oat flour pancakes

Absolutely irresistible Oat Flour Pancakes. This recipe is easy, healthy and completely guilt free.&nbsp;

Oat Flour Pancakes

rolled oats (*gluten free oats for gluten free)

tsp baking powder

tsp sea salt

sugar

lg eggs

milk

lemon juice

tbsp oil (*for cooking pancakes)

Using a food processor or high powered blender, grind oats to a flour like consistency, about 2 mins.&nbsp;Transfer to a medium sized mixing bowl and stir in baking powder, salt and sugar.&nbsp;

In a glass measuring cup, measure out milk and stir in lemon juice. Let sit for 5 mins.&nbsp;Meanwhile crack open eggs and whisk.

Add milk mixture and eggs to dry ingredients. Stir until just combined.

Heat a large frying pan over medium heat. Add 1/2-1 tbsp of oil. Using a 1/4 cup measuring cup per pancake, pour onto heated surface. Cook until bubbles form on pancakes. Flip and continue cooking until pancakes become lightly brown on opposite side.Repeat with the remainder of batter.&nbsp;

Fluffy, soft, simply delicious oat flour pancakes made with just 6 ingredients. These golden beauties are vegan, maple sweetened, soy-free, gluten-free, and oil-free!Yield: makes eight pancakes; nutrition information is for 2 pancakes

Vegan Oat Flour Pancakes

oat flour

fine sea salt

Tablespoon baking powder

⅓ cups canned lite coconut milk (Shake can very well before opening.)

maple syrup (Plus more for serving.)

Tablespoon vanilla extract

Mix dry:

In a mixing bowl whisk together the oat flour, salt, and baking powder.

Mix wet:

In a small bowl combine the coconut milk, maple syrup, and vanilla. The maple syrup is heavy and will sink to the bottom, so stir the mixture well then immediately pour into the dry ingredients. Whisk just until there&#039;s no visible dry flour. Let stand 5 minutes.

Preheat:

Preheat a non-stick skillet or electric griddle over medium heat.

Cook pancakes:

Once the cooking surface is hot enough that a drop of water sizzles, pour a scant ⅓ cup of batter onto the pan/griddle. Personally, I prefer to cook oat flour pancakes at a slightly lower heat than all-purpose flour pancakes. You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top and the underside is golden. Cook for another 90 seconds to 2 minutes or until cooked through and golden on both sides.

Serve:

Serve warm with maple syrup and any other toppings you enjoy, such as vegan yogurt, butter, fresh berries, or nut/seed butter.

https://content.jwplatform.com/videos/EByfLvB8.mp4

Made with whole-grain oat flour, these easy vegan pancakes will keep you full and happy all morning! They're fluffy, moist, lightly sweetened with maple syrup, and made with just 5 ingredients. Oil-free, gluten-free and free from soy, nuts, and refined sugar.

These Oat Flour Pancakes are soft and fluffy, slightly chewy and nutty, and super satisfying. They&#039;re vegan, gluten-free and refined sugar free too.

Oat Flour Pancakes (Vegan + GF)

150 g rolled oats (* (ensure gluten-free if necessary))

maple syrup (** (or sub any other sweetener))

vanilla extract

apple cider vinegar (*** (ensure gluten-free if necessary))

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

250 ml unsweetened almond milk

Coconut oil ((or sub vegetable oil))

Place the oats in a food processor.

Whizz into a fine powder.

Place into a bowl with all the ingredients for the pancake batter and mix well.

Cook the pancakes as soon as possible after making the batter, otherwise the oats will soak up liquid and the batter will become too thick!

Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.

Cook on a low heat for a few minutes until you see little bubbles appear on the surface of the pancake.

Use a spatula to flip it over and cook for another few minutes, until golden brown and crispy on both sides.

Repeat for the rest of the batter - makes around 8 pancakes.

Best enjoyed immediately!

These Oat Flour Pancakes are soft and fluffy, slightly chewy and nutty, and super satisfying. They’re healthy and nutritious, and are a great source of fibre. They’re made without flax eggs, aquafaba, bananas, chia eggs or applesauce and are vegan, gluten-free, refined sugar free and nut-free too. They’re easy to make, come together in one bowl and are ready in just 25 minutes!
Full recipe: https://www.rhiansrecipes.com/oat-flour-pancakes/

Oat Flour Pancakes (Vegan + Gluten-Free)

Light and fluffy peanut butter pancakes studded with chocolate chips! This Vegan &amp; Gluten-Free breakfast recipe is made with only 6 ingredients.

Vegan Peanut Butter Chocolate Chip Pancakes

baking powder

sea salt

natural creamy peanut butter

maple syrup

chocolate

Dry Ingredients

whisk the oat flour, baking powder, and salt together in a bowl until evenly combined. Set aside.

Wet Ingredients

mix the peanut butter, maple syrup, and vanilla (optional) together, then slowly pour in the dairy-free milk while whisking rapidly. Continue to whisk until the peanut butter has emulsified into the milk, then pour the wet ingredients into the bowl of dry ingredients. Mix well until a uniform batter forms &#8211; it may look slightly lumpy, but that&#8217;s okay.

