Oat Flour Pancakes Recipes

OAT FLOUR PANCAKES RECIPE

Oat Flour Pancakes Recipe image

These fluffy oat flour pancakes are the perfect quick & easy gluten free breakfast! How to make healthy pancakes with oats in under 30 minutes.

Provided by Alyssia Sheikh

Time 20m

Number Of Ingredients 10

Ingredients

2 cups oat flour (or 2½ cups rolled oats, blended)
2 tsp baking powder
½ tsp cinnamon
½ tsp salt
2 eggs
1 cup milk of choice
½ tsp vanilla extract
1 tsp lemon juice
oil or butter (for cooking)
toppings of choice ((maple syrup, fresh fruit, whipped cream))

Steps:

To make homemade oat flour, add rolled oats to a blender and blend into a fine, fluffy texture.
Whisk together dry ingredients (oat flour, baking powder, cinnamon, and salt).
Separately, whisk together wet ingredients (eggs, milk, vanilla, and lemon juice).
Fold dry mixture into wet mixture, but don't overmix.
Allow batter to sit for 5-10 minutes to thicken slightly.
Heat a frying pan or griddle over medium heat. (See specific temperatures for griddle below.)
Add a drizzle of oil or melt butter onto the griddle.
Use an ice cream scoop (or ¼ cup) to distribute pancake batter onto heated surface. (Or 1 Tbsp for mini silver dollar pancakes.)
Cook pancakes until small bubbles form and bottoms are lightly browned, then flip. (These will bubble slightly, but not as much as traditional pancakes.) Cook about 1½-2 minutes per side. (Or 45-60 seconds per side for silver dollar.)
Serve and enjoy with maple syrup and your favorite toppings!
Yields 8-10 oat flour pancakes, using ¼ cup scoop for batter.
Turn heat on griddle to medium low (300°F or 150°C) for 5-10 minutes while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
Water Test: Drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it's too hot; if water droplets sizzle but "dance" and move around, the temperature is perfect.
Follow cooking procedure described above.

Nutrition Facts : ServingSize 3 medium pancakes, Calories 378 kcal, Fat 9 g, Carbohydrate 56 g, Fiber 8.5 g, Protein 12.5 g

OAT FLOUR PANCAKES

Oat Flour Pancakes image

Oat flour is a gluten-free alternative that can easily be made at home. We make ours from old-fashioned rolled oats to create tender, nutty, cinnamon-laced pancakes. To prevent the possibility of a dense, dry or toothsome pancake, we like to keep this batter on the thinner side. This ensures that the pancakes cook up perfectly light and fluffy.

Provided by Food Network Kitchen

Time 25m

Yield 10 to 12 pancakes

Number Of Ingredients 10

Ingredients

2 cups old-fashioned rolled oats (see Cook's Note)
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
1 cup milk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving

Steps:

Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.

OATMEAL PANCAKES II

Oatmeal Pancakes II image

I make this for my kids quite often. It is very simple. Preparing the batter in the food processor makes it that much easier. Serve with syrup and butter. Also good with applesauce!

Provided by mom2hhh

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup all-purpose flour
½ cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 egg

Steps:

Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 24.6 g, Cholesterol 48.3 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 604.7 mg, Sugar 5.7 g

OAT FLOUR PANCAKES

Oat Flour Pancakes image

Me and my husband have both been diagnosed with high cholesterol. Unfortunately neither of us likes oatmeal in a bowl (which I believe can lower cholesterol levels if eaten daily), so I tweaked a pancake recipe to make it heart healthy with the benefits of oats. To our surprise they turned out fantastic! Hope you'll add them to your heart healthy diet as well.

Provided by Love2Bake

Categories Breakfast

Time 50m

Yield 8 pancakes

Number Of Ingredients 10

Ingredients

1 1/2 cups oat flour
1/2 cup white flour
1/2-1 cup rolled oats
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 large eggs
2 cups buttermilk
1/4 cup canola oil

Steps:

In a large bowl mix the top 7 dry ingredients together.
Place the remaining 3 liquid ingredients in a four cup pyrex measuring cup and blend well.
Pour the liquid mixture into the dry mixture and mix with a whisk just until blended.
Do not overmix.
Heat a griddle to medium heat.
Spray with non-stick cooking spray.
Pour 3/4 a cup mix per pancake onto griddle.
Cook on medium heat for 1-3 minutes until bubbles form, flip and cook the other side for about a minute.
Top with your favorite toppings.
Enjoy!

Nutrition Facts : Calories 238.2, Fat 9.6, SaturatedFat 1.4, Cholesterol 49, Sodium 550.4, Carbohydrate 31.6, Fiber 3, Sugar 6.8, Protein 7.9

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