Ingredients
Method
- If you make your oat flour, place one cup of oat groats or rolled oats on a Nutribullet, food processor, or blender and blend until it reaches a flour-like texture.
- Place all dry ingredients in a bowl (oat flour, baking powder, and salt) and whisk to combine.
- Add the rest of the ingredients (egg, milk, oil, maple syrup, and vanilla extract) to the same bowl, and mix well.
- To a medium heat pan (I like cast iron), add a splash of the oil of your choice (butter, avocado oil, coconut oil), and pour about 1/3 of the mixture into the center of the pan.
- Wait a few minutes, and once you see small bubbles form on the batter, flip it to the other side using a spatula. Let cook on the opposite side for about 2-3 minutes.
- Serve warm with maple syrup and/or your favorite pancake toppings (e.g., berries, bananas, nuts, etc.).
Notes
- Servings: This recipe makes about 3-4 pancakes, depending on the size. Typically, it’s good enough for two people. Although, depending on your appetite, you can eat all of them (I’ve done it).
- Oat pancake batter troubleshooting: The more you let this mixture sit, the more viscous it will become because the oats will start to absorb the liquid. The batter should look like a traditional pancake batter, not too runny or thick. If you feel it is too thin, add a splash of milk, and if you feel it is way too runny, add a bit more oat flour.
- Storage: Once cooled to room temperature, place the oat pancakes in an air-tight container and store it in the fridge for up to 3 days. You can also store these pancakes long-term in the freezer for months. Simply, wrap them in parchment paper to prevent freeze burn, and put them in a zip-lock bag, and the freezer.
- Thawing & Reheating: You can thaw them overnight in the fridge, or the way we do it in our home is simple to take it straight out of the freezer, microwave it for 1 minute, and give it a few minutes in our toaster over to help it regain some crunch.