Are you tired of bland, boring breakfast options that leave you feeling heavy and unsatisfied? Get ready to revolutionize your morning routine with these incredibly delicious, wheat-free oat flour pancakes that are not just a treat for your taste buds, but a nutritious powerhouse that will keep you energized all morning long! These pancakes are perfect for health-conscious foodies, gluten-sensitive individuals, and anyone looking to enjoy a guilt-free, mouthwatering breakfast that doesn't compromise on flavor or texture.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup oat flour
- 1 cup almond milk
- 1 tbsp honey or maple syrup
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a large mixing bowl, combine the oat flour, baking powder, and salt. Whisk these dry ingredients together until well blended and any potential lumps are broken up.
- In a separate medium bowl, mix the almond milk, honey (or maple syrup), and vanilla extract. Stir until the sweetener is completely dissolved and ingredients are well incorporated.
- Pour the wet ingredients into the dry ingredients. Gently mix with a spatula or whisk until just combined. Be careful not to overmix; some small lumps are okay. Let the batter rest for 3-5 minutes to allow the oat flour to absorb the liquid.
- Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with a small amount of coconut oil or cooking spray.
- Using a 1/4 cup measuring cup, scoop the batter onto the heated surface. Cook each pancake for approximately 2-3 minutes or until small bubbles form on the surface and edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown. The second side typically cooks faster than the first.
- Transfer cooked pancakes to a plate and repeat the process with remaining batter. Keep pancakes warm by covering with a clean kitchen towel.
- Serve warm with optional toppings like fresh berries, sliced bananas, a drizzle of maple syrup, or a sprinkle of chopped nuts.
Tips
- Let the batter rest for 3-5 minutes to allow the oat flour to fully absorb the liquid, creating a smoother, more consistent texture.
- Use medium heat to ensure even cooking and prevent burning. If the pan is too hot, the outside will burn while the inside remains undercooked.
- Look for small bubbles forming on the surface and dry edges as your cue to flip the pancake - this typically takes 2-3 minutes.
- Don't overmix the batter! A few small lumps are perfectly fine and will help maintain a light, fluffy texture.
- If the batter seems too thick, add a little more almond milk to thin it out. If it's too thin, let it rest a bit longer or add a touch more oat flour.
- For extra flavor, try adding cinnamon, mashed banana, or a sprinkle of chocolate chips to the batter.
- Keep cooked pancakes warm by covering them with a clean kitchen towel while you finish cooking the remaining batter.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
