Many of us like to enjoy a piping hot bowl of oatmeal in the morning. But what about a plate of tasty oatmeal pancakes?
Our oat flour pancakes are the absolute perfect way to start the day! They’re made with a base of our Gluten Free Oat Flour and Gluten Free Quick Cooking Rolled Oats or Gluten Free Organic Quick Cooking Rolled Oats. Once combined with milk, sea salt, egg whites, sugar, egg yolks, baking powder and vegetable oil, these flapjacks become an instant breakfast wonder!
Bob’s Red MillGluten Free Quick Cooking Rolled Oats are the perfect ingredient for these oat flour pancakes. They also make for a hearty, whole-grain breakfast all on their own! They have a superior taste and texture and are high in beta-glucans, protein and healthy fats.
The pancakes also call for ourGluten Free Oat Flour, which is finely ground from the highest quality gluten free oats and processed, packaged and tested in our dedicated gluten free facility. It can be used to create oat flour pancakes, bread, cookies, brownies, muffins and more. Our oat flour contains the same nutrition as our legendary old fashioned oats and is chock full of fiber and protein!
To make your pancakes, you’ll first want to heat milk in a small saucepan until hot. Stir in your oats and let stand for 5 minutes. Combine your oat flour, sugar, baking powder and salt into a mixing bowl then add in your oat-milk mixture. Beat your egg white in another bowl then fold it into the batter. Once you’ve done all these steps, you’re ready to pour, cook and flip your pancakes!
This particular recipe will make 12 four-inch pancakes, so if you’re cooking for a group or a big family, you’ll want to double it. Oat flour pancakes are delicious with a slab of butter and pure, warm maple syrup. To get a little fancier, you can also make a homemade berry syrup from fresh blueberries or strawberries. A spread of peanut butter and jelly will also do the trick!
Pair your pancakes with a mug or hot coffee or tea and relish in a morning well spent. If you’ve ever made oat flour pancakes and have your own favorite toppings or recipe tips, feel free to share them with the Bob’s Red Mill team! We’d love to hear how you put your own uniquely special twist on one of our all-time favorite breakfast dishes.
In a small saucepan, heat milk until hot. Stir in oats and let stand for 5 minutes.
In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture.
In a small bowl combine egg yolks and cooking oil; add all at once to flour-oat mixture, stirring just till combined.
In another bowl beat egg whites until stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.
