20 Fluffy Oat Flour Pancakes Recipes Delicious

Wake up to the smell of warm, fluffy pancakes that are not only delicious but also packed with the wholesome goodness of oat flour! Whether you’re craving a cozy weekend breakfast or a quick weekday treat, our roundup of 20 Fluffy Oat Flour Pancakes Recipes has something for everyone. Get ready to flip your way to pancake perfection—each recipe is a ticket to a mouthwatering morning delight!

Blueberry Oat Flour Pancakes

Vibrant and wholesome, these Blueberry Oat Flour Pancakes are a nutritious twist on the classic breakfast favorite. Perfect for a quick morning meal or a leisurely weekend brunch.

Ingredients

• For the batter:
  • 1 cup oat flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 tbsp melted butter
• For cooking and serving:
  • 1/2 cup fresh blueberries
  • Butter or oil for the pan
  • Maple syrup for serving

Instructions

1. In a large bowl, whisk together oat flour, sugar, baking powder, and salt.
2. In another bowl, beat the milk, egg, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Do not overmix to keep pancakes fluffy.
4. Gently fold in the blueberries.
5. Heat a non-stick pan over medium heat. Lightly grease with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface, about 2-3 minutes. Tip: Wait for bubbles to ensure pancakes are ready to flip.
7. Flip the pancakes. Cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes are browning too quickly.
8. Serve warm with maple syrup.

Light and fluffy with a slight chew from the oat flour, these pancakes are bursting with juicy blueberries. Try topping with a dollop of Greek yogurt for extra protein.

Banana Oat Flour Pancakes

Never underestimate the power of a simple, nutritious breakfast. These Banana Oat Flour Pancakes are quick to make and packed with flavor.

Ingredients

• For the pancakes:
• 1 cup oat flour
• 1 ripe banana, mashed
• 1 egg
• 1/2 cup milk
• 1 tbsp honey
• 1 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. In a large bowl, mash the banana until smooth.
2. Add the egg, milk, and honey to the banana. Whisk until combined.
3. Tip: Use a fork to mash the banana quickly and efficiently.
4. Add the oat flour, baking powder, cinnamon, and salt to the wet ingredients. Mix until just combined.
5. Tip: Do not overmix the batter to keep the pancakes fluffy.
6. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup of batter for each pancake.
7. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes.
8. Tip: Wait for the bubbles to form before flipping to ensure the pancakes are ready.
9. Serve warm with your favorite toppings.

Light and fluffy, these pancakes have a subtle sweetness from the banana and honey. Try topping with fresh berries and a drizzle of maple syrup for extra flavor.

Chocolate Chip Oat Flour Pancakes

These chocolate chip oat flour pancakes are a game-changer for your morning routine. They’re fluffy, nutritious, and packed with chocolatey goodness.

Ingredients

• For the batter:
• 1 cup oat flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1 egg
• 1 tbsp melted butter
• 1/2 tsp vanilla extract
• For cooking and serving:
• 1/2 cup chocolate chips
• Butter or oil for greasing

Instructions

1. In a large bowl, whisk together oat flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Overmixing can make the pancakes tough.
4. Gently fold in the chocolate chips.
5. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes are browning too quickly.
8. Serve warm. Tip: For extra indulgence, drizzle with maple syrup or add a dollop of whipped cream.

Oat flour gives these pancakes a hearty texture, while the chocolate chips add a sweet surprise in every bite. Try stacking them high with fresh berries for a colorful breakfast plate.

Cinnamon Roll Oat Flour Pancakes

Cinnamon roll oat flour pancakes blend the cozy flavors of your favorite pastry into a hearty breakfast. Perfect for lazy weekends or meal prep, they’re a twist on classic pancakes that’ll impress.

Ingredients

• For the pancakes:
  • 1 cup oat flour
  • 1 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1 egg
  • 1 tbsp melted coconut oil
• For the cinnamon swirl:
  • 2 tbsp melted coconut oil
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon

Instructions

1. In a large bowl, whisk together oat flour, coconut sugar, baking powder, cinnamon, and salt.
2. Add almond milk, egg, and melted coconut oil to the dry ingredients. Mix until just combined. Let batter rest for 5 minutes to thicken.
3. While batter rests, mix melted coconut oil, coconut sugar, and cinnamon in a small bowl for the swirl.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
5. Drizzle cinnamon swirl mixture over each pancake. Use a toothpick to swirl the mixture into the batter.
6. Cook pancakes for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden.
7. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
8. Tip: For extra fluffiness, don’t overmix the batter.
9. Tip: Adjust skillet heat as needed to prevent burning.

