Soft and Fluffy Oat Flour Pancakes for a Healthy Breakfast

Enjoy soft and fluffy oat flour pancakes that are both healthy and gluten-free.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 pancakes

Course: Breakfast

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Batter

2 cups Rolled Oats Use old fashioned or quick cook oats.
2 teaspoons Baking Powder Key leavening agent for fluffiness.
1/4 teaspoon Salt Enhances sweetness and flavor.
1 cup Milk Use non-dairy options for gluten-free and dairy-free.
2 tablespoons Maple Syrup Can be omitted for sugar-free pancakes.
1 large Egg Can replace with flax egg for vegan option.

Serving Suggestions

4 tablespoons Butter Classic topping for pancakes.
1/4 cup Maple Syrup Drizzle generously for sweetness.
1 cup Fresh Fruits Sliced bananas, blueberries, or strawberries.
1/2 cup Yogurt Adds creaminess to the pancakes.

Equipment

blender
Skillet

Method

Step-by-Step Instructions

Blend the Batter: Add rolled oats, baking powder, salt, milk, maple syrup, and an egg (or flax egg) into a blender. Blend until smooth.
Preheat the Skillet: Heat a large skillet over medium heat and add butter or oil. Ensure it's hot enough when a drop of water sizzles.
Pour the Batter: Pour approximately ¼ cup of batter for each pancake. Space them an inch apart and cook for 2-3 minutes until bubbles form.
Flip and Finish Cooking: Flip each pancake and cook for another 2-3 minutes until golden brown. Keep warm while finishing the batch.
Serve Warm: Top with butter, maple syrup, or fruits. Enjoy your healthy breakfast!

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 3gSugar: 4gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

These pancakes are customizable with various mix-ins like fruits or nuts and can be frozen for later use.

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