Oat Flour Pancakes
These fluffly, gluten-free oat flour pancakes are a delicious and healthy choice for breakfast or brunch.
Ingredients
For the Pancake Batter
- 1.25 cup oat flour Use certified gluten-free oat flour if needed.
- 2 tbsp maple syrup Can adjust amount for sweetness.
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4-1 cup milk (at room temperature) Adjust for desired thickness.
- 2 tbsp melted butter Can substitute with avocado oil or melted coconut oil.
- 1 large egg (at room temperature) Can substitute with a flax egg for vegan option.
Instructions
Preparation and Cooking
- In a large, microwave-safe bowl, melt the butter.
- Mix in the maple syrup, milk, and egg until well combined. Ensure ingredients are at room temperature to prevent the butter from solidifying.
- Whisk in the oat flour, salt, and baking powder until just combined.
- Allow the batter to rest for 10 minutes to hydrate the oat flour.
- Preheat a griddle or large non-stick skillet over medium heat (about 350 °F).
- Lightly grease or butter your griddle or skillet, then scoop ¼ cup of batter onto the hot surface.
- Cook for 4-5 minutes until bubbly on top. Flip and cook for 2-3 more minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
Notes
Best served warm with toppings like fresh fruits, maple syrup, or yogurt. Store leftovers in the refrigerator for up to 3 days or freeze separated with parchment paper.