Best 2 Oatmeal Flour Pancakes Recipes

Indulge in a delectable breakfast experience with our collection of oatmeal flour pancake recipes. These fluffy and nutritious pancakes are crafted using wholesome oatmeal flour, offering a satisfying and fiber-rich start to your day. Discover a variety of flavors and textures with our diverse recipes, ranging from classic buttermilk oatmeal pancakes to unique creations like hearty apple cinnamon oatmeal pancakes and decadent chocolate chip oatmeal pancakes. Each recipe is carefully curated to provide a delightful balance of flavors and textures, ensuring a delightful culinary experience. Whether you prefer simple and comforting pancakes or crave a more indulgent treat, our recipes cater to every taste. Embark on a culinary journey and savor the goodness of oatmeal flour pancakes, a wholesome and delicious addition to your breakfast repertoire.

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OATMEAL PANCAKES

Oatmeal Pancakes image

The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!

Provided by Erin Clarke / Well Plated

Categories Breakfast

Time 40m

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil)
3/4 cup nonfat plain Greek yogurt
1/2 cup nonfat milk
2 cups old-fashioned oats (, divided (or quick oats; do not use steel cut or instant))
2 large eggs
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup mix-ins of choice: toasted chopped nuts (, chocolate chips, blueberries, or diced fresh or dried fruit (optional))
For serving: pure maple syrup (, butter, or any of your favorite pancake toppings)

Steps:

If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
Serve hot with desired toppings.

Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g

OAT FLOUR PANCAKES

Oat Flour Pancakes image

Oat flour is a gluten-free alternative that can easily be made at home. We make ours from old-fashioned rolled oats to create tender, nutty, cinnamon-laced pancakes. To prevent the possibility of a dense, dry or toothsome pancake, we like to keep this batter on the thinner side. This ensures that the pancakes cook up perfectly light and fluffy.

Provided by Food Network Kitchen

Time 25m

Yield 10 to 12 pancakes

Number Of Ingredients 10

Ingredients

2 cups old-fashioned rolled oats (see Cook's Note)
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
1 cup milk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving

Steps:

Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.

Tips:

Using a blender or food processor to grind oats into flour yields a finer consistency and smoother texture in pancakes.
Adding a bit of baking powder to the batter helps the pancakes rise and become fluffy.
Using a non-stick pan or griddle prevents the pancakes from sticking and makes flipping them easier.
Cooking the pancakes over medium heat ensures they cook evenly without burning.
Serving the pancakes with your favorite toppings, such as butter, syrup, fresh fruits, or yogurt, enhances their flavor and makes them more enjoyable.

Conclusion:

Oatmeal flour pancakes are a delicious, nutritious, and versatile breakfast option. They are easy to make with pantry staples and can be customized to suit your preferences. Whether you prefer them plain or topped with your favorite ingredients, these pancakes are sure to satisfy your taste buds. Their unique flavor and texture, combined with the health benefits of oats, make them a great choice for a satisfying and wholesome start to your day.