Oat Flour Pancakes with Sunflower Seeds

4.91 from 11 votes

These lightened up, oat flour pancakes are guaranteed to please the whole family!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 254kcal

1 cup rolled oats or oat flour
4 Tbs low fat cottage cheese
2 eggs
2 tsp vanilla extract
4 tsp sunflower seeds
Toppings: Sliced banana & 1 tsp mini chocolate chips per pancake + 2 tsp real maple syrup
½ tsp baking powder optional, for a fluffier pancake
½ tsp baking soda optional, for a fluffier pancake

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.
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!

Expert Tips for Making Oat Flour Pancakes

Use cooking spray to grease your pan, or wipe a paper towel dipped in oil around the pan for an even coating.
I recommend using rolled oats, instant oats, or pre-made oat flour for this recipe.
Store pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until just warmed through.
To make these gluten-free, just make sure to get gluten free certified oats
Serve these with sliced bananas, chocolate chips, maple syrup, honey, nut butters, fruit preserves, or fresh berries!
Nutritional information includes 1 pancake, 1/2 a banana sliced, 2 teaspoons of chocolate chips and a drizzle of maple syrup!