Rich in cinnamon flavor with a tender, fluffy texture, these pancakes are a morning game-changer. Serve stacked high with a drizzle of maple syrup or a dollop of yogurt for extra decadence.

Apple Cinnamon Oat Flour Pancakes

Vibrant mornings call for these Apple Cinnamon Oat Flour Pancakes, a hearty twist on the classic that’s both nutritious and indulgent.

Ingredients

• For the pancakes:
  • 1 cup oat flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup grated apple
• For cooking:
  • 1 tbsp coconut oil

Instructions

1. In a large bowl, whisk together oat flour, baking powder, cinnamon, and salt.
2. In another bowl, mix almond milk, egg, maple syrup, and vanilla extract until smooth.
3. Combine wet ingredients with dry ingredients. Stir until just mixed.
4. Fold in grated apple gently to avoid overmixing.
5. Heat a non-stick skillet over medium heat (350°F). Add coconut oil.
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
7. Flip pancakes. Cook until golden brown, about 1-2 minutes more.
8. Repeat with remaining batter, adding more coconut oil as needed.

Unbelievably fluffy with a hint of sweetness and spice, these pancakes are perfect topped with extra apple slices or a drizzle of maple syrup for an extra decadent touch.

Pumpkin Spice Oat Flour Pancakes

Good morning, let’s make Pumpkin Spice Oat Flour Pancakes. These fluffy, spiced pancakes are perfect for a cozy breakfast.

Ingredients

– For the dry mix: 1 cup oat flour, 1 tbsp sugar, 2 tsp pumpkin spice, 1 tsp baking powder, 1/2 tsp salt. – For the wet mix: 3/4 cup milk, 1/2 cup pumpkin puree, 1 egg, 1 tbsp melted butter.

Instructions

1. In a bowl, whisk together oat flour, sugar, pumpkin spice, baking powder, and salt. 2. In another bowl, mix milk, pumpkin puree, egg, and melted butter until smooth. 3. Combine wet and dry ingredients, stirring just until mixed. Tip: Overmixing leads to tough pancakes. 4. Heat a non-stick skillet over medium heat (350°F). 5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes. 6. Flip pancakes. Cook until golden brown, about 1-2 minutes more. Tip: Keep pancakes warm in a 200°F oven while cooking the rest. 7. Serve immediately. Tip: Drizzle with maple syrup and top with toasted pecans for extra crunch. These pancakes are wonderfully soft with a hint of spice. Try them with a dollop of whipped cream for a decadent twist.

Peanut Butter Oat Flour Pancakes

Fancy a quick, nutritious breakfast? These peanut butter oat flour pancakes are your go-to. They’re simple, satisfying, and packed with protein.

Ingredients

• For the batter:
  • 1 cup oat flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1 cup milk
  • 1/4 cup peanut butter
  • 1 egg
• For cooking:
  • 1 tbsp butter

Instructions

1. In a large bowl, whisk together oat flour, baking powder, salt, and sugar.
2. Add milk, peanut butter, and egg to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep pancakes fluffy.
3. Heat a non-stick skillet over medium heat (350°F). Melt butter in the skillet.
4. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2 minutes. Tip: Wait for bubbles to ensure they’re ready to flip.
5. Flip pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if browning too quickly.
6. Serve warm. These pancakes are delightfully fluffy with a rich peanut butter flavor. Drizzle with maple syrup or top with banana slices for extra sweetness.

Zero effort for maximum flavor. Perfect for a lazy Sunday or a hectic weekday morning.

Maple Pecan Oat Flour Pancakes

Nothing beats the comforting aroma of pancakes on a lazy weekend morning. These Maple Pecan Oat Flour Pancakes are a nutritious twist on the classic, offering a rich, nutty flavor and a tender texture.

