Oat Flour Pancakes

These oat flour pancakes are a healthy breakfast that needs just 5 ingredients to make. My secret trick ensures they are super thick and fluffy every single time.

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 82kcal

Author Arman Liew

Ingredients

3/4 cup oat flour
1 teaspoon baking soda
2 large eggs
1/4 cup + 1 tablespoon yogurt plain or Greek yogurt
2 tablespoon maple syrup can use honey or agave nectar

Instructions

In a small bowl, mix together your oat flour with baking soda and set aside. In a separate bowl, whisk together your eggs, yogurt, and maple syrup, until smooth. Combine your wet and dry ingredients and mix well.
Grease a non-stick pan and heat it up on medium heat. Once hot, add spoonfuls of the batter and cover the pan. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further minute. Remove the cooked pancakes from the heat.
Repeat this process until all your pancake batter has been used up.

Notes

TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place pancakes in a ziplock bag (either all together or in single serving portions) and store them in the freezer for up to 6 months.

TO REHEAT: Use either a non-stick pan or a preheated oven. Avoid microwaving them, as they will become soggy.

Nutrition