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!


Scale

Ingredients

  • 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.

Jumbo Skillet Apple Pancake

Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunchConfession: I am a terrible pancake flipper. I am a waffle maker pro, but when it comes to pancakes, I fall short.

It’s either I am too eager to flip them before they are ready or the flipping process is just a disaster, like how I flipped it right on top on my other pancakes and I just made one giant pancake mound. Culinary school graduate fail.
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunchI was going to attempt to make this recipe into individual pancakes, but instead of the hassle of making a bunch of pancakes, I tried making one giant pancake and let me tell you.. it was the best idea I’ve ever had.
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunchThis giant pancake can now be served family style, so no more waiting for your stack on Sunday morning when everyone else is chowing down. Plus, no more pancake flipping disasters!
I opted to top mine with apple slices this time, but now I am thinking of all the topping options I want to try. This is going to become a staple on my weekends. Bonus, it heats up well too!
Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

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Jumbo Skillet Apple Pancake in a baking pan

Jumbo Skillet Apple Pancake

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Oven-Baked

Description

Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.


Scale

Ingredients

  • 4 eggs
  • ¾ cup full-fat coconut milk, from the can
  • 1 tablespoon maple syrup
  • 1 teaspoon almond flour
  • 2 tablespoons arrowroot starch (or tapioca starch)
  • 2 teaspoons cinnamon, plus more for garnish
  • ¼ teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1 tablespoon coconut oil
  • 1 apple (such as a Honeycrisp Pink Lady), peeled, cored, and thinly sliced

Instructions

  1. Place a large cast iron skillet in the oven. Preheat the oven to 450 degrees F, leaving the skillet inside during preheating.
  2. In a large bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla. In a separate bowl, whisk together the almond flour, arrowroot starch, cinnamon, baking powder, and salt. Pour the dry ingredients into the egg mixture and stir until fully combined.
  3. Carefully remove the hot skillet from the oven and add the coconut oil. Swirl it around the pan to coat the bottom and sides. Carefully pour the batter into the skillet. Gently place the apple slices on top. Bake for 15-20 minutes, or until golden brown and slightly puffed.
  4. Serve sprinkled with extra cinnamon and drizzle with maple syrup, if desired.

Notes

adapted from Paleo Magazine

Keywords: #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com

 

Jumbo Skillet Apple Pancake via Chef Julie Harrington, RD @ChefJulie_RD #pancake #jumbopancake #apple #glutenfree #breakfast #brunch

Supermarket RD’s Pick: Kodiak Cakes

Breakfast just got a little more exciting (and filling) with this week’s Supermarket RD’s Pick: Kodiak Cakes.
Supermarket RD's Pick: Kodiak Cakes via RDelicious Kitchen @RD_KitchenDisclosure: Kodiak Cakes did not sponsor this post. All thoughts and opinions are my own to share healthy items found in your grocery store to RDelicious Kitchen readers.
I love making pancakes, but I typically only have time to make them on the weekends. A product like Kodiak Cakes makes it that much easier to enjoy pancakes any morning. There are few pancake mixes on the supermarket shelves that many dietitian’s will confidently recommend, but Kodiak Cakes is one of them!
Supermarket RD's Pick: Kodiak Cakes via RDelicious Kitchen @RD_KitchenKodiak Cakes use hearty 100% whole grains and oat flour with egg whites, honey, and nonfat dried milk. They contain no added fat, sugar or cholesterol. Two 4″ pancakes are 130 calories, 7 grams of protein, 4 grams of fiber and only 2 grams of sugar! I recommend to top these delicious whole grain pancakes with fruit and nuts or a nut butter for a balanced breakfast.
Supermarket RD's Pick: Kodiak Cakes via RDelicious Kitchen @RD_KitchenPancake Pro Tip: Let the batter sit for about 5 minutes after you whisk ingredients together. It will allow the leavening agents to work their magic resulting in a fluffy pancakes.