Cook

Pre-heat a nonstick skillet or large griddle over medium heat. If your skillet is old or not non-stick, it&#8217;s best to lightly grease it with a cooking spray, dairy-free butter, or oil. Use a 1/4 cup measuring scoop to pour the pancake batter onto the skillet, making as many pancakes as you can fit. Sprinkle chocolate chips over each pancake. Cook for 3 to 5 minutes, or until the edges appear firm and slightly golden. Then use a spatula to carefully flip each pancake and cook for an additional 1-2 minutes. Repeat until all of the pancake batter has been used, transferring the pancakes to a cooling rack once cooked, or to a tray in an oven at 200F to keep warm.

Serve: 

warm, and as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as desired.

The addition of PB in pancakes is a genius idea. They are easy to make and delicious. I highly recommend!

I made these pancakes this morning with blueberries instead of chocolate chips, and they were delicious! The oat flour makes them very soft and fluffy. I love how simple and affordable the ingredients are too! I'll be making these pancakes again and again.

Omg I just made these for breakfast and they are absolutely delicious! They melt in your mouth and have such a fluffy texture, and the peanut butter takes it to the next level. Thank you for the wonderful recipe Caitlin :)

Best pancakes ever! Perfect balance of peanut butter and chocolate.

Oh my God these are so good! I’m not a huge pancake person, but every now and then I get a craving for them. This is my go-to recipe for when the pancake cravings hits! They’re like eating a gigantic, fluffy cookie. I didn’t even feel the need to put anything on them, they’re perfect as is!

These are so fast to make and tasted delicious, made mine with almond butter and definitely recommend!

Ok, this recipe is PERFECTION as written! Probably my go to lazy meal! Few things I do to make it even easier: 
1. I blend all my dry ingredients together in my ninja cup blender (like, at the same time im blending my full oats into flour). I then dump my dry into a bowl
2. I put the remaining wet ingredients into the same (now empty) blender- so much easier than whisking in the PB by hand! 
Also, to bump up the protein, I sometimes will do 3/4C oats and 1/4 vital wheat gluten or a scoop of protein powder! All versions tatse great! 
Thanks again for another great recipe! You're my fav recipe developer! 😁

These Oat Flour Pancakes are easy to make with only 7 ingredients! Fluffy and soft, they’re a naturally gluten-free and fiber-rich breakfast the whole family will adore.

salt

oat milk (or other plant milk)

apple cider vinegar

In a large bowl, stir together the oat flour, baking powder and salt.

Pour the milk, vinegar, maple syrup and vanilla into the bowl with the dry ingredients. Stir with a large spoon until just combined, but do not over mix or the pancakes will be dense. A few lumps are okay. If it&#39;s really thick, add a little water and stir. Oat flour can soak up liquid as it sits, so you may need to add a little water as you go.

Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or a neutral flavored oil, and drop about 1/3 cup of batter on it. Cook until bubbles form, then flip and cook for another minute or so, until golden brown. Repeat with the remaining batter.

Serve with maple syrup, vegan butter and fresh fruit.

Fluffy healthy oatmeal pancakes made with whole oats for a delicious, healthy breakfast! These tasty pancakes are easy to customize to your heart&#x27;s delight!

Oatmeal Protein Pancakes

oats

Tbsp protein powder of choice (optional*)

tsp ground cinnamon (optional)

eggs

egg whites (⅓ cup**)

milk of choice***

Tbsp pure maple syrup****

chocolate chips

pecans

Transfer the rolled oats to a high-powered blender or a food processor and blend on high speed for 30 seconds, or until a flour forms.

Add the protein powder, baking powder, ground cinnamon and sea salt and blend to combine (dry ingredients).

Transfer the rest of the wet ingredients (eggs, egg whites and milk of choice) to the blender and blend on medium speed until everything is combined.

Allow the batter to sit for 10 minutes. It will thicken substantially during this time.

Heat a large nonstick skillet (or electric griddle) over medium heat and add enough avocado oil (or melted butter or coconut oil) to generously coat the surface. Once the skillet has heated up for a few minutes, pour batter onto the hot surface, making any size pancakes you like.

If desired, sprinkle the batter with chocolate chips, blueberries or chopped nuts.

Cook the pancakes until it appears as though the sides have firmed up, about 2-3 minutes, then flip and continue cooking another 1 to 3 minutes or until the pancakes are cooked through. The pancakes should be slightly golden brown on each side. If they are too light in color, increase the heat to medium-high heat. If you find the pancakes are getting too dark too quickly, decrease to medium-low heat.

Repeat for the remaining batter. If you&#x27;d like, you can keep the finished pancakes on a baking sheet in the oven (set it to its lowest temperature setting) until you&#x27;re ready to serve the whole family.

Serve pancakes with your favorite toppings such as butter, pure maple syrup, almond butter (or nut or seed butter of choice), fresh fruit such as bananas, fresh berries, etc. My favorite way of eating these is spreading both butter and Nuttzo on the pancakes and adding a small drizzle of maple syrup or honey.

Have tried so many oat pancake recipes and finally found “the one”. This recipe made pancakes that were light and not doughy/gummy. I used oat flour as I had some and no protein powder. Delicious!  Thank you.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680792791/soli5sbvfufy1dhcjejo.mp4

Oatmeal Protein Pancakes are full of complex carbohydrates, fiber, and protein for a balanced breakfast. Delicious enough for weekend breakfasts and healthy enough for enjoying daily.

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Top 6 oat flour pancakes recipes from across the web

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Oat Flour Pancakes

Vegan Oat Flour Pancakes

Oat Flour Pancakes (Vegan + GF)

Vegan Peanut Butter Chocolate Chip ...

Oat Flour Pancakes

Oatmeal Protein Pancakes

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