Gluten Free Pancakes Oat Flour
Start your morning with a stack of warm, fluffy goodness that’s as wholesome as it is delicious! These gluten free pancakes oat flour bring a naturally nutty flavor and tender texture to your plate. Perfect for anyone craving a hearty, satisfying breakfast without the gluten, these pancakes are a breeze to whip up and taste amazing with your favorite toppings.
Equipment
- 1 large mixing bowl For combining the dry ingredients
- 1 Medium mixing bowl For combining the wet ingredients
- 1 Whisk To mix dry and wet ingredients together
- 1 Skillet For cooking pancakes
- 1 spatula For flipping pancakes
- 1 Measuring cup and spoons To measure ingredients
Ingredients
- 1 ½ cups Oat flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 1 tbsp Sugar
- 1 cup Milk
- 2 large Eggs
- 2 tbsp Butter Melted
- 1 tsp Vanilla Extract
Instructions
- Prep the batter: In a large bowl, whisk together oat flour, baking powder, salt, and sugar.
- In another bowl, beat the eggs, then mix in milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are okay.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly butter or oil.
- Pour the batter: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook the other side for another 2 minutes until golden.
- Serve and Enjoy! Stack the pancakes and serve warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.