Fluffy Oatmeal Pancakes (No Banana)
Make wonderfully fluffy and satisfying oatmeal pancakes using oat flour. This recipe uses simple ingredients for a wholesome breakfast ready quickly.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 6 medium pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter or oil
- 1 tablespoon maple syrup (optional)
Instructions
- Combine the oat flour, baking powder, cinnamon, and salt in a medium bowl. Whisk these dry ingredients together.
- In a separate bowl, whisk together the egg, milk, melted butter or oil, and maple syrup if you are using it.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For a gluten-free option, ensure your oat flour is certified gluten-free.
- If you want a slightly sweeter pancake, increase the maple syrup to 2 tablespoons.
- You can make the batter ahead and store it in the refrigerator for up to 24 hours. Stir well before using.
- For a heartier breakfast, add 1 tablespoon of ground flaxseed to the dry ingredients.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 2
- Sodium: 180
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
- Cholesterol: 45