Oat flour pancakes are a delicious alternative if you eat gluten-free. Oat flour is a whole grain flour, so these pancakes contain more protein and fiber than traditional flour pancakes.
If you're unable to eat gluten, it can be hard to find a way to eat some of your favorite recipes without sacrificing lightness or texture. Not so with these oat flour pancakes (as long as you use certified gluten-free oats or oat flour)!
Yes, they're a little less fluffy than traditional buttermilk pancakes, but the taste is nearly the same. I know this because my extremely picky son, who notices when I buy the wrong brand of chicken nuggets, ate these without complaining that they tasted different!
Ingredients for Buttermilk Oat Flour Pancakes
Not all oats are gluten-free. They can become cross-contaminated if wheat is grown in a nearby field, or if the oats are processed in a facility that also processes wheat. If gluten is a concern for you, make sure you buy certified gluten-free oats or oat flour.
The remaining ingredients are pretty standard for pancakes: sugar, baking powder, baking soda, and salt. I find a little cinnamon adds a nice, subtle warmth to the pancakes, but feel free to omit if you like.
I use reduced-fat buttermilk, as it's all I can find at my regular grocery store. Non-reduced fat would work just as well. I use large eggs in all my recipes, and of course, vanilla.
What is Oat Flour?
Oat flour is simply oats, ground to a powdery flour. If you can't find it in the store, all you need to do is grind some oats in a food processor. You can use any kind of oats: quick-cooking, old-fashioned, even stone ground!
It's a whole grain flour, so using it in place of all-purpose flour increases the amount of fiber and protein in your recipe. If you want to substitute it in another recipe, you need to use the same weight (not volume) of all-purpose flour. Oat flour is significantly lighter than all-purpose, so if you use the same volume, your recipe will fail.
Some Tips for Making Oat Flour Pancakes
Tip One: Seriously, whisk JUST until the dry ingredients are moistened. Oat flour is extra sensitive to being overworked. If you over-mix, your pancakes will be tough. Don't skip that 10 minute rest either!
Tip Two: Use a very thin spatula. Oat flour pancakes will be a little thinner and more delicate than traditional pancakes. A thicker spatula will tear the pancake when you try to get under it to flip it.
Tip Three: Let your ingredients come to room temperature. If you try to mix melted butter into cold buttermilk, your butter will no longer be melted and you'll have clumps of unmixed butter in your batter.
A: Yes! Substitute an equal amount of vegan buttermilk for the regular buttermilk, and an equal amount of melted coconut oil for the melted butter.
A: Yes, stack the pancakes between layers of parchment or wax paper, and place the stack in a freezer-grade zip-top plastic bag.
A: Of course! Add ½ cup to 1 cup of fruit, chocolate chips, or whatever mix-in you like.
- 1 ½ cups (4 ¾ oz or 135 g) oat flour (storebought or homemade—see Note)
- 3 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 ¾ cups buttermilk, at room temperature
- 2 large eggs, at room temperature
- 3 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- In a large mixing bowl, whisk together the oat flour, sugar, baking powder, baking soda, salt and cinnamon (if using).
- In a large mixing cup or a smaller mixing bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract.
- Pour the wet ingredients over the dry, and whisk just until incorporated. There will still be some lumps—that's fine.
- Set the mixing bowl aside to rest for 10 minutes.
- Meanwhile, preheat a griddle to 300 degrees (or let a griddle pan on your stovetop over medium heat).
- After the 10 minute rest, spray the griddle with nonstick spray or grease with butter.
- Spoon batter by the ¼-cupful onto the griddle. Cook until the all but the very center of the pancake appears dry before gently flipping. Cook until the bottom is browned.
- Repeat with remaining batter.
- Serve with additional butter and maple syrup.
If you can't find oat flour, it's very easy to make your own! Measure out the same weight (not volume) of old-fashioned oats and place in a food processor. Process until the oats resemble fine flour. Use as directed in the recipe.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 388mgCarbohydrates: 21gFiber: 1gSugar: 6gProtein: 5g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
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