Oat Flour Pancakes - Gluten Free
Naturally gluten free pancakes using oat flour. This high fiber flour is sure to make your breakfast both nutrient dense and delicious!
Equipment
- 1 mixing bowl
- 1 blender or food processor if you are making your own oat flour
- measuring cups
- measuring spoons
Ingredients
- 1 cup oat flour
- 2 eggs
- 1 tbsp sugar I used coconut sugar
- 2 tbsp butter substitute olive oil for healthy alternative
- ½ cup almond milk
- 2 tsp vanilla extract
- 1 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- pinch of salt
Instructions
- Begin to heat your pan. Start on medium or medium low to slowly make the pan hot, and then adjust as needed during the cooking process.
- Measure and gather all ingredients into one mixing bowl.
- Mix until fully combined. Batter will look quite thin. The pancakes will fluff up a bit while cooking. If you like thicker batter, simply use 1/4 cup of milk instead of 1/2.
- Put some butter or oil on your pan to prepare for batter. The butter may bubble up gently. If butter sizzles and immediately turns brown, the pan may be too hot. Just turn it down and wait a few minutes.
- Pour your batter into individual pancakes any size you like. This recipe makes about 10 three inch pancakes.
- Cook for 2-4 minutes on the first side. This oat flour batter will not create as many bubbles as you may see with traditional pancake mix. There will be a few, so make sure they pop before flipping. Even after the few bubbles pop, wait until the edges look mostly cooked before flipping as well. You want most of the cooking to be done on this first side.
- Once flipped, cook another minute or two.
- Serve with more butter and toppings of your choice and enjoy!