These oatmeal flour pancakes are about to become your newest breakfast obsession – they’re easy to make, they’re light and fluffy, they’re healthy and full of fiber – a great way to start your day! You can even meal-prep them ahead of time to have throughout the week.
There’s no doubt about it: pancakes are a top-tier breakfast. For some reason, though, they always seem to be reserved as a ‘weekend breakfast’, and I truly believe they deserve a spot as a weekday breakfast too. In fact; YOU deserve to have them as a weekday breakfast.
Perhaps it’s because they’re seen as a less nutritious breakfast option? Not these Oatmeal Flour Pancakes, though. These pancakes are made with nourishing, wholesome ingredients that will give you energy for your day AND they will make you incredibly happy – because honestly, who doesn’t want to start their day with pancakes?
Or perhaps they’re reserved as a weekend breakfast because they seem like an intricate, time-consuming breakfast? Again: not these oat flour pancakes! These pancakes are really so easy to make; all you need is 10 minutes. A couple of minutes to make the batter and then a few more minutes to fry up the most delicious oatmeal flour pancakes you will ever put in your mouth.
If ten minutes still seems like a lot of time to make breakfast (it is self-care though?), you can meal-prep these pancakes ahead of the week, then simply reheat and enjoy your breakfast. Honestly, this will make you 100% a happier person (this is a proven fact).
So, what are you waiting for? Grab your 5 ingredients (yes, FIVE), a frying pan, and your favorite toppings, and go make some Oatmeal Flour Pancakes! Thank me later.
Why you’ll love these oatmeal flour pancakes:
- You only need 5 ingredients to make them.
- They’re quick and easy to make.
- They’re light and fluffy.
- You can add whatever toppings your heart desires to satisfy your cravings.
- They can be meal-prepped to enjoy throughout the week.
- They’re gluten-free, nut-free, and refined sugar-free and can easily be made dairy-free.
- They’re filled with fiber and protein to start your day strong.
- They’re healthy!
- They’ll make you very happy.
- They’re good for your soul and your body.
What makes these oat flour pancakes healthier than regular pancakes?
These oat flour pancakes are healthier than regular pancakes for several reasons:
Whole Grain Flour: Oat flour is a whole grain, providing more fiber, protein, and micronutrients compared to refined all-purpose flour used in regular pancakes.
Lower Glycemic Index: Oat flour has a lower glycemic index compared to refined flour, which means it doesn’t cause rapid spikes in blood sugar levels, making it a better option for those watching their blood sugar.
More Satiating: The fiber content in oat flour makes these pancakes more filling and satisfying, helping you feel full for longer periods and potentially reducing overall calorie intake.
Nutrient Density: Oat flour contains more vitamins, minerals, and antioxidants compared to refined flour, contributing to better overall nutrition.
Less Added Sugar: These pancakes use liquid sweeteners like honey or maple syrup, which add sweetness without relying on refined sugars, reducing the overall sugar content and avoiding the rapid blood sugar spikes associated with refined sugars.
Overall, these oat flour pancakes offer a healthier alternative to regular pancakes, providing a nutrient-dense option that can contribute to better overall health and well-being.
How to Make Oatmeal Flour
I know Oatmeal Flour can be hard to come by in many countries, but no fear! You can very easily make your own. Simply add whole oats (rolled oats, instant porridge oats or anything similar – just not steel-cut oats – will work) to a blender or food processor and blend into a fine powder.
You can take it a step further and sift the flour so that your flour is very fine (which is what I like to do).
Ingredients & Substitutions:
These are the ingredients you’ll need to make these Chocolate Cheesecakes. You can find the exact measurements in the recipe card at the bottom of this page.
- Oatmeal Flour – You can use shop-bought oat flour or make your own oat flour by blending rolled oats into a fine powder (in a blender or food processor). Oat flour is healthier than plain all-purpose flour – it’s a whole grain so it contains more micronutrients, fiber, and protein. It’s also more satiating than regular flour.
- Baking Powder – For leavening.
- Eggs – To make the fluffiest oatmeal flour pancakes. Eggs also add structure and a good dose of protein and healthy fats for a balanced meal.
- Milk – To reach the correct consistency for your oat flour pancake batter. Milk also provides extra protein and calcium for strong, healthy bones. You can use a dairy-free milk alternative if you wish.
