Pancake enthusiasts, this recipe has been created just for you, regardless of whether you are gluten-free! This simple recipe requires one nutritious flour—oat flour—along with staple ingredients such as Greek yogurt, maple syrup, butter, and eggs. (If you don’t have oat flour available, you can easily prepare your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)
These delightful pancakes are light and tasty, featuring a gentle oatmeal essence. The yogurt adds a slight tang reminiscent of buttermilk, plus a boost of protein, and the maple syrup brings a richer flavor than regular sugar.
You could definitely argue that these pancakes are a healthier alternative to your typical stack of pancakes, especially when you opt for nutritious toppings to complement them. Most importantly, they make a fun indulgence to prepare on weekends, and they reheat wonderfully for quick breakfasts during the week.
Oat Flour Pancake Tips
Crafting pancakes is an art! These pointers will assist you in making your initial batch.
Allow the batter to rest for ten minutes. This gives the oat flour time to soak up some moisture, resulting in pancakes that are fluffy and light.
Ensure your batter has the appropriate texture. It should not be overly runny or so thick that stirring becomes difficult. The right consistency is achieved when you can pour some batter into a pan, creating a nice round shape without needing to assist it in spreading. If necessary, add up to 1/4 cup of milk to thin it out.
Gently grease your griddle or skillet with oil or butter. I prefer using avocado oil for cooking pancakes due to its high smoke point and neutral taste (butter tends to burn more quickly). Regardless of what you choose, make sure to remove any excess with a paper towel to prevent smoking.
Always start by cooking just one pancake first. After you’ve practiced with one pancake and verified that your skillet is adequately preheated, you can proceed to make more simultaneously. Leave a couple of inches between each pancake for easier flipping.
The pancakes are ready to be flipped when about 1/2-inch of the edges have transitioned from glossy to matte. Don’t expect to see bubbles forming around the edges for this particular recipe. The underside should be a lovely golden color at this stage. If in doubt, it’s wiser to wait a bit longer than risk ending up with a doughy disaster.
As you continue, reduce the heat gradually. The skillet will become hotter over time. If your pancakes are burning on the outside before being cooked through, your skillet is too hot. Lower the temperature slightly after every few pancakes.
Pancake Serving Suggestions
These pancakes are delicious with both traditional and healthier toppings. Here’s a selection of toppings or sides that you might like to pair with your pancakes.
More Gluten-Free Pancake Recipes
I enjoy making pancakes using wholesome gluten-free flours like oat flour, almond flour, and buckwheat flour. Here are six additional pancake recipes for you to savor:
Please share how your pancakes turn out in the comments. I value your input and always love hearing from you.
Gluten-Free Pancakes
This gluten-free pancake recipe utilizes oat flour and creates pancakes that are light, golden, and delightful. They are simple to prepare with fundamental ingredients. The recipe yields about 10 pancakes.
Instructions:
1. In a small mixing bowl, combine the yogurt, butter, and maple syrup. Crack in the eggs and whisk until well blended.
2. In a medium bowl, mix together the oat flour, baking soda, salt, and cinnamon. Use a large spoon to stir until everything is thoroughly combined.
3. Pour the wet ingredients into the dry ingredient bowl. Stir just until everything is mixed (avoid overmixing, as it will deflate the air bubbles that keep these pancakes airy). If you plan to include any mix-ins, gently fold them in now.
4. Allow the batter to rest for 10 minutes to thicken. In the last minute or two, heat a large stainless steel or nonstick skillet over medium-low heat. (Alternatively, preheat an electric griddle to 325 degrees Fahrenheit).
5. Once the pan is hot enough that a drop of water sizzles on it, lightly grease it, removing any surplus with a paper towel. Pour ¼ cup of batter onto the pan. Allow the pancake to cook for around 3 to 4 minutes, until the edges appear more matte than shiny and the bottom is golden. (If the batter is too thick and requires assistance to spread, thin it with milk as needed.)
6. After the underside is adequately cooked, flip it with a spatula and cook for another 90 seconds or so, until both sides are golden brown. You may need to lower the heat at this stage. Continue with the remaining pancakes, greasing the pan as necessary.