Ingredients

• For the pancakes:
  • 1 cup oat flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tbsp melted butter
  • 1/2 cup chopped pecans

Instructions

1. In a large bowl, whisk together oat flour, baking powder, and salt.
2. In another bowl, beat the egg, then mix in milk, maple syrup, and melted butter.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in chopped pecans.
5. Heat a non-stick skillet over medium heat (350°F). Tip: Test the heat by sprinkling a few water drops; they should dance.
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes.
7. Flip carefully. Cook until golden brown, about 1-2 minutes more. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.

Craving something special? These pancakes boast a delightful crunch from pecans and a subtle sweetness from maple syrup. Serve them stacked high with a drizzle of extra maple syrup and a sprinkle of pecans for an extra indulgent breakfast.

Strawberry Oat Flour Pancakes

Tired of the same old breakfast routine? These Strawberry Oat Flour Pancakes are a game-changer, offering a delicious twist on the classic with a healthy oat flour base and fresh strawberries. Perfect for a quick morning meal or a leisurely weekend brunch.

Ingredients

For the pancakes:

• 1 cup oat flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 1 tbsp melted butter
• 1/2 cup chopped strawberries

For serving:

• Maple syrup
• Additional chopped strawberries

Instructions

1. In a large bowl, whisk together oat flour, sugar, baking powder, and salt.
2. In another bowl, beat the milk, egg, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the chopped strawberries.
5. Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Tip: Wait for bubbles to ensure they’re ready to flip.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes are browning too quickly.
8. Serve warm with maple syrup and additional strawberries.

Golden and fluffy, these pancakes have a delightful texture with bursts of juicy strawberries. Try layering them with yogurt and more strawberries for a pancake stack with extra flair.

Vanilla Oat Flour Pancakes

Fluffy and nutritious, these Vanilla Oat Flour Pancakes are a perfect start to your day. They’re easy to make and packed with flavor.

Ingredients

• For the batter:
  • 1 cup oat flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp melted butter

Instructions

1. In a large bowl, whisk together oat flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg, then add milk, vanilla extract, and melted butter. Mix well.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, greasing the skillet as needed.

Velvety in texture with a hint of vanilla, these pancakes are a delight. Serve them stacked high with fresh berries and a drizzle of maple syrup for an extra touch of sweetness.

Almond Joy Oat Flour Pancakes

Ready to elevate your breakfast game? These Almond Joy Oat Flour Pancakes blend the classic candy bar flavors into a hearty, gluten-free morning treat.

Ingredients

• For the pancakes:
  • 1 cup oat flour
  • 1 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1 egg
  • 1 tbsp coconut oil, melted
  • 1/2 tsp almond extract
• For the topping:
  • 1/4 cup shredded coconut
  • 2 tbsp sliced almonds
  • 2 tbsp dark chocolate chips

Instructions

1. In a large bowl, whisk together oat flour, coconut sugar, baking powder, and salt.
2. In another bowl, mix almond milk, egg, melted coconut oil, and almond extract until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined. Let batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter per pancake.
5. Cook until edges look set and bubbles form on top, about 2-3 minutes. Flip carefully.
6. Cook for another 1-2 minutes until golden. Repeat with remaining batter.
7. Sprinkle shredded coconut, sliced almonds, and chocolate chips on top while pancakes are still warm.
8. Serve immediately. The heat will melt the chocolate slightly, creating a drizzle effect.

You’ll love the chewy texture from the oat flour paired with the crunch of almonds and coconut. For an extra indulgent twist, drizzle with melted chocolate or a dollop of coconut yogurt.

Lemon Poppy Seed Oat Flour Pancakes

Get ready to whip up a batch of fluffy, tangy pancakes that are perfect for a quick breakfast or brunch. Lemon poppy seed oat flour pancakes offer a delightful twist on the classic, with a texture that’s both hearty and light.

Ingredients

• For the pancakes:
  • 1 cup oat flour
  • 2 tbsp poppy seeds
  • 1 tbsp lemon zest
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1 large egg
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together oat flour, poppy seeds, lemon zest, baking powder, and salt.
2. In another bowl, mix almond milk, egg, maple syrup, lemon juice, and melted coconut oil until well combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip the pancakes. Cook for another 1-2 minutes until golden brown.
7. Repeat with remaining batter, greasing the skillet as needed.

Enjoy these pancakes warm, with a drizzle of maple syrup and a sprinkle of lemon zest for extra zing. The oat flour gives them a satisfying chew, while the lemon and poppy seeds add brightness and crunch.

