Oat Flour Pancakes

These oat flour pancakes are thick and fluffy, made with simple ingredients and they're naturally gluten-free and vegan. A game changer!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 122

In a large mixing bowl, whisk together the oat flour, baking powder, and salt.
In a separate bowl, whisk the oat milk, maple syrup, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients. Whisk gently until just combined. The batter should be thick but pourable. If it feels too thick, add 1–2 tablespoons oat milk.
Let the batter rest for 5 minutes to allow the oat flour to hydrate. This makes the pancakes fluffier.
Heat a nonstick skillet over medium heat. Lightly grease only if needed. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes until the top looks set and small bubbles appear. Flip and cook for another 1–2 minutes.
Serve warm with extra maple syrup, berries, banana slices, or nut butter.

*I made my own flour because the texture with the store bought was weird, so I recommend homemade for this recipe. Instructions: Add rolled oats to a blender or food processor. Blend for about 60 seconds until very fine. Optionally sift for extra-smooth flour; re-blend any coarse bits.
Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
To reheat: Warm in a toaster, skillet, or microwave until heated through.