Oat Flour Pancakes

These pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!

oat flour pancakes stacked on a white plate

Why I love Oat Flour Pancakes

I used to be “anti pancake” because I am the worst at flipping them. Really, it was that I was impatient and tried to flip them too early before they set.

When my sisters and I were little, my dad was the only one who was allowed to cut our pancakes. He would keep them perfectly stacked and cut them into perfect triangles. I was more of a syrup dunker than a drizzler. I would take each triangle and dunk it into the “good syrup”. My aunt lives in Vermont and she would send us delicious locally made maple syrup.

gluten free pancakes on a white plate topped with wild blueberries

Using whole grains for pancakes

The problem with pancakes is that I never felt satisfied after eating them. Adding whole grains as the base of pancakes can help solve that solution.

I used oat flour as the base. You could just buy oat flour, but it’s pretty easy to make. Just take rolled oats or instant oats and pulse them in a food processor until they resemble a light fluffy flour. Oat flour still contains all part of the whole grain, but not as dense as whole wheat flour, yielding a fluffier pancake.

oat flour pancakes with blueberries

The secret to creating fluffy pancakes

Vinegar in pancakes? Yes! It’s the secret to help activate the baking powder and helps the pancakes puff and become fluffy.

I’ve tried some other methods like adding seltzer to the batter or whipping the egg whites separately from the egg yolks before combining them. Both methods do work, but I don’t always have seltzer on hand, and mixing egg whites separately makes more messy bowls. I don’t know about you, but the fewer dishes to clean, the better!

Oat flour pancakes cut with wild blueberries

Syrup dunker or drizzler?

Are you a syrup dunker or drizzler? Most of the time I ditch the syrup and use frozen fruit like wild blueberries. When frozen berries defrost they become all gooey and syrupy. Other times, I’ll spread peanut butter or yogurt between the layers. I really just go with what I’m craving at the time.
How do you top your pancakes?

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stack of oat flour pancakes on a white plate with blueberries

Oat Flour Pancakes

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 23 1x
  • Category: pancakes, breakfast

Description

These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!


Ingredients

Scale
  • 1 3/4 cup oat flour (see notes)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (or non-dairy milk of choice)
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 1 tbsp canola oil
  • 2 eggs

Instructions

  1. In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
  2. In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
  3. Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
  4. Let batter sit for 5-7 minutes. It will thicken.
  5. Lightly spray a hot griddle with cooking spray.
  6. Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
  7. Let the pancakes bubble before flipping. Cook until golden brown on both sides.

Notes

Make your own oat flour:
Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.

Batter makes 6 medium-sized pancakes.

Keywords: pancakes, breakfast, whole grain, brunch

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*This recipe was originally posted in 2014. A new picture has been updated in 2018.

Healthy Cookie Dough Bites

Calling all cookie dough lovers. This recipe is for you.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.A few months ago, on a whim, I made a cookie dough dip. This was actually a simplified version of a “dessert hummus” recipe I created that was published in a cookbook I developed recipes for in a previous job.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.This past weekend, being snowed in from winter storm Jonas, there was not much else to do (in between all the shoveling) but cook and bake all day! I was going to make the cookie dough dip again, but this cake pop video popped up on my facebook and inspired me to turn the dip into bite-size treats.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.

Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.I followed the same recipe, but in order to have them thick enough to roll in a ball and hold it’s shape I added some flour – oat flour to be exact. I’m sure any flour would work, but I find oat flour is easy to work with and makes it a great addition to add whole grains to a recipe.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.In true cake pop fashion, I added a chocolate coating. You can make them like a cake pop by simply adding a popsicle or leave them as little bite-size treats. Either way, they are perfectly portioned for a little sweet treat.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.

Print

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Healthy Cookie Dough Bites coated with chocolate on a white plate

Healthy Cookie Dough Bites

  • Author: Chef Julie Harrington, RD
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: No-Cook

Ingredients

Scale
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 2 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 3 tablespoons oat flour
  • 3 tablespoons mini chocolate chips
  • 1/3 cup dark chocolate
  • 1 teaspoon coconut oil
  • (optional) sprinkles

Instructions

  1. In a food processor (or high powered blender) combine chickpeas, peanut butter, maple syrup, and oat flour. (if you find the batter is still too “wet” add an additional tablespoon of oat flour)
  2. Remove the mixture from the food processor into a bowl and fold in chocolate chips. Scoop about a tablespoon size of the dough into small balls and place on a plate lined with parchment paper. Leave as is, or add popsicle sticks into the balls. Put in the freezer for about 10-15 minutes to harden.
  3. Meanwhile, in a microwave safe bowl, add dark chocolate and coconut oil. Stir until silky smooth.
  4. Dip each cookie dough ball into the dark chocolate and dip until fully coated. Transfer back to the plate lined with parchment paper. Top with sprinkles. Place in the refrigerator until chocolate has completely hardened.

Keywords: dessert, cookie dough, bite size, chickpeas

Recipe Card powered byTasty Recipes

Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.comHealthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.