These oat flour pancakes are fluffy, soft and so delicious! They are quick and easy to make. These oatmeal flour pancakes are made with only a handful of healthy ingredients. They are great for breakfast, brunch or breakfast for dinner!
First, add all ingredients to a mixing bowl. Stir until combined.
Allow pancake batter to sit at room temperature for 10 minutes to slightly thicken.
Add coconut oil or butter to a large skillet or griddle over low medium heat.
Once coconut oil has melted, pour batter onto skillet in large circles. They should be about 4 inches in diameter.
Once pancake has started to form small bubbles, flip pancakes with spatula. Cook for 2 to 3 minutes on each side or until golden brown and cooked through. Add more coconut oil or butter to skillet so it is never dry.
Finally, remove pancakes from skillet. Top with desired toppings and serve!
Notes
These pancakes are not overly sweet. Feel free to add up to 1 tablespoon of white sugar or coconut sugar to batter for a more sweet result.
I highly recommend buying oat flour. It is tough to blend oats enough to get them into a very fine powder.
Any milk works. I used unsweetened almond milk to keep these pancakes dairy free.
Coconut oil or butter work well for both the pancake batter and coating the skillet. Vegan butter can be used also.
Flip pancakes once small bubbles have formed on surface of pancakes. Use a fairly large spatula to carefully flip pancakes.
Continue adding coconut oil or butter to skillet so it is never dry. This prevents sticking.
Store leftovers in the fridge for up to 3 days.
If freezing pancakes, place a piece of parchment paper between each pancake before freezing.