Description
Delicious and fluffy pancakes made with oat flour, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup oat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the oat flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the milk, egg, melted butter (or oil), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Notes
- For added flavor, mix in 1/2 cup of blueberries or chocolate chips to the batter before cooking.
- To make these pancakes vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a non-dairy milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg