Oat Flour Pancakes with Maple Syrup are a wholesome and delicious twist on classic pancakes. Made using oat flour, these pancakes are naturally gluten-free and packed with fiber and nutrients.

They have a light, fluffy texture while still offering a hearty and satisfying bite. The subtle nutty flavor of oat flour pairs perfectly with the natural sweetness of pure maple syrup, making this a comforting and nourishing breakfast option.

Why i love this recipe

I love this recipe because it combines health and indulgence effortlessly. The pancakes are soft, tender, and slightly sweet, and you can customize them with fruits, nuts, or spices.

The use of oat flour not only provides a more complex flavor but also makes the pancakes more filling, keeping you satisfied for hours. The simplicity of this recipe allows for quick preparation while still creating a breakfast that feels special and homemade.

This is a must try dish

This dish is a must-try for anyone seeking a healthier alternative to traditional pancakes without sacrificing flavor or texture. It’s perfect for family breakfasts, brunch gatherings, or even a cozy weekend treat.

Recipe Details

Category	Information
Course	Breakfast / Brunch
Cuisine	American / Healthy
Prep Time	10 minutes
Cook Time	15–20 minutes
Total Time	25–30 minutes
Servings	4 servings
Calories per Serving	~210 calories

Ingredients

• 1 ½ cups oat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon (optional)
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 2 tablespoons melted coconut oil or butter
• 1 tablespoon maple syrup (plus extra for serving)
• 1 teaspoon vanilla extract

Optional Toppings

• Fresh berries
• Sliced bananas
• Chopped nuts
• Yogurt
• Additional maple syrup

Cooking Directions

1. In a large bowl, whisk together oat flour, baking powder, baking soda, salt, and cinnamon.
2. In a separate bowl, beat eggs and then add milk, melted coconut oil or butter, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
6. Flip the pancake carefully and cook for another 2–3 minutes until golden brown and cooked through.
7. Repeat with the remaining batter.

Step-by-Step Preparation Method

Step 1: Mix Dry Ingredients

• In a large mixing bowl, combine oat flour, baking powder, baking soda, salt, and cinnamon. Whisk to ensure even distribution.

Step 2: Prepare Wet Ingredients

• In another bowl, beat the eggs. Add milk, melted coconut oil or butter, maple syrup, and vanilla extract. Mix well.

Step 3: Combine Wet and Dry Ingredients

• Pour wet mixture into dry mixture. Stir gently until just combined. Avoid overmixing to maintain fluffy pancakes.

Step 4: Preheat Skillet

• Heat a non-stick skillet or griddle over medium heat and lightly coat with oil or butter.

Step 5: Cook Pancakes

• Pour ¼ cup batter per pancake. Cook until bubbles appear and edges firm. Flip and cook until golden brown.

Step 6: Serve and Enjoy

• Stack pancakes on a plate, drizzle with maple syrup, and add optional toppings such as fresh fruit or nuts.

How to Serve

• Serve warm, stacked on a plate, with a generous drizzle of maple syrup.
• Add fresh fruits like berries or banana slices for extra flavor and nutrition.
• Sprinkle with chopped nuts or a dollop of yogurt for a hearty breakfast.

Recipe Tips

• Use old-fashioned oats to make your own oat flour by blending until fine.
• Avoid overmixing the batter to keep pancakes fluffy.
• If batter is too thick, add a tablespoon of milk at a time to reach desired consistency.
• Cook pancakes on medium heat to prevent burning while ensuring they cook through.
• Keep cooked pancakes warm in a low oven (200°F/95°C) until ready to serve.

Variations

Blueberry Oat Pancakes

Fold fresh or frozen blueberries into the batter for a fruity twist.

Chocolate Chip Oat Pancakes

Add dark chocolate chips to the batter for a sweet indulgence.

Banana Oat Pancakes

Mash 1 ripe banana into the wet ingredients for natural sweetness and moisture.

Vegan Option

Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use non-dairy milk and coconut oil.

Spiced Oat Pancakes

Add nutmeg, ginger, or pumpkin spice for a seasonal variation.

Freezing and Storage

Storage

• Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or microwave before serving.

Freezing

• Allow pancakes to cool completely.
• Layer with parchment paper in a freezer-safe bag or container. Freeze for up to 2 months.
• Reheat in a toaster, oven, or skillet.

Special Equipment Needed

• Non-stick skillet or griddle
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

FAQ

1. Can I use all-purpose flour instead of oat flour?
Yes, but the texture will be lighter and less nutty. Adjust liquid if needed.

2. Are these pancakes gluten-free?
Yes, as long as you use certified gluten-free oat flour.

3. Can I make the batter ahead of time?
Yes, store the batter in the fridge for up to 24 hours. Stir gently before cooking.

4. How do I make them fluffier?
Use baking powder and baking soda, and avoid overmixing the batter.

5. Can I add protein powder?
Yes, add 1–2 tablespoons of protein powder, adjusting milk for consistency.

Conclusion

Oat Flour Pancakes with Maple Syrup are a wholesome, flavorful, and satisfying breakfast that combines health with indulgence. The nutty flavor of oat flour, fluffy texture, and natural sweetness from maple syrup make this recipe perfect for a cozy morning at home, brunch with family, or a special treat. With easy preparation, versatile variations, and the ability to store or freeze for later, these pancakes are a must-try for anyone looking to enjoy a nutritious yet comforting start to the day.