Oat flour pancakes
These oat flour pancakes are light, fluffy, and naturally gluten-free, making them the perfect healthy breakfast option.
Ingredients
For the Pancakes
- ½ cup Greek yogurt plain, unsweetened
- 1 egg
- ½ cup coconut milk or any milk substitute
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ¾ cup oat flour store-bought or homemade
- 1 ½ tbsp brown sugar or coconut sugar
- ½ tsp baking powder
- ¼ tsp sea salt
- Oil or butter for cooking
For Topping
- Peanut butter
- Fresh strawberries
- Strawberry jam
Instructions
- In a mixing bowl, whisk together greek yogurt, egg, coconut milk, vanilla extract, and lemon juice until smooth.
- In another bowl, combine oat flour, brown sugar, baking powder, and sea salt.
- Gradually add the dry ingredients into the wet ingredients and gently fold with a spatula—do not overmix. The batter should be thick but pourable—if too thick, add a splash of milk.
- Heat a non-stick pan or griddle over medium-low heat and lightly grease with oil or butter.
- Pour ¼ cup of batter onto the pan for each pancake.
- Cook for 2-3 minutes, or until bubbles start forming on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Repeat until all pancakes are cooked.
- Stack the pancakes on a plate and top with peanut butter, fresh strawberries, and strawberry jam.
- Serve warm and enjoy your fluffy, healthy oat flour pancakes!