Carrot Cake Oat Flour Pancakes

Whisk together a breakfast that’s both nutritious and indulgent with these carrot cake oat flour pancakes. They’re packed with flavor and easy to make.

Ingredients

• For the pancakes:
  • 1 cup oat flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup grated carrot
  • 2 tbsp melted butter
• For the topping:
  • 1/4 cup cream cheese
  • 1 tbsp milk
  • 1 tbsp maple syrup

Instructions

1. In a large bowl, mix oat flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, whisk egg, milk, maple syrup, and vanilla extract.
3. Add wet ingredients to dry ingredients. Stir until just combined.
4. Fold in grated carrot and melted butter. Let batter sit for 5 minutes to thicken.
5. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter per pancake.
6. Cook until edges look set and bubbles form on top, about 2-3 minutes.
7. Flip and cook for another 1-2 minutes until golden brown.
8. For the topping, whisk cream cheese, milk, and maple syrup until smooth.
9. Serve pancakes warm with cream cheese topping.

Unbelievably fluffy and moist, these pancakes taste like dessert for breakfast. Top with extra grated carrot or walnuts for crunch.

Double Chocolate Oat Flour Pancakes

Every morning deserves a treat, and these Double Chocolate Oat Flour Pancakes are just that. Easy to make and packed with flavor, they’re a perfect start to any day.

Ingredients

• For the pancakes:
  • 1 cup oat flour
  • 2 tbsp cocoa powder
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract
  • 1/4 cup chocolate chips

Instructions

1. In a large bowl, whisk together oat flour, cocoa powder, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Overmixing can make pancakes tough.
4. Gently fold in chocolate chips.
5. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2 minutes. Tip: Wait for bubbles to ensure they’re ready to flip.
7. Flip and cook for another 1-2 minutes until golden. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.

Serve these pancakes warm, with a drizzle of maple syrup or a dollop of yogurt. The oat flour gives them a hearty texture, while the double chocolate hits all the right notes.

Coconut Oat Flour Pancakes

Unleash a tropical twist on your breakfast with these fluffy Coconut Oat Flour Pancakes. They’re gluten-free, packed with fiber, and ready in minutes.

Ingredients

– For the batter: 1 cup oat flour, 1 tbsp coconut sugar, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup coconut milk, 1 large egg, 1 tbsp melted coconut oil, 1/2 tsp vanilla extract- For cooking: 1 tbsp coconut oil

Instructions

1. In a large bowl, whisk together oat flour, coconut sugar, baking powder, and salt.2. In another bowl, mix coconut milk, egg, melted coconut oil, and vanilla extract until smooth.3. Pour wet ingredients into dry ingredients. Stir until just combined; avoid overmixing. Tip: Let the batter sit for 5 minutes to thicken.4. Heat a non-stick skillet over medium heat. Add 1 tbsp coconut oil.5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2-3 minutes. Tip: Wait for edges to look set before flipping.6. Flip pancakes. Cook until golden brown, about 1-2 minutes more. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.7. Serve warm. The pancakes are light with a subtle coconut flavor. Drizzle with maple syrup or top with fresh berries for extra freshness.

Raspberry Oat Flour Pancakes

Make these Raspberry Oat Flour Pancakes for a wholesome breakfast that’s both nutritious and delicious. They’re gluten-free and packed with fruity flavor.

Ingredients

• For the pancakes:
  • 1 cup oat flour
  • 1 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1 egg
  • 1 tbsp melted coconut oil
  • 1/2 cup fresh raspberries

Instructions

1. In a large bowl, whisk together oat flour, coconut sugar, baking powder, and salt.
2. In another bowl, beat the egg, then mix in almond milk and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the raspberries. Tip: Reserve a few raspberries for garnish.
5. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil.
6. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancakes. Cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes brown too quickly.
8. Repeat with remaining batter.

Here, the pancakes are fluffy with a slight chew from the oat flour, and bursts of raspberry add a tangy sweetness. Serve stacked high with a drizzle of maple syrup and extra raspberries on top.

Blackberry Oat Flour Pancakes

Fancy a quick, nutritious breakfast? These blackberry oat flour pancakes are fluffy, gluten-free, and packed with fruit.