- Liquid Sweetener – To add a touch of sweetness to your pancakes whilst still keeping them refined sugar-free, to avoid that blood sugar spike that usually occurs when consuming sugar. I like to use honey, but you can use maple syrup, agave, date syrup or any other liquid sweetener that you like.
- Vanilla Extract – This is optional, but I always like to add a touch of vanilla to my pancakes to add some extra flavor.
- Salt – Again, this is optional, but a pinch of salt goes a long way in enhancing the sweetness and flavor of your oatmeal flour pancakes.
Equipment needed:
- Digital Food Scale – For accurate measurements and perfect pancakes.
- Mixing Bowl – To make your pancake batter in.
- Fork or Spatula – To mix your pancake batter.
- Non-Stick Frying Pan – It’s important to use a non-stick frying pan so that you don’t have to use oil or butter to fry your pancakes.
- Egg Lifter or Spatula – To flip your pancakes!
How to make oatmeal flour pancakes
Here is a detailed summary of how to make these Triple Chocolate Cheesecakes. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step one:
Add your oatmeal flour, baking powder, and salt to a bowl and mix to evenly distribute the ingredients.
Step two:
Add in your eggs, milk, liquid sweetener, and vanilla and mix until just combined, ensuring that the eggs are fully whisked.
Step three:
Heat a non-stick frying pan to medium-low heat, then scoop in around a quarter cup of pancake batter into your pan and spread it into a pancake shape. Use a bigger pan than what I did so that you can make multiple pancakes in one go.
Step four:
Cover with a lid for 2-3 minutes, then flip your pancake and cook for another minute or two. Play around with the cooking times so that you reach your desired shade of brown.
Step five:
Repeat with the remaining batter until all your pancakes are cooked.
Step six:
Add your favorite toppings and enjoy!”
How to Customize your Oatmeal Flour Pancakes
Toppings:
Get creative with your toppings to suit your taste preferences. Here are some ideas:
- Fresh fruits: sliced bananas, strawberries, blueberries, or raspberries.
- Nuts and seeds: chopped almonds, walnuts, pecans, or pumpkin seeds.
- Nut butters: drizzle some peanut butter, almond butter, or cashew butter.
- Greek yogurt: add a dollop of Greek yogurt for extra creaminess.
- Maple syrup: for a classic pancake topping, drizzle with pure maple syrup.
- Chocolate chips: sprinkle some dark chocolate chips or cocoa nibs for a decadent touch.
Flavor Variations:
Experiment with different flavors to customize your pancakes:
- Cinnamon: add a dash of ground cinnamon to the batter for a warm, comforting flavor.
- Lemon zest: zest some lemon into the batter for a refreshing citrus twist.
- Cocoa powder: mix in some cocoa powder for chocolate-flavored pancakes.
- Coconut flakes: sprinkle shredded coconut onto the pancakes for a tropical taste.
- Choc Chip: Add some chocolate chips for chocolate lovers.
Dairy-Free Options:
If you prefer dairy-free pancakes, substitute dairy milk with your favorite plant-based milk such as almond milk, coconut milk, or oat milk.
Egg-Free Options:
For a vegan version of these pancakes, replace eggs with a flaxseed or chia seed “egg” substitute. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg called for in the recipe, then let it sit for a few minutes to thicken before adding to the batter.
By customizing your oat flour pancakes with these options, you can create a variety of delicious and nutritious breakfasts tailored to your liking. Enjoy experimenting and discovering your favorite combinations!
How to meal prep pancakes
Meal prepping oat flour pancakes is a convenient way to have a delicious and nutritious breakfast ready to enjoy throughout the week. Here’s how you can meal prep them:
First, prepare the pancake batter according to the recipe instructions. The recipe makes 10-12 pancakes which is 3 servings. You can double the recipe to make enough pancakes for the week.
Once the pancakes are cooked, allow them to cool completely to room temperature. This step is crucial to prevent condensation and maintain the texture of the pancakes during storage.
Portion the cooled pancakes into meal-sized servings. Place the portioned pancakes in airtight containers or resealable plastic bags, removing as much air as possible before sealing. If you plan to consume the pancakes within 3-4 days, store them in the refrigerator. For longer-term storage, freeze the pancakes.
When ready to eat, simply reheat the refrigerated or frozen pancakes using your preferred method, such as microwave, oven, or toaster, as outlined in the storage instructions.
