Oat Flour Pancakes Recipe

I’ve been messing around in the kitchen lately and found that mixin oat flour with all purpose flour—and letting the batter rest for a few minute—totally makes these pancakes super fluffy and flavorfull, making them my new fave weekend treat.

I love making oat flour pancakes because they bring a nutritious twist to a classic breakfast. I like using a hearty blend of oat and all-purpose flour with eggs, milk, melted butter, a pinch of salt, and a touch of baking powder to add lightness.

I think its balanced nutrients make it a good start to the day.

Ingredients

• Oat Flour provides fibre and nutrients, giving a hearty and healthy texture.
• All-purpose flour adds structure and light carbohydrates making the pancake texture just right.
• Baking powder helps the pancakes rise smoothly while creating small airy pockets.
• Eggs gives protein and moisture, binding ingredients in a delightful mix.
• Milk adds creaminess and moisture for a smooth, rich pancake batter.
• Melted butter contributes fat, flavor and extra richness that makes pancakes amazing.
• Vanilla extract offers a subtle sweetness and fragrant aroma enhancing overall flavor.
• Sugar adds a hint of sweetness balancing the flavors, makin the recipe irresistable.

Ingredient Quantities

• 1 1/2 cups oat flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

How to Make this

1. In a large bowl, mix together the oat flour, all-purpose flour, baking powder, salt, and sugar.

2. In another bowl, beat the eggs and then add in the milk, melted butter, and vanilla extract, stirring until smooth.

3. Pour the wet mixture into the dry ingredients and stir gently until just combined; its okay if there are a few lumps.

4. Let the batter sit for about 5 minutes so that the oat flour can soak up some of the liquid.

5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil.

6. Spoon roughly 1/4 cup of batter onto the skillet for each pancake, leaving enough room between them.

7. Cook the pancakes for about 2-3 minutes until you see bubbles forming on the surface and the edges start to firm up.

8. Flip the pancake carefully and cook the other side for another 1-2 minutes until both sides are golden brown.

9. Transfer the finished pancake to a plate and cover lightly with foil to keep warm.

10. Continue with the remaining batter and serve your pancakes warm with your favourite toppings like syrup or fruit. Enjoy your meal!

Equipment Needed

1. A large bowl for mixing together the oat flour, all-purpose flour, baking powder, salt, and sugar
2. A second bowl for beating the eggs and combining with the milk, melted butter, and vanilla extract
3. A whisk or fork for stirring the wet batter and gently blending it with the dry ingredients
4. Measuring cups and spoons for accurately measuring the ingredients
5. A nonstick skillet or griddle to cook the pancakes on over medium heat
6. A spatula to flip the pancakes when bubbles form and edges firm up
7. A ladle or 1/4-cup measuring cup to portion out the batter onto the heated surface
8. A plate and some foil to transfer and keep the pancakes warm as you continue to cook the rest

FAQ

• Q: Can I use a dairy-free milk alternative in this recipe?
  
  A: Yeah, you can totally swap out regular milk for almond or soy milk if you’re lookin for a dairy-free option, just know it might change the flavor slight.
• Q: Do I have to use melted butter, or can I use oil instead?
  
  A: You can use oil instead. It works just fine, but melted butter does add a bit more flavor.
• Q: Can I prep the batter ahead of time?
  
  A: Sure, you can mix the batter ahead, but its best to cook it within an hour so the baking powder doesn’t lose its punch.
• Q: What is the best pan to use for these pancakes?
  
  A: A non-stick skillet works best, just preheat it well and lightly grease to avoid sticking.
• Q: Do I need to whisk the oat flour before measuring?
  
  A: Not really, but it can help if your oat flour is clumpy. Just give it a quick stir or sift if you need to.

Oat Flour Pancakes Recipe Substitutions and Variations

• If you’re out of oat flour, you can try almond flour or chickpea flour as a substitute. They give a slightly different taste but work fine in pancakes.
• You can replace all-purpose flour with gluten-free all-purpose flour or even spelt flour if your pantry has it. They might change the texture a bit, but it’ll still be delicious.
• For eggs, you can mix 1 tablespoon of flaxseed meal with 2.5 tablespoons water for each egg. It’s a handy swap especially if you’re aiming for an egg-free version.
• If you don’t have milk, any plant-based milk like almond milk or soy milk works well. Just use the same amount and adjust if you want it a bit thicker.
• You can also swap melted butter with an equal amount of coconut oil. It’ll give a hint of coconut flavor which many people end up liking.

Pro Tips

1. Let the batter sit a bit longer if you can; the extra time helps the oat flour really soak up the milk making your pancakes more tender and fluffy
2. Try to mix the wet and dry ingredients together very gently, its okay if there are a few lumps cause overmixing can make your pancakes tough
3. Keep an eye on your skillet temperature, if its too hot you risk burning the outsides while the middle stays undercooked, so adjust the heat as needed
4. For an extra kick of flavor you can add a little extra vanilla or even a pinch of cinnamon if you feel brave, it gives a nice aroma without messing up the recipe