plain and unsweetened yogurt will work.
- Eggs - You will need 2 per batch of pancakes. The eggs help the pancakes rise and become fluffy and provide structure to the batter. I have not tried this recipe with a flax egg or chia egg but this is what I would recommend to make these vegan.
- Lemon - Both the juice and zest are used in this oat flour pancakes recipe. Fresh lemon juice is best but you can get by with the store-bought lemon juice if needed.
Can I make my own oat flour?
Yes! Making your own oat flour is super simple. Just place rolled oats in a high speed blender and blend them up to a fine powder with a flour-like consistency.
Oat flour has become my new favorite flour to use in gluten free baking because it's the closest flour I have found to all purpose flour. Making your own
How to make lemon oat flour pancakes
These healthy pancakes are very easy to make. You can make the batter in a large mixing bowl or in a blender. You will also need a griddle or a large skillet to cook the pancakes and a separate bowl to make the honey butter..
Step 1 : Mix together the wet ingredients
First, add together the eggs, almond milk, greek yogurt honey, vanilla extract, and lemon juice. Mix well with a whisk or in your blender until the eggs are broken up and the yogurt is smooth in consistency.
Step 2 : Fold in the dry ingredients
Next add the oat flour, lemon zest, baking powder to the batter and gently fold in until no flour clumps remain. Keep mixing until the batter thickens up and begins to look more like traditional pancakes batter.
Step 3 : Make the oat pancakes
Heat a skillet or griddle over medium heat with some melted butter or coconut oil. Use a measuring cup to spoon about 1 cup of the batter onto the skillet for large pancakes. If wanting to make silver dollar pancakes, use a ½ cup measuring cup.
Allow the batter to cook on the griddle for 2 - 3 minutes until you stat to see bubbles in the center of the pancake. Slide a spatula under the pancake and flip it over to cook the other side for another 1 -2 minutes.
Step 4 : Prepare the honey butter
While the pancakes are cooking, you can go ahead and make the honey butter. In a small bowl, add the room temperature butter with the honey and mix well with a spoon. You want your butter to be very soft but not melted. Stir well to incorporate at the honey and set aside until you're ready to serve the pancakes.
How to serve
Serve these oatmeal flour pancakes while still warm with the honey butter and your favorite toppings, I like to use slices of fresh fruit, extra honey or drizzle of maple syrup, and some dollops of greek yogurt on top too which is a great way to add more protein to the pancakes.
Can I Make These Plain Pancakes?
You can make these gluten free pancakes plain as well if you're not a lemon fan. Simply swap the lemon juice with apple cider vinegar (you won't taste it) and prepare the batter as directed. You can even add chocolate chips or blueberries to the batter.
How to store
To store the batter, pour it into an airtight container and keep in the fridge for up to 3 days. When ready to use, add a splash of almond milk to help thin the batter our again and heat on the skillet or griddle as directed.
To store cooked pancakes, place them in an airtight container without any toppings on top. Heat them up in the microwave in 10 second intervals until warm when ready to enjoy.
For more tasty breakfast ideas, check out my:
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Fluffy Lemon Oat Flour Pancakes with Honey Butter (gluten free!)
- 2 eggs
- ⅔ cup greek yogurt - plain
- 1 cup almond milk - plain
- ¼ cup honey
- 3 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 2 teaspoon baking powder
- 1 teaspoon lemon zest
- 1 tablespoon butter - for cooking
- 2 tablespoon butter - softened
- 2 teaspoon honey
- In a large bowl or a blender, add the eggs, greek yogurt, almond milk, honey, lemon juice, and vanilla extract. Mix well with a whisk or the blender.
- Add the oat flour, lemon zest, and baking powder to the bowl and mix again until the mixture resembles pancake batter. There should be no flour clumps remaining.
- Melt the butter in a skiller or on a griddle over medium heat. Use a 1 cup measuring cup to scoop the batter onto the hot skillet (use a ½ cup measuring cup for smaller pancakes). Allow the pancake to cook for 2 - 3 minutes until bubbles begin to form. Flip the pancake over with a spatula and allow the pancake to cook on the other side for another minute. Transfer the cooked pancake a platter and repeat with remaining batter.
- While the pancakes are cooking, prepare the honey butter by mixing together the softened butter with the honey in a separate bowl with a spoon. The butter needs to be very soft in order for the honey to incorporate well. Set aside until ready to serve.
- Serve the pancakes on a platter with the honey butter on the side along with your favorite toppings like fresh fruit slices, extra honey or maple syrup, and greek yogurt.
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