How to Make Oat Flour Pancakes (Easy Trick, Best Results)

Looking for more easy gluten-free breakfast ideas? Oat Flour Pancakes have the taste and texture of fluffy, traditional pancakes, but are made with simple ingredients and adaptable to different diets, such as gluten-free, dairy-free, or vegan. This oat flour pancake recipe uses an easy trick for a fluffy, tender texture - let the batter rest briefly for the best, fluffy results!

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% Daily Values based on a 2,000 calorie diet

Step 1

If you are not using pre-made oat flour, begin by making the oat flour. Place 2 cups rolled oats in a high-powered blender, such as a Vitamix, and process until it becomes a fluffy, fine powder.

Step 2

Blender - To the oat flour, add the baking powder, cinnamon, and salt.Bowl - Whisk together the oat flour, baking powder, cinnamon and salt.

Step 3

Blender - Add the milk, eggs, cooled melted butter, maple syrup (or substitute), and vanilla. Blend to combine, scrapping down the blender, if necessary, until well combined. Bowl - Add the remaining ingredients and stir to combine.

Step 4

The batter will be very thin at this point. Let the batter rest at room temperature for 20 minutes. This allows time for the oats to hydrate and absorb the liquid. The batter will thicken upon sitting.

Step 5

Heat a nonstick griddle or large nonstick pan over medium heat. When hot, grease with oil, coconut oil, or butter, and pour the batter on the griddle. Cook about 2-3 minutes per side. (Makes about 20 pancakes.)

Step 6

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