Description

Enjoy pillow-soft oat flour pancakes made with wholesome ingredients like oat flour, Greek yogurt, and warm spices. These pancakes are perfect for a cozy breakfast, offering a tender texture and a subtly sweet flavor, complemented by cinnamon and nutmeg. They’re easy to make, require just a skillet, and can be topped with fresh fruits, nut butter, and maple syrup for a satisfying start to your day.

Ingredients

Scale

Wet Ingredients

2 large eggs
½ cup (113 g) milk or plant milk (gluten-free oat milk recommended)
½ cup (113 g) plain Greek yogurt (full-fat preferred)
3 tablespoons (36 g) neutral oil (such as Suncoco)
1 tablespoon (20 g) maple syrup, plus more for serving

Dry Ingredients

1½ cups (150 g) oat flour (gluten-free oat flour recommended)
1 tablespoon (7 g) tapioca flour (or substitute with another tablespoon of oat flour)
1½ teaspoons ground cinnamon
¼ teaspoon nutmeg (freshly grated if available)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
Ghee or neutral high-heat vegetable oil for cooking

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Instructions

Make the Batter: In a large bowl, whisk together the milk, Greek yogurt, eggs, neutral oil, and maple syrup until fully combined.
Add Dry Ingredients: Sift in the oat flour, tapioca flour, ground cinnamon, nutmeg, baking powder, baking soda, and sea salt to the wet ingredients. Sifting helps eliminate clumps for a smoother batter.
Combine Batter: Gently whisk the batter until there are no visible flour streaks; it’s okay if there are a few lumps. Avoid over-mixing to prevent a gluey texture.
Rest Batter: Let the batter sit for 1-2 minutes to thicken slightly while you prepare the pan.
Preheat Pan: Heat a wide skillet or griddle over medium-low heat. A well-seasoned cast iron or carbon steel skillet works best.
Grease Pan: Coat the skillet with a thin layer of ghee or neutral oil to prevent sticking.
Cook Pancakes: Use a rounded #24 cookie scoop or about 3 tablespoons of batter per pancake. Pour onto the pan and cook until the bottoms are golden and tops are puffed with air holes, about 2-3 minutes.
Flip Pancakes: Carefully flip the pancakes without deflating them. Cook the second side until golden brown, approximately 1-2 minutes more.
Cool Pancakes: Transfer cooked pancakes to a wire rack to keep edges crisp by releasing steam. Reheat in the pan or oven before serving if needed.
Serve: Serve the pancakes topped with your favorite toppings like fresh berries, a dollop of Greek yogurt, almond butter, and a drizzle of maple syrup.

Notes

For a fall twist, top pancakes with sautéed apples or pears. Poached quince syrup pairs wonderfully as well.
In winter, try sliced bananas, date syrup, and hemp hearts for added texture and flavor.
Summer toppings might include ripe peaches or plums served with crème fraîche.
Pancakes can be stored airtight in the refrigerator for up to 4 days or frozen for longer storage.
Reheat pancakes in a skillet or toaster oven to restore their crispness before serving.
If tapioca flour is unavailable, substitute with an additional tablespoon of oat flour for similar texture.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 75 mg