Fluffy Oat Flour Pancakes for a Cozy Breakfast Delight

These Fluffy Oat Flour Pancakes are gluten-free, dairy-free, and packed with fiber for a nutritious breakfast delight.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Resting Time 2

Total Time 17

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Batter

1 cup Rolled Oats Old fashioned or quick cook oats
2 tsp Baking Powder Leavening agent
1/4 tsp Salt Enhances flavor
1 cup Almond Milk Can substitute with oat or coconut milk
2 tbsp Maple Syrup For natural sweetness
1 large Egg Or swap with flax egg for vegan option

For Serving (Optional)

1 cup Fresh Fruits Seasonal fruits like berries
2 tbsp Nut Butter For added protein
Additional Toppings Maple syrup, yogurt, or nuts

Equipment

Blender
non-stick skillet

Method

Step-by-Step Instructions

Blend the Ingredients: Add rolled oats, baking powder, salt, almond milk, maple syrup, and egg (or flax egg) into a blender. Blend for about 30 seconds until smooth.
Preheat the Skillet: Heat a non-stick skillet over medium heat, adding a tablespoon of butter or oil. Preheat for 2–3 minutes.
Cook the Pancakes: Pour a generous ¼ cup of batter into the skillet. Cook for 2–3 minutes until bubbles form on the surface.
Flip and Finish Cooking: Flip the pancake and cook for an additional 2–3 minutes until golden brown. Repeat with remaining batter.
Serve and Enjoy: Stack pancakes on a plate, optionally topping with butter, maple syrup, or fresh fruits. Serve warm.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 100mgPotassium: 180mgFiber: 3gSugar: 4gCalcium: 2mgIron: 5mg

Notes

Ensure the skillet is adequately preheated for perfect pancakes and avoid overblending the batter.

Tried this recipe?

Let us know how it was!