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Perfect Oat Flour Pancakes
Take your breakfast game up a notch with tender and fluffy Oat Flour Pancakes. This easy and nutritious recipe is full of plant-based protein and heart-healthy fiber, leaving you nourished and energized until lunchtime. They're ready in a few simple steps and the perfect base for all your favorite pancake toppings!
Servings: 8 pancakes
Equipment
Ingredients
- 1 tbsp flaxseed meal
- 2 tbsp water
- 2 cups rolled old-fashioned oats or 1 3/4 cups of ground oat flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/4 cup plain unsweetened soy milk or other non-dairy milk
- 1 tbsp avocado oil or other neutral oil
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- vegan butter for frying, plus more for serving
- pure maple syrup for serving
- pancake toppings banana, blueberries, and/or other fruit for serving
Instructions
- Mix flaxseed meal with water and set aside. This makes a flax "egg."
- Pour the rolled oats into a dry blender and grind until they are the texture of fine flour.
- Add the oat flour to a mixing bowl with the sugar, baking powder, cinnamon, and salt. Whisk to combine.
- Add the soy milk, flax "egg", oil, vinegar, and vanilla extract to the bowl and whisk until well combined.
- Let the batter rest in the bowl for 5-10 minutes (7 minutes is often my sweet spot). Note: Do not skip this step! It is essential to bind the pancake batter, ensuring it holds together when flipped and remains nice and fluffy.
- Heat a non-stick skillet on medium-high heat for a few minutes. Once it is nice and hot, grease it with at least half a tablespoon of vegan butter.
- Use an ice cream scoop or a measuring cup to pour equal amounts of the pancake batter onto the skillet.
- Reduce the heat to medium, and cook for about 3 minutes, until the edges start to dry out and bubbles form in the center of the pancake. Flip and cook on the other side for about 2 minutes, until it is golden brown.
- Transfer one batch to a plate and repeat with the remaining batter.
- Top and serve the pancakes as you please.
Alternative No-Bowl Blender Method
- Mix the flaxseed meal with water and set aside.
- Add the whole rolled oats to the blender, and blend until they become a fine flour. Next, add the sugar, baking powder, cinnamon, salt, soy milk, flax "egg" oil, vinegar, and vanilla extract to the blender. Pulse until smooth. Let the batter rest for 5-10 minutes (about 7 minutes is my sweet spot).
- Fry the pancakes as directed above. Remove the batch of pancakes to a plate and repeat with the remaining batter. Serve with your favorite toppings.
Video
Notes
Recipe Pro-Tips
- Rest the Batter. For the most fluffy oat flour pancakes, I recommend letting the batter rest for 5-10 minutes before frying. This also prevents the pancakes from falling apart.
- Preheat the Pan. Not only will this help prevent the pancakes from sticking to the oven, but it will also help them to cook evenly and flip more easily. To save time, preheat the pan towards the end of the batter rest period.
- Carefully Flip. When flipping the pancakes, use a knife or fork to steady the pancake on your spatula as you lift and flip. A good pancake turner or spatula can also support a seamless flipping process.
- Keep the Pancakes Warm Until Serving. If desired, place the cooked pancakes on a platter and keep them warm in a 200°F oven for up to 30 minutes while cooking subsequent batches.
- Refrigerating: Once cooled to room temperature, transfer the cooked pancakes to an airtight container in the refrigerator for up to a week.
- Freezing: Stack the cooled pancakes in a freeze-safe container with small pieces of parchment paper between them to prevent sticking. Freeze for up to 2 months and reheat in a toaster oven for best results.
- Reheating: For the best results, warm the oat flour pancakes in a toaster oven at 375°F for 5-10 minutes. I do not recommend microwaving, as doing so destroys the pancakes' fluffy texture and crispy edges.
Nutrition
Calories: 119kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 195mg | Potassium: 129mg | Fiber: 3g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 0.01mg | Calcium: 120mg | Iron: 1mg