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–+ servings

Fluffy Oat Flour Pancakes (Gluten-Free)

Gentle Tummy
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Ingredients
  

WET INGREDIENTS:

DRY INGREDIENTS:

Instructions
 

  • If you’re making your own oat flour, blend oats until very fine and measure out 3 cups oat flour after blending.
  • In a large bowl, whisk together 1½ cups almond milk, 4 eggs, ¼ cup light olive oil, ¼ cup maple syrup, 2 teaspoons vanilla, and 2 teaspoons apple cider vinegar until smooth.
  • Add 3 cups oat flour, 1½ tablespoons baking powder, and 1 teaspoon salt. Whisk until fully combined and no dry spots remain. Let the batter rest for 10 minutes so the oat flour can absorb the liquid.
  • Heat a non-stick skillet or griddle over medium-low heat and lightly grease if needed.
  • Scoop about ⅓ cup batter per pancake and gently spread into a circle. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden and cooked through.
  • Repeat with the remaining batter, adjusting the heat as needed to prevent over-browning.
  • Serve warm with your favorite toppings, or let the pancakes cool completely and store for later. These pancakes reheat well in the toaster or microwave.

Video

Notes

Expect the batter to thicken: Oat flour absorbs liquid as it sits, so the batter will thicken after the 10-minute rest. If it feels too thick, just stir in a splash of milk.
Use gentle heat: Oat flour pancakes brown faster than traditional pancakes. Medium-low heat gives them time to cook through without getting too dark on the outside.
Blend oat flour until fine: If you’re making your own oat flour, take the extra few seconds to blend it very smooth. A coarse grind can make the pancakes feel grainy, especially once they cool.
Wait before flipping: When bubbles form and the edges look set, the pancakes are ready to flip. Turning them too early is the quickest way to tear an oat flour pancake.
Did you make this recipe?Please let me know in the comments below how it turned out :)