Supermarket RD's Pick: Kodiak Cakes via RDelicious Kitchen @RD_Kitchen

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kodiak pancakes with strawberries

Banana Whole Grain Pancakes

  • Author: Julie @ RDelicious Kitchen
  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2-3 1x

Scale

Ingredients

  • 3/4 cup Kodiak Cake mix
  • 3/4 cup low-fat milk
  • 1 banana, mashed
  • 1 tablespoon cinnamon

Instructions

  1. Preheat griddle or pan to medium heat. Coat with nonstick cooking spray
  2. Whisk power cakes mix, milk, banana, and cinnamon together in a large bowl.
  3. Using 1/4 cup, pour batter onto pan. Once small bubbles form on top of batter, flip. Continue until using all batter.
  4. Optional toppings: berries, peanut butter, Greek yogurt

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Supermarket RD's Pick: Kodiak Cakes via RDelicious Kitchen @RD_Kitchen
RDelicious Kitchen @RD_Kitchen

Protein Pancakes

Pancakes made with whole grains and packed with protein, will keep you full all morning! These pancakes don’t use protein powder to boost up their protein content. Can you guess what secret ingredients add that satisfying boost?
Protein Pancakes via RDelicious Kitchen @rdkitchen
I’ve been making these protein pancakes for a few years now when I get that pancake craving. I never really liked pancakes growing up. (I was a weird kid) I think it was because I never felt satisfied. I always had them as more of a dessert, rather than breakfast.
Just by adding a few wholesome ingredients to a blender and BAM you got yourself a protein-packed pancake batter. How much easier can it get?
Protein Pancakes via RDelicious Kitchen @rdkitchen
What makes the protein content so high? Cottage cheese and egg whites! One serving of these protein pancakes contain 19 grams of protein. The cottage cheese helps thicken the pancake batter for a fluffy pancake.

Protein Pancakes via RDelicious Kitchen @rdkitchen
These pancakes have been posted way back when I first started blogging. I spruced up the pictures and tweaked the recipe a bit for improvement in both taste and nutrition.

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protein pancakes stacked with bananas and walnuts

Protein Pancakes

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x

Scale

Ingredients

  • 1 cup rolled oats
  • 1 cup cottage cheese
  • 1 cup egg whites
  • 1/4 cup ground flaxseed
  • 2 tablespoons cinnamon
  • 2 bananas

Instructions

  1. Combine rolled oats, cottage cheese, egg whites, ground flaxseed, cinnamon and banana in a blender to form a thick pancake batter like consistency. Do not over blend.
  2. Cook on a hot non-stick pan sprayed lightly with cooking spray until golden brown.
  3. Flip over until the other side is golden brown.
  4. (Optional) Top with additional banana slices, walnuts, and maple syrup.

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Protein Pancakes via RDelicious Kitchen @rdkitchenRecipe analysis via Calorie Count

Apple Walnut Buckwheat Pancakes

Apple picking season is here and these Apple Walnut Buckwheat Pancakes should definitely be on the menu this weekend.

Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchenBefore we chat pancakes, let’s talk apples. I know on instagram, I’ve already dove into the pumpkin obsession and I am not even ashamed #basic, but I don’t want to leave apple season in the dust.
However in the technology world, Apple has not been my friend. This past week, my macbook pro charger cord frayed and I was computer-less for a few days until I was able to get to the apple store to get a new one. But then Labor Day weekend rolled around and I wanted to stay “unplugged” to really enjoy a weekend off.
Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchen
In case you popped over to find a new recipe and didn’t get your fix, with my computer being out of commission these past few days, don’t worry.. the days I wasn’t posting, I was cooking up a storm, so I have a lot of new recipes coming your way!
Any just to keep you in the loop, RDelicious Kitchen is now on Yummly! I added a new button on the bottom of each post where you now can “Yum” my recipes. Yummly is kind of like Pinterest on steroids because when you sign up, you can fill out your taste preferences to include/exclude foods based on what you do or don’t want. When you “yum” a recipe it gets saved to your recipe box. It’s perfect for someone like me who likes to keep my recipes organized, but now virtually.
You can go to Yummly to set up an account for free and start yumming recipes from here or visit my Yummly profile! I’m very new to Yummly and still learning about it, but I hope you’ll join me!
Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchen
Before you scroll down straight to the recipe, I still need to tell you about these pancakes! I’ve had this Hodgson Mill buckwheat pancakes sitting in my pantry for awhile now. Every weekend, I always had plans to make pancakes, but honestly pancakes are not part of my top breakfast food choices. Okay, okay, before you glare through your computer screen at me, let me explain! I love pancakes, but I always felt that sugar crash after having a pancake breakfast.
Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchen
But these aren’t your average pancakes. With whole grains, like buckwheat, it packs in plenty of fiber to keep you full and maintain energy levels. Plus, the addition of apples (more fiber!) and walnuts (healthy fats and protein!) makes it a more balanced breakfast.
Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchenSo, boost up the pancake mix in your pantry with this new twist!

