One of the children’s favorite breakfast meals is pancakes. These oat flour pancakes are gluten free soft, fluffy and delicious. Your family will love them. Come into my kitchen with me and let’s make oat flour pancakes.
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What you need:
Oat flour: I buy traditional oats in bulk from Azure Standard and grind them in the Vitamix into oat flour. It saves me money and we enjoy the taste of the freshly ground oats. If you do not have a way to grind the oats, you can buy oat flour from the grocery store.
If you have celiac disease please make sure your oats are gluten free oats.
Honey: Again, Azure Standard has the best price on honey. It has a mild flavor and does not overpower.
Cast iron griddle: I love my Lodge cast iron griddle and would highly recommend cast iron of all kinds!
Let’s Make Oat Flour Pancakes
First, when measuring any gluten free flour use a kitchen scale. If you don’t have one, get one! You will not regret the decision. By weighing your flour, it ensures that you have the exact amount of flour needed for consistently awesome pancakes!!
Place 176 grams of oat flour into a large mixing bowl. to that add baking powder and salt. Stir to combine.
In a separate mixing bowl add honey, eggs, vanilla, oil, and milk. Whisk together until combined.
Pour the wet ingredients into the mixing bowl with the dry ingredients. Mix together until all of the dry ingredients are incorporated into the wet.
Set the batter aside. By letting the batter sit for a few minutes it allows the flour to absorb the liquid.
You may need to adjust the consistency of your batter. You are looking for a slightly thick yet easily pourable batter. If the batter is too thick add 1 tbs. of milk at a time until you get the correct consistency. Sometimes I do not need to adjust the batter and sometimes I do.
Next, preheat the griddle on medium heat. I keep my heat between the two and four on my stove. This is a medium/ medium low heat. You will have to test how hot your burner gets and adjust as needed. If it is too hot the pancakes will burn on the outside and the middle will be gooey.
Use a 1/4 cup measuring cup to pour the batter onto the griddle.
Cook the pancakes until bubbles form and the edges are set.
Flip the pancakes and cook for 1 minute more.
Set the pancakes aside on a cooling rack and repeat the process until you have used all of the batter.
That’s how easy it is to make oat flour pancakes.
Oat flour pancakes freeze well and will last in the freezer for up to 2 months. To use them, set them out on the counter the night before you want to eat pancakes.
Other post you may enjoy:
Oat Flour Pancakes
- 176 grams oat flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 tbsp honey
- 2 tbsp oil
- 2 eggs
- 1 cup milk
- 2 tsp vanilla extract
- In a large mixing bowl add all of the dry ingredients. Stir to combine.
- In a separate medium size mixing bowl add all of the wet ingredients. Stir to combine.
- Pour the wet ingredients in to the dry ingredient mixing bowl. Stir to combine. Set the batter aside while you heat up the pancake griddle. This will give the flour a chance to absorb the liquid.
- You may need to adjust your batter consistency after letting it sit for a few minutes. If it is too thick add 1 tbs. of milk at a time until you get a thick yet pourable batter.
- Turn on the burner to medium low heat. Once the pan is heated, place 1 tsp. of coconut oil on the griddle and spread it on the entire surface.
- Use 1/4 cup measuring cup to pour the batter onto the pan. Cook the pancakes until bubbles form and the edges are set.
- Flip the pancakes over and cook for 1 minute. Take the pancakes off of the griddle and set them aside on a wire cooling rack.
- Repeat until all of the batter is used. Enjoy your pancakes!