Ingredients

• For the batter:
  • 1 cup oat flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 tbsp melted butter
• For the topping:
  • 1/2 cup blackberries
  • 1 tbsp maple syrup

Instructions

1. In a bowl, whisk together oat flour, sugar, baking powder, and salt.
2. Add milk, egg, and melted butter to the dry ingredients. Mix until just combined. Tip: Overmixing makes pancakes tough.
3. Heat a non-stick skillet over medium heat. Wait until it’s hot enough that a drop of water sizzles.
4. Pour 1/4 cup batter for each pancake onto the skillet. Tip: Use a measuring cup for even-sized pancakes.
5. Press 3-4 blackberries into each pancake immediately after pouring.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip carefully. Cook for another 1-2 minutes until golden brown. Tip: Flip only once to keep them fluffy.
8. Serve warm with maple syrup.

Zesty blackberries add a tangy contrast to the sweet, nutty pancakes. Try them with a dollop of yogurt for extra creaminess.

Peach Cobbler Oat Flour Pancakes

A perfect blend of summer sweetness and hearty breakfast, these pancakes are a must-try. They combine the juiciness of peaches with the wholesome goodness of oat flour.

Ingredients

For the pancakes:

• 1 cup oat flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 2 tbsp melted butter

For the peach cobbler topping:

• 2 peaches, sliced
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1 tbsp butter

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a bowl, whisk together oat flour, sugar, baking powder, and salt.
3. Add milk, egg, and melted butter to the dry ingredients. Mix until just combined. Tip: Do not overmix to keep pancakes fluffy.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2 minutes.
5. Flip pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes brown too quickly.
6. For the topping, melt butter in a saucepan over medium heat. Add peaches, sugar, and cinnamon. Cook until peaches soften, about 5 minutes. Tip: Stir occasionally to prevent sticking.
7. Serve pancakes topped with warm peach cobbler mixture.

The pancakes are fluffy with a slight chewiness from the oat flour, while the peach topping adds a sweet and spicy contrast. Try drizzling with maple syrup or a dollop of whipped cream for extra indulgence.

Sweet Potato Oat Flour Pancakes

Whisk together a nutritious breakfast with these sweet potato oat flour pancakes. Perfect for a cozy morning, they’re packed with flavor and easy to make.

Ingredients

• For the pancakes:
• 1 cup oat flour
• 1 medium sweet potato, cooked and mashed (about 1 cup)
• 2 eggs
• 1/2 cup almond milk
• 1 tbsp maple syrup
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp coconut oil, for cooking

Instructions

1. In a large bowl, combine oat flour, mashed sweet potato, eggs, almond milk, maple syrup, baking powder, cinnamon, and salt. Mix until smooth.
2. Heat a non-stick skillet over medium heat (350°F) and add 1 tsp coconut oil.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
4. Flip the pancakes and cook for another 2-3 minutes until golden brown.
5. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
6. Serve warm with additional maple syrup or your favorite toppings.

Airy yet hearty, these pancakes have a subtle sweetness and a fluffy texture. Try topping with almond butter and banana slices for an extra protein boost.

Zucchini Bread Oat Flour Pancakes

Let’s make breakfast exciting with these zucchini bread oat flour pancakes. They’re fluffy, nutritious, and packed with flavor.

Ingredients

• For the batter:
  • 1 cup oat flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg
  • 1/2 cup milk
  • 1 tbsp maple syrup
  • 1/2 cup grated zucchini

Instructions

1. In a large bowl, whisk together oat flour, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, beat the egg, then mix in milk and maple syrup.
3. Add the wet ingredients to the dry ingredients. Stir until just combined.
4. Fold in the grated zucchini. Let the batter sit for 5 minutes to thicken.
5. Heat a non-stick skillet over medium heat (350°F). Lightly grease with oil or butter.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2 minutes.
7. Flip the pancakes. Cook until golden brown, about 1-2 minutes more.
8. Repeat with the remaining batter. Keep pancakes warm in a 200°F oven if needed.

You’ll love the moist texture and subtle sweetness of these pancakes. Top with yogurt and fresh berries for a refreshing twist.

Conclusion

We hope you’ve enjoyed exploring these 20 fluffy oat flour pancakes recipes as much as we loved rounding them up for you! Each one promises a delicious start to your day. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!