Go Back
–+ servings
Breakfast, Brunch

Oat Flour Pancakes

5 from 9 votes
Learn how to make Oat Flour Pancakes with this quick and easy recipe. Fluffy and irresistibly delicious, these pancakes are the ultimate healthy breakfast ever.
15 minTotal
2servings
Stack of fluffy Oat Flour Pancakes with maple syrup and banana
Balanced 422 kcal
Protein 16% 16g
Carbs 45% 46g
Fat 39% 18g
Print Recipe 2
Ingredients Steps Nutrition
  • 130 grams (1 ⅓ cup) oat flour
  • 1 ½ tsp baking powder
  • a pinch of salt
  • 1 to 2 tbsp maple syrup or honey to taste
  • 1 tbsp melted coconut oil replace with preferred oil or melted butter
  • 2 large eggs
  • 120 ml (½ cup) milk of choice
  • 1 tsp apple cider vinegar optional
  • ½ tsp vanilla extract optional
  • ⅓ tsp ground cinnamon optional
Metric - US Customary
  • Optional for fluffier pancakes. Stir milk of choice together with apple cider vinegar and set aside for 2 to 5 minutes.
  • In a large bowl, stir together oat flour, baking powder, ground cinnamon (optional) and a pinch of salt. Add maple syrup, oil, eggs and optionally vanilla extract.
  • Start mixing while gradually pouring in the milk (stirred with apple cider vinegar), until the pancake batter reaches a smooth consistency; do not overmix the batter. If necessary, adjust the sweetness level with more maple syrup. Optionally, place the batter in the fridge and let it rest for about 10 minutes.
  • Lightly coat a griddle with oil or butter and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook your pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden. 
  • Serve with your favorite toppings or store in the fridge for a maximum of 5 days.
422 kcal
Protein 16% 16g
Carbs 45% 46g
Fat 39% 18g

Per serving, estimated automatically, not a substitute for professional dietary advice.