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–+ servings
oat flour pancakes with butter and maple syrup.
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Oat Flour Pancakes

Fluffy, delicious and gluten free pancakes that are easy enough for a weekday morning!
Course Breakfast
Cuisine American
Keyword birthday breakfast, Easter breakfast, easy, gluten free, Sunday morning
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 4 people
Calories 409kcal
Author Marissa Stevens

Ingredients

  • 2 cups oat flour 240g
  • 4 teaspoons baking powder 1 tablespoon + 1 teaspoon
  • ½ teaspoon kosher salt
  • 1 ¼ cups milk
  • 2 large eggs
  • 2 tablespoons real maple syrup plus more for serving
  • 2 tablespoons butter melted, plus more for serving
  • 1 teaspoon pure vanilla extract
  • vegetable oil such as avocado oil, for cooking pancakes

Instructions

  • Melt butter in a small skillet over medium-low heat. Set aside to cool slightly.
  • In a medium bowl, whisk together oat flour, baking powder and salt.
  • In another bowl (or glass measuring pitcher), whisk together milk and eggs. Create a well in center of oat flour mixture and pour in milk mixture. Add melted butter and vanilla. Gently stir until no dry flour remains (don't worry if you have some lumps). Set aside for 5 minutes.
  • Heat large non-stick skillet over medium heat; add a couple teaspoons of oil and swirl to coat (recipe note #2). Scoop batter by ¼ cupfuls onto hot skillet and cook until batter starts to bubble, 2-3 minutes. Flip and cook through, 2-3 minutes more. Transfer to serving plate and repeat with remaining batter. (recipe notes #3 and #4)
  • Serve pancakes with butter and real maple syrup if desired.

Notes

  1. Note that you'll need a ¼-cup measuring cup to scoop the batter.
  2. You can cook these in melted butter, but note that butter is much more likely to brown or burn.
  3. I recommend making a test pancake - the second and subsequent batches always seem to turn out just a little bit better.
  4. Serve pancakes as you go or transfer to plate, cover with foil and and place in preheated 200˚F oven to keep warm. 
  5. Freeze leftover pancakes and reheat in a toaster on the defrost setting until heated through and serve with your favorite toppings.

Nutrition

Calories: 409kcal | Carbohydrates: 52g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 425mg | Potassium: 787mg | Fiber: 4g | Sugar: 11g | Vitamin A: 433IU | Calcium: 319mg | Iron: 3mg