Oatmeal flour Pancakes are a delicious and healthy breakfast option. This option as opposed to the traditional pancakes that have white flour, is low in calories and is a much healthier option
They are made from blended whole oats, which are high in fiber and contain important vitamins and minerals. Oatmeal flour is a great alternative to regular flour because it is gluten-free and has a lower glycemic index, making it suitable for those with celiac disease or diabetes. Additionally, oatmeal flour adds a nice texture, making some delicious fluffy pancakes.
These easy oat flour pancakes recipe is perfect for a quick and nutritious breakfast with simple ingredients. You can add in your favorite toppings such as fresh fruit, nuts, or even a drizzle of honey for some added sweetness. Not only are these pancakes delicious, but they are also filling and will keep you energized throughout the morning. This is perfect for Sunday mornings family breakfast or a great way to meal prep for the week.
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Oat flour
- Baking soda
- Eggs
- Greek yogurt
- Sugar-free maple syrup
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
In a bowl, mix your Dry ingredients
In a separate bowl, whisk your wet ingredients
Combine your wet and dry ingredients
Grease your pan. Once hot, add spoonfuls of the pancake batter to the pan.
Variations and Substitutions
- fruit - add any type of fresh berries or bananas to the batter for a fruity burst of flavor
- chocolate chips - sprinkle zero sugar chocolate chips on top of the pancakes before flipping for a decadent treat
- gluten-free - use gluten-free oat flour instead of regular oat flour
- Vegan - to make vegan pancakes, substitute the eggs with flax egg and use plant-based yogurt. Note that this may change the taste and texture of the pancakes.
- Dairy - replace the milk with non-dairy milk such as coconut milk, almond milk, oat milk or a plant-based milk for a dairy-free option
Equipment
Medium Bowl
Large Skillet
Wisk
Spoon
Storage
Storage: If you have leftover pancakes, store in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat : Reheat in the microwave for 30 seconds or in a toaster oven until warm.
Pro Tips
- No need to buy store-bought oat flour. You can make your own oat flour. All you need to do is blend quick oats or rolled oats until it becomes a fine powder. Once you grind it up and have leftovers, you can store it in a mason jar so that next time you will have your own homemade oat flour.
- For fluffier pancakes, try adding a teaspoon of baking powder to the dry ingredients. This will give your pancakes an extra lift and make them even more light and fluffy. Also, allow your batter rest to help your pancakes become fluffier.
- If you want to add some protein to your pancakes, you can substitute some of the flour with protein powder. Just make sure to adjust the liquid measurements accordingly.
FAQ
Yes, you can substitute almond flour for regular flour in this recipe. Just keep in mind that the texture and taste may be slightly different.
Make sure to grease your pan or griddle with cooking spray before pouring the pancake batter.
Yes, you can make the pancake batter ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before using. However, it's best to cook the pancakes fresh for optimal taste and texture.
Recipe Card
Oatmeal Flour Pancakes
Equipment
- 2 Small Bowls
- Large Skillet
- Wisk
- Spoon
Ingredients
- ¾ cup oat flour
- 1 teaspoon baking soda
- 2 large eggs
- ¼ cup Greek yogurt
- 2 tablespoons Sugar-free maple syrup
Instructions
- In a small bowl, mix your Dry ingredients (oat flour & baking soda) and set aside.
- In a separate bowl, whisk your wet ingredients (eggs, Greek yogurt, and Sugar-Free maple syrup) until smooth.
- Combine your wet and dry ingredients and mix well.
- Use spray oil to grease your pan and heat on medium heat. Once hot, add spoonfuls of the batter to the skillet. Cook the pancakes for 2-3 minutes on one side before flipping and cooking for an additional minute on the other side.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Marie says
OK, this recipe is the new favourite of my kids! So doing is again, however we've used the actual maple syrup.
Liz says
These oat flour pancakes are hearty and delicious!! I'll be making them again very soon!
Nisha says
Love this recipe, I usually make pancakes with all-purpose flour and using oatmeal flour is such a great idea healthy and delicious, can't wait to try it out soon.
Leslie says
I took your advice and made my own oat flour for this pancake recipe. I'm so glad I did! It was so easy and I loved the pancakes!