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buckwheat apple pancakes stacked on a white plate

Apple Walnut Buckwheat Pancakes

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x

Scale

Ingredients

  • 3/4 cup Hodgson Mills Buckwheat Pancake Mix
  • 1/3 cup milk
  • 1 egg
  • 1 cup unsweetened applesauce
  • 1/2 cup chopped walnuts
  • 1 apple, peeled and diced
  • 2 tbsp cinnamon
  • optional: syrup

Instructions

  1. In a large bowl, mix together pancake mix, milk, egg, applesauce, walnuts, diced apples, and cinnamon.
  2. In a large skillet coated with cooking spray over medium heat, scoop about 1/4 cup of batter into the pan for each pancake. Wait until the edges begin to bubble, then flip and cook until pancake is cooked through. Repeat until all batter is used.
  3. Stack the pancakes and top with additional walnuts, apple slices, and syrup if desired. Enjoy!

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Lemon Poppy Seed Pancakes with a Blueberry Chia Sauce

I get excited for every first of the month when I get to check in with Recipe ReDux to see the month’s recipe challenge. Each month Recipe ReDux-ers get challenged to create something new in the kitchen based on the monthly theme. I like that it gives me a little boost to think outside of the box.Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenI am all about weekend brunches lately. When I have a weekend day off, I treasure the mornings that I get to sleep in and leisurely make breakfast as I catch up on my shows.

Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenI don’t know about you, but making pancakes during the week will never happen. I rely on my overnight oats or smoothie recipes to get me out the door on time. Brunch on the weekend is a treat!
Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenBelieve it or not, I used to not like pancakes. Weird, right? My bf went through a pancake phase and he would make them a couple times a week. He makes his pancakes with chocolate chips, so naturally I had to steal a few bites. He must be the pancake master, because I was hooked.
Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenThis past Sunday morning, was the perfect time to incorporate this month’s Recipe ReDux theme to “spring clean” and go through your pantry, cupboards, freezer, or fridge to see what ‘treasures’ you can find to give it a little extra attention.
Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenThere has been this little jar of poppy seeds sitting in my pantry for awhile now. I think I bought them with the intent to make lemon poppy seed muffins. Instead of muffins, we spruced up our Sunday pancakes, to make lemon poppy seed pancakes. Topped with a blueberry chia sauce, these pancakes will definitely made again in the near future.

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lemon poppyseed pancakes with blueberry jam

Lemon Poppy Seed Pancakes with a Blueberry Chia Sauce

  • Author: Julie @ RDelicious Kitchen

Scale

Ingredients

  • For the pancakes:
  • 1 1/4 cup oat flour
  • 3 tbsp coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 heaping tbsp poppy seeds
  • 1 cup low-fat cottage cheese
  • 3 egg whites
  • 1/2 fresh lemon juice
  • 2 tsp (about 1 lemon) lemon zest
  • Blueberry sauce:
  • recipe adapted from Cooking LSL via Healthy Aperture
  • 1 (12 oz) bag frozen blueberries
  • 1 lemon, juiced and zested
  • 1/4 cup water
  • 1/4 cup chia seeds

Instructions

  1. For the Pancakes:
  2. In a large bowl, whisk together oat flour, coconut sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
  3. In a blender, combine the cottage cheese, egg whites, lemon juice, lemon zest, and oil. Blend until smooth.
  4. Fold wet ingredients into dry ingredients. Batter will be thick.
  5. Spray a nonstick skillet with cooking oil and heat over medium. Drop ⅓ cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes).
  6. Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
  7. Top pancakes with blueberry sauce.
  8. For the Sauce:
  9. In a small pot over low-medium heat, add the frozen blueberries, lemon juice, lemon zest, and water.
  10. Let simmer for about 5 minutes. Mash blueberries with the back of a fork.
  11. Remove from heat and stir in chia seeds. Sauce will thicken as it cools.

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