These pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!
Why I love Oat Flour Pancakes
I used to be
When my sisters and I were little, my dad was the only one who was allowed to cut our pancakes. He would keep them perfectly stacked and cut them into perfect triangles. I was more of a syrup dunker than a
Using whole grains for pancakes
The problem with pancakes is that I never felt satisfied after eating them. Adding whole grains as the base of pancakes can help solve that solution.
I used oat flour as the base. You could just buy oat flour, but it’s pretty easy to make. Just take rolled oats or instant oats and pulse them in a food processor until they resemble a light fluffy flour. Oat flour still contains all part of the whole grain, but not as dense as whole wheat flour, yielding a fluffier pancake.
The secret to creating fluffy pancakes
Vinegar in pancakes? Yes! It’s the secret to help activate the baking powder and helps the pancakes puff and become fluffy.
I’ve tried some other methods like adding seltzer to the batter or whipping the egg whites separately from the egg yolks before combining them. Both methods do work, but I don’t always have seltzer on hand, and mixing egg whites separately makes more messy bowls. I don’t know about you, but the fewer dishes to clean, the better!
Syrup dunker or drizzler?
Are you a syrup dunker or drizzler? Most of the time I ditch the syrup and use frozen fruit like wild blueberries. When frozen berries defrost they become all gooey and syrupy. Other times, I’ll spread peanut butter or yogurt between the layers. I really just go with what I’m craving at the time.
How do you top your pancakes?
Oat Flour Pancakes
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2-3 1x
- Category: pancakes, breakfast
These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!
- 1 3/4 cup oat flour (see notes)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 cup milk (or non-dairy milk of choice)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar (or white vinegar)
- 1 tbsp canola oil
- 2 eggs
- In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
- In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
- Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
- Let batter sit for 5-7 minutes. It will thicken.
- Lightly spray a hot griddle with cooking spray.
- Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
- Let the pancakes bubble before flipping. Cook until golden brown on both sides.
Make your own oat flour:
Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.
Batter makes 6 medium-sized pancakes.
Keywords: pancakes, breakfast, whole grain, brunch
*This recipe was originally posted in 2014. A new picture has been updated in 2018.
This look simple and delicious, perfectly cooked. I loved your story, too…same thing happens here in my house. My husband is definitely a perfect circle kind of Dad!
I am like your mom – mine would a scattered pile of pieces – your dad’s stack of cut pancakes were so neat! And oat pancakes so rock!
I love how your dad cut your pancakes so perfectly! We used Bisquick when we were kids, too, but I like your oat pancakes much better 🙂 Happy Thanksgiving!
This seems to be like a perfect breakfast, especially with blueberries and yogurt!
That is a great tip on making your own oat flour…these pancakes look amazing, as a pancake lover these are on my to make list!!
They were very thick. I added Stevia to the batter, but will add more next time. Added blueberries and used egg whites instead of eggs. The flavor was ok.
May I ask if you ground your own oats or purchased already made oat flour. That could have contributed to the thickness.
Additionally, subbing egg whites for eggs: 2 egg whites = 1 egg. If you didn’t have enough egg whites, the batter would also be thicker.
Add stevia to your taste preferences. You are always able to add more to reach the sweetness you are looking for. Plus, I factored in that many will also put syrup on the pancakes, so I toned down the sugar in this recipe.
Hope you try them again!
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