Oat Flour Pancakes with Sunflower Seeds
These lightened up, oat flour pancakes are guaranteed to please the whole family!
Servings: 4 servings
- 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!
Calories: 254kcal | Carbohydrates: 29.5g | Protein: 9.2g | Fat: 12.2g | Saturated Fat: 2.5g | Sodium: 87.7mg | Fiber: 3.6g | Sugar: 13g