Recipe courtesy of Kayla Hoang for Food Network Kitchen

Oat Flour Pancakes

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Oat flour is a gluten-free alternative that can easily be made at home. We make ours from old-fashioned rolled oats to create tender, nutty, cinnamon-laced pancakes. To prevent the possibility of a dense, dry or toothsome pancake, we like to keep this batter on the thinner side. This ensures that the pancakes cook up perfectly light and fluffy.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 10 to 12 pancakes
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Ingredients

Directions

  1. 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.
  2. 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.