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Stack of oat flour pancakes with blueberries.

Oat Flour Pancakes

Wendy Faulkner
Gluten free, and high in fibre and protein, these oat flour pancakes will keep you fuller for longer
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Healthy
Servings 2
Calories 238 kcal

Equipment

  • hand blender or food processor

Ingredients
  

  • 100 g whole rolled oats
  • 1 egg
  • 100 ml milk
  • ½ teaspoon baking powder
  • ½ teaspoon olive oil or coconut oil

Optional

  • ½ teaspoon cinnamon

Instructions
 

  • Add all the ingredients to a tall jug and blitz with a stick blender until smooth. (You can use a food processor if you prefer). The mixture should be quite thick so that the pancakes hold their shape. If necessary add a few more oats. Or if the mixture looks too thick, you can add a little more milk.
  • Heat the oil in a pan. When hot, add tablespoons of the pancake mixture and spread out a little with the back of a spoon. Cook for 2-3 minutes until set. Then turn or flip, and cook the other side for 1-2 minutes.
  • It's best to cook the pancakes in 2 batches so that there is room to turn them.

Notes

  1. If you want to make the pancake mixture by hand, it's best to use ready ground oat flour so you have a smoother mixture. Beat the egg in a bowl, and add in the oat flour, baking powder, milk and cinnamon if using.
  2. You can use any kind of milk: diary or non dairy, skimmed or full fat

Nutrition

Calories: 238kcalCarbohydrates: 36.5gProtein: 11.1gFat: 5.5gSaturated Fat: 1.3gFiber: 5.1gSugar: 3.2g
Keyword Brunch, Gluten free, Healthy
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