How to store leftover pancakes
Refrigeration:
If you plan to enjoy your oat flour pancakes within a few days, storing them in the refrigerator is a great option. Ensure that the pancakes have cooled completely to room temperature before storing. Place them in an airtight container or a resealable plastic bag, separating each pancake with parchment paper or wax paper to prevent sticking. Stored this way, the pancakes can be refrigerated for up to 3-4 days.
Freezing:
For longer-term storage, freezing your oat flour pancakes is ideal. Once the pancakes have cooled completely, arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and allow the pancakes to freeze until firm, usually taking about 1-2 hours. Once frozen solid, transfer the pancakes to a freezer-safe bag or container, removing as much air as possible before sealing. Don’t forget to label the bag or container with the date and contents. Frozen pancakes can be stored for up to 2-3 months.
Reheating:
When you’re ready to enjoy your stored pancakes, reheating them is simple. For refrigerated pancakes, place them on a microwave-safe plate and microwave on high for 30-60 seconds, or until heated through. If reheating frozen pancakes, you have several options:
- Microwave: Place the frozen pancakes on a microwave-safe plate and microwave on high for 60-90 seconds, flipping halfway through.
- Oven: Preheat your oven to 350°F (175°C), place the frozen pancakes on a baking sheet, cover loosely with aluminum foil, and bake for 10-12 minutes, or until heated through.
- Toaster: Toast the frozen pancakes on a low setting until heated through and crispy around the edges.
Serving:
Once reheated, serve your pancakes with your favorite toppings and enjoy a delicious breakfast or snack, even on your busiest days!
FAQ (Frequently asked questions)
Can I use regular flour instead of oat flour?
While oat flour is recommended for its nutritional benefits, you can substitute it with regular all-purpose flour if needed. Keep in mind that the texture and nutritional profile may vary.
Can I make these pancakes vegan?
Yes, you can make these pancakes vegan by substituting eggs with a flaxseed or chia seed “egg” substitute. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg called for in the recipe, then let it sit for a few minutes to thicken before adding to the batter.
Can I reheat the pancakes in the toaster?
Yes, you can reheat the pancakes in the toaster for a quick and convenient option. Toast them on a low setting until heated through and crispy around the edges.
Are these pancakes gluten-free?
Yes, these oat flour pancakes are naturally gluten-free, making them suitable for individuals with gluten sensitivities or those following a gluten-free diet. If you have allergies, however, always check the labels to ensure they are certified gluten-free.
Can I omit the sweetener?
Yes, you can omit the liquid sweetener if you prefer less sweetness in your pancakes. The choice of sweetener is flexible and can be adjusted to suit your taste preferences.
Can I make oat flour at home?
Yes, you can easily make oat flour at home by blending rolled oats into a fine powder using a blender or food processor. This homemade oat flour can be used in place of store-bought oat flour.
Are these pancakes suitable for meal prepping?
Absolutely! These oat flour pancakes are perfect for meal prepping. Simply cook, cool, portion, and store them according to the meal prep instructions provided.
more healthy breakfast recipes for you to meal prep
- Easy and Healthy Baked Cinnamon Roll Oatmeal
- Easy & Healthy Apple and Blueberry Crumble
- Easy and Healthy Plum and Honey Breakfast Cake
- Berry Cheesecake Overnight Oats
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Oatmeal Flour Pancakes
Equipment
- Fork or Spatula
- Egg Lifter
Ingredients
- 180 g Oat Flour (1 ½ cup)
- 2 tsp Baking Powder
- Pinch of Salt (optional)
- 2 Eggs
- 125 g Milk (½ cup)
- 40 g Liquid Sweetener (2 tbsp)
- 1 tsp Vanilla Extract
Instructions
- In a mixing bowl, combine oat flour and baking powder. If desired, add a pinch of salt for enhanced flavor.
- In a separate bowl, whisk together eggs, milk, liquid sweetener, and vanilla extract (if using) until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease with cooking spray or butter.
- Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
- Serve the oat flour pancakes warm with your favorite toppings, such as fresh fruits, nuts, yogurt, or maple syrup.
Video
Notes
- This recipe makes 10-12 pancakes, depending on how big you make them. This should serve 2-3 depending on how hungry you are.
- If you want to make fewer pancakes: simply make half the recipe.
- If you want to make more pancakes, simply double the recipe. (press X2)
Nutrition
I hope you love these oatmeal flour pancakes!
