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.