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Oat Flour Pancakes

Healthy pancakes made with oat flour, you shouldn't add too much sugar to them. They are high in fiber, protein, and essential vitamins and minerals.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings 8 4-inch pancakes
Calories 135 kcal

Equipment

  • 2 medium bowls
  • 1 large non-stick skillet
  • 1 spatula
  • 1 whisk

Ingredients
  

  • 2 cups old-fashioned rolled oats or 1¾ cup of premade oat flour
  • 2 large eggs
  • 1 cup milk/water/yogurt you can use any milk type
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ tsp pure vanilla extract optional
  • ½ tsp ground cinnamon optional
  • unsalted butter/spray oil for the skillet
  • maple syrup for topping

Instructions
 

  • Place a large nonstick skillet and spatula near your stove. Using a food processor or strong blender, blend the oats into a smooth, fine powder. You should have about 1 ¾ cup of ground oat flour made if you put in 2 cups of rolled oats.
  • Whisk together all dry ingredients (oat flour, baking soda, salt, cinnamon) in a medium bowl. Whisk together all wet ingredients (eggs, milk, vanilla) in a separate medium bowl.
  • Make a hole in the center of your dry bowl mixture and pour the wet bowl mixture inside. Whisk and mix everything together until you have a smooth, slightly thick batter with little to no clumps.
  • Wait about 5-10 minutes before cooking the batter. This will help the batter rise from the effects of the baking soda, making your pancakes fluffier.
  • Heat your skillet over medium-low heat. Lubricate the skillet with butter/spray oil and pour some batter on it. Wait until the bottom of the pancake is solid and golden-brown before flipping.
  • After flipping, wait until the pancake turns golden-brown on the next side. At that point, remove your pancake and serve it on a dish.
  • Repeat steps 5-6 until the batter is finished. Wait until the pancakes cool before eating and enjoy them with maple syrup.