Name: Oat Flour Pancakes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 10 to 12 pancakes
Ingredients: 2 cups old-fashioned rolled oats (see Cook's Note); 3 tablespoons sugar; 4 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 2 large eggs; 1 cup milk; 3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving; 1/2 teaspoon pure vanilla extract; Maple syrup, for serving

Directions

Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.

Cook’s Note

Oat flour is a gluten-free alternative that can be made at home, as in this recipe, from old-fashioned rolled oats. To ensure that your oat flour is gluten-free, be sure to purchase certified gluten-free oats. When processing the oats to make the flour, take care to not overprocess. Overprocessing the oats can result in gummy pancakes. Oats should look like fine sand but not powdery.

Oat Flour Pancakes

Ingredients

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages