You are going to love these healthy oat flour pancakes. They are incredibly filling, deliciously soft, and naturally sweetened. Enjoy as a weekend treat, and keep the leftovers for weekday mornings. The recipe uses 100% oat flour, so it's gluten-free and vegan-friendly!
Pancakes are one of the most favorite things my family loves to eat on lazy weekend mornings—I secretly love them more for the extra hugs and kisses I get. So, because they are on the breakfast menu quite often on Sundays, I like to explore with the ingredients—usually with what's left in my pantry and fridge.
These oat flour pancakes are a huge hit, so I have to share. It's a recipe that might be a bit more time-consuming than the average from-scratch pancakes, but so worth it. Plus, you get a whopping 10 to eleven deliciously creamy pancakes with oats, and they are also quite filling. Any leftovers are a perfect grab-and-go breakfast the next day or two. So, let's talk about ingredients.
Notes on Ingredients
This oat flour pancake stack comes together without any need for baking powder or xanthan gum. A few simple blended ingredients create beautiful and rustic pancakes that are super soft, creamy, and naturally sweetened.
Making these pancakes with 100% oat flour adds tons of healthy nutrients and creates a soft and creamy consistency. Plus, they are gluten-free! One cup of oats makes for about one cup of oat flour.
Adding this woody spice was initially an afterthought. But I love how it adds a warm flavor complementing the dried fruits in this naturally sweet breakfast.
Apricots and raisins
What I love most about these pancakes is that they are sweet on their own and taste incredible even without toppings. And that is because I naturally sweeten them with brown raisins and (Turkish) apricots.
The dried fruits are first pureed in some plant milk before added to the flour. So, you won't notice their chewy texture, and they are not visible in the pancakes. But the result is a fruity, sweet flavor with a hint of tanginess.
Choose your favorite plant milk. I prefer almond or oat milk in this recipe.
Egg or Egg Replacer
You can opt to use eggs, but I have dabbled in egg-free baking lately and have noticed that it makes these pancakes much lighter.
I tested this recipe with a gluten-free and vegan egg replacer from Bob's Red Mill. It's an easy-to-find brand, and the starches provide a great binding texture with a fairly neutral flavor. But check the notes below for a flax or chia seed variation.
I am only using a bit to grease the pan. Start with ½ teaspoon and then use only ¼ of a teaspoon for each next ½ cup of batter. Feel free to swap this with a different type of oil or butter.
The options are endless here, and, of course, a drizzle of sticky maple syrup is our favorite. But here at home and in particular for these pancakes, we also love
- Sliced bananas, extra chopped dried apricots with almonds mixed with some maple syrup;
- Add a dollop of creamy (vegan) fruit yogurt;
- Or a spoon of (homemade) jam, chia jam, or
- Homemade nut butter;
Because these gluten-free pancakes are already deliciously sweet, they also pair well with your favorite cheese. We love making them into "Pancake Sandwiches," paired with something nutty and hearty.
In my house, the few leftovers go in the fridge in an airtight container and disappear in the next 2 or 3 days.
They are a perfect quick weekday breakfast—a great way to make Monday special. Set a small pan on your stove on low heat and flip the pancakes until warm—it only takes a few minutes. It heats them nicely without any fuss. You could even add the cheese at this point and let it slightly melt. I prefer this method over a microwave for 30 seconds—less mushy—but that works just as well.
YOU MIGHT ALSO LIKE
- Grain-free Protein Pancakes (Gluten-free)
- Gluten-free Baked Cinnamon Doughnuts
- Healthy sweet Oat Flour Waffles (Gluten-free, Dairy-free)
- Healthy Oat Cookies
- Sweet Buckwheat Waffles (Gluten-free)
- 1 ½ cups steel cut oats, pulsed to flour in a blender
- 1 tbsp cinnamon powder
- 1 cup raisins
- 1 cup dried apricots
- 2 ½ cups plant milk, divided
- 2 egg replacers, see recipe notes
- coconut oil to grease the pan
- Mix 2 tablespoons of egg replacer (see note below) with 4 tablespoons of water. Mix well and let sit for one minute to thicken.
- In a bowl, combine the oat flour with the cinnamon powder, set aside.
- In a high-speed blender, add the raisins, apricots, and 1 cup of plant milk. Blend on high speed into a puree.
- Add the fruity puree and the remaining plant milk to the bowl with the dry ingredients. Mix well until you have a beautiful pancake batter with no lumps.
- Warm a small skillet over medium heat; add ½ teaspoon coconut oil and drop in ½ cup batter. Spread the batter with the back of a spoon to make a 4 to 5-inch pancake. Cook for about 3 minutes or until the surface starts forming bubbles and the bottom is golden. Then Flip and cook for another 2 minutes, or until golden brown. Remove from the skillet and repeat with the remaining batter.
- Serve warm with your favorite toppings (or read topping and storing suggestions above.)
I used Bob's Red Mill egg replacer for this recipe. Alternatives:
- Mix two tbsp chia seeds or flax meal with 6 tbsp cold water. Mix well and let gel for 15 to 30 minutes.
- Or use two eggs if not on a vegan or egg-free diet
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 42mgSodium: 50mgCarbohydrates: 44gFiber: 4gSugar: 11gProtein: 9g
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.