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Oat Flour Pancakes (Gluten Free)

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Ingredients

Warning0 allergens identified

Oat Flour Pancakes (Gluten Free)

1 cup unsweetened almond milk or substitute with your favorite

1 tbsp fresh lemon juice or substitute with apple cider or white vinegar

2 bananasmashed

2 eggs

2 tablespoons coconut oil sub with your favorite oil

2 cups oat flour

2 teaspoons baking powder

½ tsp baking soda

1 tsp ground cinnamonoptional

¼ tsp salt

fruitoptional

maple syrupoptional

Place the almond milk in a 1 cup measuring cup and stir in the lemon juice or vinegar. Allow the mixture to stand at room temperature for 10 minutes to sour (this is dairy free buttermilk!) while you prep the remaining ingredients.

Mashed the bananas in a large bowl (it's ok to leave a few chunks). Add the almond milk, eggs and oil and whisk well to combine.

Add the oat flour, baking powder, baking soda, cinnamon and salt to the wet ingredients and whisk well to combine. Allow the mixture to stand for 5-10 minutes to thicken to the desired consistency. If the batter becomes too thick at any time, whisk in an additional tablespoon or two of milk.

Heat a nonstick skillet or griddle over medium heat. Using an ice cream scoop or 1/3 cup measure, pour the batter onto the heated skillet and spread the batter out with the back of the scoop. Flip the pancakes once bubbles begin to form on top and the bottom is golden brown, and cook about 2 minutes longer or until browned. Place the cooked pancakes on a wire rack and repeat with the remaining pancake batter. If the pan becomes too hot, reduce the heat to medium low and adjust cooking time.

Serve warm with maple syrup and fruit if desired. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Mash Bananas Thoroughly 🍌
Mash bananas until completely smooth with no lumps to ensure even distribution throughout the batter and create natural sweetness without refined sugar for optimal texture.
Let Batter Rest 5 Minutes ⏱️
Allow the mixed batter to sit for 5 minutes before cooking to let the oat flour fully absorb the almond milk, resulting in fluffier, more cohesive pancakes.
Use Medium-Low Heat 🔥
Cook oat flour pancakes on medium-low heat rather than high heat to prevent burning the outside while the inside remains undercooked, ensuring golden edges and fluffy centers.
Add Lemon Juice Last 🍋
Stir fresh lemon juice into the batter just before cooking to enhance brightness and activate the baking soda more effectively for superior lift and fluffiness.
Freeze Individual Portions 🧊
Cool pancakes completely, layer with parchment paper, and freeze in an airtight container for up to 3 months; reheat in a toaster for quick weekday breakfasts without sacrificing quality.