Fluffy Oat Flour Pancakes

A good old fashion stack of fluffy pancakes. Light and fluffy with a touch of sweetness, these fluffy oat flour pancakes are made for Sunday morning!

There's seriously nothing better than a stack of pancakes on a slow weekend morning. Except maybe when the pancakes have added nutrients like whole grains and fibre. This means you'll not only feel great after eating these, but you'll also have lasting energy!

I love a good pancake morning. Waking up in your favourite PJs, putting on some John Mayer (Banana Pancakes is the ultimate Sunday morning song), and eating a batch of fluffy pancakes. The only thing I don't love is how weighed down I always feel after eating pancakes. I feel like pancakes are one of those foods where my eyes are always bigger than my stomach. I always eat WAY too many pancakes. Then I'm left feeling insanely full for about an hour until I'm hungry again. Which is why I created these fluffy oat flour pancakes. I wanted all the things I love about a pancake (light, airy, fluffy) but using ingredients that make me feel good!

What's so special about this oat flour pancake recipe?

I love everything about oatmeal but I especially love the health benefits of oatmeal. So I've use oat flour for many things. I've used it for these microwave cinnamon buns, and these chickpea blondies. Which is why I thought why not use it in pancakes?

The problem is whenever I tried to make oatmeal pancakes they always had the same problem. They ended up being completely flat. It's so hard to get that fluffy quality everyone looks for in a good pancake when using oat flour. UNTIL now! I've finally created the perfect fluffy oat flour pancake. A pancake that not only tastes great, but also has fibre and protein to help power you through your day!

What Ingredients do I need for these Fluffy Oat Flour Pancakes?

Oat Flour- I use oat flour in these pancakes for extra fibre and whole grains. You can buy pre-made oat flour (like this one or you can just blend an equal amount of oats in a blender or food processor until smooth ( this is what I do).

Brown Sugar- A touch of sweetness! As oat flour can be quite plain I like the subtle rich sweet flavour brown sugar brings these pancakes. However this is optional if you want to leave it out!

Baking Powder- 'a party in a can'- according to my first year food science professor. Baking powder is the key to making these babies RISE.

Cinnamon- I love a touch of cinnamon in pancakes. The combination of cinnamon and brown sugar in these makes them extra special. However if you don't love cinnamon, you don't need to add it!

Milk- Feel free to use any milk you have on hand! Oat, almond, cashew, dairy any work! You just need enough to thin your batter out.

Eggs- Unfortunately these are not vegan. I find the eggs are what really help these pancakes get that fluff factor they need. If you want to try to substitute for flax eggs let me know how it goes in the comments!

Olive Oil- This just helps thin the batter a bit more because it will be thick! You can use any neutral tasting oil you have on hand!

Mix-ins- this depends on your mood! The secret is to add the toppings once the pancake batter is in the pan. I've added sliced banana, chocolate chips, sliced strawberry... the choice is yours.

I love seeing when you make my recipes! Be sure to tag me on Instagram @nourishedbynic or leave a comment here letting me know how it was 🙂