Description
Enjoy pillow-soft oat flour pancakes with a creamy yogurt base for a naturally fluffy texture. This recipe uses wholesome ingredients like gluten-free oat flour, Greek yogurt, and warm spices to create an easy, comforting breakfast perfect for any season.
Ingredients
Scale
Wet Ingredients:
- 2 large eggs
- ½ cup (113 g) milk or plant milk (gluten-free oat milk recommended)
- ½ cup (113 g) plain Greek yogurt (full-fat preferred)
- 3 tablespoons (36 g) neutral oil (such as Suncoco)
- 1 tablespoon (20 g) maple syrup, plus more for serving
Dry Ingredients:
- 1½ cups (150 g) oat flour (gluten-free recommended)
- 1 tablespoon (7 g) tapioca flour (or substitute extra oat flour)
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg (freshly grated if available)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
For Cooking:
- Ghee or neutral high-heat vegetable oil, for cooking
Instructions
- Make the Batter: In a large bowl, whisk together the milk, yogurt, eggs, oil, and maple syrup until combined. Sift in the oat and tapioca flours along with cinnamon, nutmeg, baking powder, baking soda, and sea salt. Gently whisk until no flour streaks remain; some lumps are okay to avoid a gluey texture. Let the batter rest for 1-2 minutes to thicken.
- Preheat the Pan: Warm a wide skillet or griddle over medium-low heat. A well-seasoned cast iron or carbon steel pan works best. Lightly coat the pan with ghee or oil.
- Cook the Pancakes: Using a rounded #24 cookie scoop or about 3 tablespoons per pancake, pour batter onto the hot pan. Cook until the bottoms turn golden and tops show puffed air holes, about 3 minutes. Carefully flip the pancakes and cook the other side for 1-2 minutes until golden and cooked through.
- Keep Pancakes Crisp: Transfer the cooked pancakes to a wire rack to release steam and keep edges crisp. Reheat any cooled pancakes in the pan or a low oven before serving.
- Serve: Serve pancakes piled high with fresh berries, Greek yogurt, almond butter, and a drizzle of maple syrup for a delicious breakfast treat.
- Storage: Store pancakes airtight in the refrigerator for up to 4 days or freeze for longer. Reheat in a skillet or toaster oven for best texture before serving.
Notes
- Sift flours carefully to prevent clumps and create smooth batter.
- Be gentle when mixing to avoid a gluey pancake texture.
- Use a wire rack to cool pancakes and maintain crisp edges.
- Try seasonal toppings like sautéed apples, pears, poached quince in fall; bananas, date syrup, hemp hearts in winter; ripe peaches, plums, or crème fraîche in summer.
- Substitute tapioca flour with extra oat flour if unavailable.
