Dare I say I found my new favorite pancake recipe? Would you believe me if I told you they were gluten-free? Well, start believing. These pancakes are made with oat flour, and as a result, they have so much flavor! An added perk is that you don’t feel too full or gross after eating them. The first time I made them, I immediately sent the recipe to my gluten-free friend Katelyn, and called to tell my mom about them. I know…totally geeking out over a stack of pancakes, but they were just that good!
This was also the first time I used my food processor I got for Christmas to make my own flour. If you have one, it is SO much cheaper than buying oat flour from the store. I pulsed the oats for probably two minutes or so. It should work with a good blender, but I haven’t tried it. My favorite version is in the photo above, where I topped mine with real maple syrup, sliced bananas, chia seeds, and candied pecans. Truly divine. Whether you’re gluten-free or not, give these pancakes a shot!
Oat Flour Pancakes
1 3/4 cup freshly ground oat flour
1 teaspoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 1/2 tablespoons canola oil
2 large eggs
1/2 teaspoon vanilla
Heat electric griddle to 375 degrees.
Add all the dry ingredients to a mixing bowl and whisk together. Add all wet ingredients to a 2nd mixing bowl and whisk together. Add dry ingredient mix to wet ingredient mixing bowl and whisk until it just comes together. Let the batter sit for about five minutes.
Lightly spray hot griddle with cooking spray. I followed the original recipe exactly, even when it came to cooking time: 1 minute and 45 seconds on the first side and 2 minutes and 15 seconds on the second side. This may vary depending on your griddle.