Oat Flour Pancakes

4.96 from 22 votes

These oat flour pancakes are one of my favorite breakfasts. I blend oats, cottage cheese, and eggs into a batter that cooks up into tender, fluffy rounds with a hearty texture. They come together in just 45 minutes, have a slightly nutty flavor, and use wholesome ingredients guaranteed to keep you sustained.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch

Cuisine: American, vegetarian

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 154kcal

Author: Anjali Shah

Equipment

Ingredients

1 cup rolled oats or oat flour
4 tbsp low fat cottage cheese
2 eggs
2 tsp vanilla extract
4 tsp sunflower seeds
½ tsp baking powder optional, for a fluffier pancake
½ tsp baking soda optional, for a fluffier pancake

Toppings

Instructions

In a food processor, combine rolled oats, low-fat cottage cheese, eggs and vanilla extract; blend until smooth.
Stir in sunflower seeds and baking powder/soda if using. Let the batter rest for 10 minutes before making your pancakes.
Heat a nonstick skillet over medium heat. Spray with cooking spray. Pour pancake batter onto the hot pan to form a 4-inch pancakes. (Repeat for 3 other pancakes - you should have enough batter for 4 pancakes).
Cook 3 minutes until golden brown on each side.
Top with sliced banana and 2 tsp. chocolate chips (for 2 pancakes) – or top with any toppings of your choice!

Video

https://youtu.be/4SphK5mVNMM

Notes

My #1 Secret Tip for this oatflour pancake recipe is to let the batter rest before frying. I never skip this step. Oats need a little more time to absorb the liquid and swell up slightly. This is how I get smoother batter and softer pancakes.

Other Tips To Keep In Mind:

Medium heat: Keeping the pan at a medium heat ensures the centers cook through before the outer parts darken.
Grease lightly: Too much oil can fry the edges or soak into the batter, leading to oily and slightly stodgy pancakes. I make sure to use a thin coating in the pan, or a misting of nonstick cooking spray.
Small size: Medium-sized pancakes are the best for this recipe, and the thicker batter flips more easily than if they were cooked in small rounds.
Blend well: If using whole oats, I blend first without other ingredients, until no coarse flakes remain.
Keep warm: I placed cooked pancakes on a tray in a low oven while finishing up the batch. This way, everyone gets a stack warm enough to help toppings like butter or syrup melt into it.

Nutrition