I’ve attempted these Oat Pancakes before, but the issue with oats is, as soon as they’re exposed to liquid, they start to become this sticky stodge at which point it’s too late to change texture and it must now be eaten this way! With these pancakes, the speed at which you use the mixture and the addition of baking powder works wonders.
I have to admit, I made the below recipe three times, and out of the three, two of them were perfect and the other one not so perfect. I have no idea why, maybe I didn’t whisk the batter enough or the pan wasn’t hot enough, I just don’t know! I experimented using milk, buttermilk, flax egg and each version varied from the last. The one below was the best mix of all but it may take you a few tries to get the pancakes super fluffy as it did with me, but it is possible and it’s awesome!
PS – I love Pancakes so much they even have their own category!
Questions about Oat pancakes
How to make Oat pancakes?
To make Oat pancakes, you will need to whisk together oat flour (ground oats), plant milk, lemon juice, flak egg, baking powder, bicarbonate soda, coconut sugar, vanilla extract and oil to cook. When a creamy, smooth, lump-free batter is achieved, leave to rest for 5 minutes. Heat a pan and add a dash of oil (optional). Add a small ladle full (roughly half a cup) of batter in the pan and leave for 3 minutes. Bubbles should start forming at the surface. Flip over and cook a further 3 minutes. Both sides should be golden brown and the texture should be fluffy. It will be a bit more dense than pancakes made with wheat flour as oats are naturally more gummy when mixed with water.
Can pancake batter be made in advance?
Making batter a day in advance is fine, but what I found when using oat flour was that the pancakes were more stodgy. Adding a little more baking powder to this helped, but using the mixture as soon as it’s ready to cook will yield pancakes with the optimal fluffy texture.
Why aren’t my oatmeal pancakes fluffy?
Oatmeal pancakes may not be fluffy due to a lack of baking powder or soda, too much liquid or not cooking in a hot pan from the start.
Oat pancakes Substitutions
- If you prefer some added texture, you can add nuts or chocolate chips to the batter.
- Some of the oat powder can be replaced with protein powder if you prefer to have a higher protein content.
These oat pancakes are…
- Fluffy
- Cakey
- Vanilla flavour
- Gluten-free
- Simple
- 1-blender
- Vegan
- Plant-based
More Recipes to Try…
Save for Later
If you don’t have time to make this recipe now, click on any image on this page to add it to your Pinterest list and make it later. Fancy more inspo? Come see me on Pinterest for breakfast, lunch, dinner and dessert ideas.
Made this Recipe?
If you had a go at this recipe, be sure to give me a shout on Instagram at @food_flaneur so I don’t miss out on your creations and give your post some love!
Oat Pancakes Recipe
Oat Pancakes
Ingredients
- 150 g oat flour
- 250 ml milk + 1 tsp lemon juice/vinegar
- 1 flax egg/egg replacement
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
- Splash of oil to cook optional
Instructions
- Combine all dry ingredients.
- Next, combine all wet ingredients and then whisk them into the dry.
- Heat a tad oil in a frying pan then ladle in the pancake batter, one scoop at a time.
- Allow to cook around 3 minutes, at which there should be bubbles at the surface of the batter.
- Flip over to the other side and leave another 3 minutes (maybe a little less/longer depending on your pan, heat, ladle size etc).
- Remove from the heat and continue until all batter has been used up.
Notes
- Any flour can be used instead of oats
- All types of plant milk are suitable
- Coconut sugar can be replaced with other sugar and also syrups
[…] via Fluffy Oatmeal Pancakes — […]