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SOFT OAT FLOUR PANCAKE
08

SOFT OAT FLOUR PANCAKE

NUTRITION
HEALTHY RECIPES
Mar 03, 2025

SOFT OAT FLOUR PANCAKE

This Soft Oat Flour Pancake is a nutritious and gluten-free alternative to traditional pancakes, offering a light and fluffy texture with a hint of warm cinnamon and vanilla. These pancakes are made with oat flour, honey, milk, salt and a touch of oil to prevent dryness. This pancake provides a nutritious and satisfying way to start your day. The natural sweetness from honey enhances the flavour while baking powder ensures a tender rise. Perfect for a single-serving breakfast, this pancake is easy to prepare and pairs well with fresh fruit, yoghurt or a drizzle of maple syrup. Whether you’re looking for a quick, healthy breakfast or a nourishing snack, this oat flour pancake delivers a perfect balance of taste and nutrition in just a few simple steps.

RECIPE CATEGORY

Breakfast, Brunch

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Pan-Fry, One-Pot Wonders

OCCASION/HOLIDAY

Back to School, Casual Breakfast, Family Brunch, Weekend Treat, Quick Morning Meal

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian, Gluten-Free

DISH TYPE

Pancake

INGREDIENTS

  • ¼ cup oat flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 teaspoon honey
  • ½ teaspoon oil (to prevent dryness)
  • Pinch of salt

FULL NUTRITIONAL INFORMATION

  • Calories: 110 kcal
  • Carbohydrates: 18g
  • Protein: 3g
  • Fats: 3g
  • Fibre: 2g
  • Sugar: 5g
  • Sodium: 50mg

PREPARATION

  • Prepare the dry ingredients: In a mixing bowl, whisk the oat flour, baking powder, cinnamon and a pinch of salt.
  • Mix the wet ingredients: In another bowl, combine the milk, honey, vanilla extract and oil. Stir well until smooth.
  • Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently. Mix until they have just combined; avoid over-mixing to maintain a light texture.
  • Preheat a non-stick pan: Over medium heat, lightly grease the pan with a small amount of oil or butter.
  • Cook the pancake: Pour the batter onto the pan, using about ¼ cup for one pancake. Spread it slightly to form an even circle.
  • Wait for bubbles to form: Cook for 2–3 minutes or until small bubbles appear on the surface.
  • Flip and cook the other side: Gently flip the pancake and cook for another 1–2 minutes until golden brown.
  • Serve warm: Remove from heat and enjoy with your favourite toppings such as honey, fresh fruits or yoghurt.

PREP TIME

5 minutes

COOKING TIME

5 minutes

TIPS

  • Use fresh oat flour: To ensure the best texture, make sure your oat flour is finely ground and fresh.
  • Let the batter rest: Allowing the batter to rest for 2–3 minutes before cooking helps the flour to absorb the liquid, resulting in a fluffier pancake.
  • Do not over-mix: Over-mixing can make the pancake dense instead of light and fluffy. Stir it until they are combined.
  • Check the heat: If the pan is too hot, the pancake may burn before it cooks through. Keep the heat at medium for even cooking.
  • Grease the pan lightly: Too much oil can make the pancake greasy, so use just enough to prevent sticking.
  • Make sure bubbles appear before flipping: This indicates that the pancake is ready to be turned over without breaking.

VARIATIONS

  • Dairy-Free: Replace milk with almond, oat or coconut milk.
  • Vegan: Swap honey with maple syrup or agave nectar.
  • Higher Protein: Add ½ teaspoon of chia seeds, hemp seeds or a small scoop of protein powder.
  • Nutty Pancake: Stir in a teaspoon of chopped almonds or walnuts for extra crunch and flavour.
  • Chocolate Chip Pancake: Mix in a few dark chocolate chips for a sweet variation.
  • Banana Oat Pancake: Add 1 tablespoon of mashed banana for additional natural sweetness.

PREPPING AND STORAGE

  • Refrigeration: Store leftover pancakes in an airtight container for up to 2 days. Reheat in a pan or microwave before serving.
  • Freezing: Let the pancake cool completely, then wrap it in cling film or place it in a freezer-safe bag. Freeze for up to 1 month.
  • Reheating: Warm in a microwave for 20–30 seconds or reheat in a pan over low flame until heated through.

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