Total Time
25mins
Prep 15 mins
Cook 10 mins

These pancakes are made with oatmeal ground to a flour. No wheat flour. I serve these with soy protein sausage links (BOCA brand) and a little pure maple syrup or blue agave nectar (a low-glycemic syrup).

Ingredients Nutrition

Directions

  1. Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.
  2. Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.
  3. Combine egg, milk and vanilla in a small bowl and mix well.
  4. Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.
  5. Heat a nonstick large skillet or gridle over medium heat.
  6. When hot, pour 1/4 cup batter for each pancake.
  7. Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.
Most Helpful

Wonderful recipe. Was surprisinly fluffy yet very filling. I substituted soy milk for the regular milk though. Makes 1 1/2 belgian waffles. Thanks to Dreamer for suggesting serving with apple sauce. Was a yummy touch! I have only been eliminating wheat from my diet for almost 2 months now and these satisfied my texture craving very well. Thanks for the recipe!

squeakiest July 10, 2009

Mikekey, I love these! I especially appreciate how healthy they are. I was a little worried about how thin the batter was, but after resting for 5 minutes, it thickened up and the pancakes were absolutely perfect. For anyone who loves country style pancakes, you'll love these. I halved the recipe and it yielded 3 4-inch pancakes. Thanks for a keeper!

puppitypup January 01, 2010

These are the BEST pancakes I've ever had. I do not say that lightly. I signed up to this site just so I can review this recipe. Also, in case you are wondering, they are still awesome without eggs. I didn't have eggs today when I made them and they are still awesome! Possibly even better without. From now on, I will just skip the eggs every time, less calories.

Valerie W. July 15, 2016