Oat Flour Pancakes

Oat flour pancakes on a plate with butter and maple syrup.

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5 from 39 votes

Prep Time5

Cook Time10

Rest Time10

Total Time25

Servings: (~4.5 Inch) Pancakes

Calories: 109kcal

Ingredients

1 and ¼ cup oat flour
2 tablespoon maple syrup
2 teaspoon baking powder
¼ teaspoon salt
¾-1 cup milk at room temperature
2 tablespoon melted butter or avocado oil or melted coconut oil
1 egg at room temperature

US Customary - Metric

Instructions

In a large, microwave safe bowl, melt the butter. Mix in the maple syrup, milk and egg until well combined. *It is important that the other ingredients be at room temperature so that the butter doesn't solidify. Or you can use avocado oil.
Whisk in the oat flour, salt and baking powder until just combined. Allow the batter to rest for 10 minutes in order to hydrate the oat flour (to ensure your pancakes are moist and fluffy).
Preheat a griddle or large non-stick skillet over medium (about 350 °F).
Lightly grease or butter your griddle or skillet and scoop ¼ cup of batter onto your hot griddle or into a heated non-stick pan. Cook for 4-5 minutes until bubbly on top. Flip and cook for 2-3 more minutes until golden brown. Repeat with remaining batter.
Serve warm with your favorite toppings.

Notes

Leftovers

Cool leftover pancakes on a wire rack in a single layer and then store in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in a toaster or toaster oven for 3-5 minutes until heated through or warm them in the microwave.

Blueberry Pancakes

Stir in 1 and ½ cups of fresh or frozen (no need to thaw) blueberries just before resting the batter.

Chocolate Chip Pancakes

Stir in 1 cup of chocolate chips just before resting. I like to also sprinkle a few extra chocolate chips on each pancake while it is cooking.

Nutrition