Oat flour pancakes are not only delicious, they're very easy to make, gluten-free, and easy on the budget! If you make the oat flour yourself, it's even cheaper than buying regular flour, (especially regular gluten free flour). They're like a big bowl of oatmeal in pancake form: portable, filling, and craveable!
We top them with homemade strawberry sauce and granola, but you can also stick to the classic butter and maple syrup with seasonal fruit. Pair with vanilla yogurt or whipped cream for a variation.
- 2 1/2 cups rolled oats (old-fashioned)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 3 tablespoons butter (melted)
- 1 1/4 cups milk
- 1 teaspoon vanilla
- 2 eggs
- For the strawberry sauce:
- 1 quart strawberries
- 1 teaspoon lemon juice (fresh squeezed)
- 1/3 cup sugar (granulated)
- garnish: granola, vanilla yogurt, butter, syrup
Gather your pancake ingredients.
Grind the oats in your food processor until they become a fine flour.
Combine the oat flour and the other dry ingredients in a large bowl until completely incorporated.
Whisk together the melted butter, milk, vanilla, and eggs in a measuring cup or a mixing bowl.
Combine the wet and dry ingredients in the large bowl. Whisk until the wet and dry ingredients are incorporated and mostly smooth. Let the batter sit for 10 minutes so it will thicken slightly.
Heat up a griddle or non-stick pan on high heat. Grease the griddle and then turn the heat down to medium-low. Add the batter to the griddle in rounds and cook for a few minutes per side until browned. Keep the pancakes warm in a 200 F oven.
Make the Strawberry Sauce
Gather your ingredients for the strawberry sauce.
Chop the strawberries and add them to a small sauce pan with the lemon juice and sugar.
Heat the strawberry mixture on medium heat until thickened and the strawberries are softened.
Top the warm pancakes with the strawberry sauce, a garnish of granola, or a dollop of vanilla yogurt! Oatmeal in pancake form is served!
- If you use store-bought oat flour, just use 2 cups. The oats grind down to less volume.
- You can easily make these dairy-free by subbing in coconut oil for the butter and dairy-free milk for the regular milk.
- Don't leave the batter sitting for too long. It will continue to thicken as it sits and won't spread well in the pan if it's too thick.
- Make the pancakes ahead of time and heat them up in the microwave or a toaster before serving. They freeze very well. After they have cooled, simply pop them in a plastic bag and place them flat on a freezer shelf.