Oatmeal Flour Pancakes

Fork taking a bite of a stack of oat flour pancakes.

4.89 from 9 votes

Oat flour pancakes are a delicious twist on the traditional pancake recipe. Made with oat flour and Greek yogurt, they’re soft, fluffy, and quick to make!

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: American

Keyword: breakast, brunch, gluten free pancakes, oat flour pancakes, oat milk pancakes, oatmeal pancakes, pancakes

Servings: pancakes

Calories: 249kcal

Equipment

1 Large Bowl

1 Skillet

1 Spatula

Ingredients

1 cup greek yogurt plain and unsweetened
2 egg
1 cup oat milk substitute any milk
2 teaspoon vanilla
1 teaspoon lemon juice or apple cider vinegar
2 cup oat flour store bought or homemade
3 tablespoon coconut sugar or brown sugar
1 ½ teaspoon baking powder
¼ teaspoon sea salt
Oil or butter for cooking

Optional toppings and/or mix-ins

Chocolate chips
Blueberries
Nuts

Instructions

In a bowl, stir together the greek yogurt, egg, oat milk, and vanilla extract until well blended.
Add the oat flour, coconut sugar, baking powder, and sea salt to the bowl and gently fold until no flour clumps remain. If adding mix-ins, fold them in now. Set the bowl aside so the batter can thicken up while the skillet heats up.
Heat a non-stick skillet over medium heat with a drizzle of oil or butter to lightly coat the bottom of the pan. Once the pan is hot, use a ¼ measuring cup or a large cookie scoop to scoop the batter onto the pan. Depending on the size of your pan, I don’t recommend cooking any more than 3 pancakes at a time.
Allow the pancakes to cook on the skillet until the edges puff up and little bubbles begin to appear inside the pancake (this will take 1 ½ - 3 minutes). Carefully flip each pancake over and allow them to cook on the other side for another minute. Remove from the skillet and transfer to a plate and repeat with the remaining batter.
Serve with butter, maple syrup, and optional toppings and enjoy!

Notes

*Nutrition does not include optional mix-ins.

Storing : Let the pancakes cool completely, and store leftovers in an airtight container in the fridge for up to 1 week.

Nutrition