This oat flour pancake recipe yields fluffy and moist pancakes with the perfect balance of sweet and tang. These oat flour pancakes are made with gluten free rolled oats and a dairy free buttermilk alternative that mimics the same texture and acidity. The recipe makes a huge stack of perfect fluffy oatmeal flour pancakes in just under 1 hour.
Combine together the dried ingredients: oat flour, the arrowroot flour, salt and the granulated sweetener, you will add the baking powder and baking soda at the end.
In a separate bowl whisk vigorously the wet ingredients: coconut "buttermilk", vanilla, eggs and the lemon juice.
Make a well in the center of dry ingredients and pour the wet ingredients in the middle. Mix ingredients together with a whisk, then slowly fold the melted butter mixing continually until smooth. This is important if your ingredients are cold and the melted butter is warm, it will not harden if slowly poured.
Let the batter rest for 10-15 minutes, in order for the oat flour to absorb the moisture. This is really important if you want fluffy moist oat flour pancakes! When ready to cook, add the baking soda and baking powder and give it a final gentle mix.
Cook the oatmeal flour pancakes:
Heat a non-stick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. If you're using a ceramic non-stick pan like I do, then you won't need any grease at all.
Pour 2-3 tbsp of batter, it should spread by itself slowly. Flip when the underside is golden and bubbles begin to appear on the surface. Repeat with remaining batter.
Serve the pancakes:
Serve with honey, maple syrup, fruit, yoghurt, or maple cream, it's just heavenly similar to caramel!
Notes
Tips For Perfect Oat Flour Pancakes
Coconut Drinkable Yogurt– is a dairy free alternative to buttermilk, it’s slightly tangy and has more body than just regular plant milk. Although you could use some almond milk too, but you will need to add 2 tbsp of lemon juice to that, to mimic the acidity of buttermilk. Another option is to mix 50% dairy free yogurt with 50% plant milk and you’ll get a pourable yogurt consistency similar to buttermilk.
The acid: lemon juice (or apple cider vinegar), will help activate the baking soda/baking powder in the batter, making the oat flour pancakes light and fluffy even before they hit the heat of the pan.
Replace the arrowroot flower with 1 mashed banana. It will help with fluffiness and moisture plus will prevent the pancake from turning crumbly.
No baking powder? Yes you can make the pancakes without baking powder (you will need about 1.5 teaspoon of baking soda) but they will turn less fluffy.