Oat Flour Chocolate Chip Pancakes

The fluffiest gluten-free pancakes you’ll ever make! These oat flour pancakes make a delicious and healthy breakfast for those slower mornings when you want something sweet.

For as long as I can remember, chocolate chip pancakes have been one of my favourite breakfast foods. I mean, who doesn’t love chocolate at breakfast? Oat flour is are all the rage right now, so I figured I’d make one of my favourite recipes (pancakes) with it!

If you’ve never used oat flour before – don’t worry! You can purchase it in the natural/health food section of most grocery stores these days. Or, you can easily make oat flour at home by blending oats in a high-speed blender or food processor. The amount of oats you use gives you approximately the same amount of oat flour, so 1 cup oats = 1 cup oat flour.

Benefits of Using Oat Flour:

Oats are FULL of nutritious properties. They’re a whole grain carbohydrate source. This mean the grain is in tact and hasn’t been stripped of its nutritious properties. Oat flour is a good source of cholesterol-lowering fibre and it can be used gluten-free alternative to traditional all-purpose or whole wheat flour. If you have celiac disease, please ensure that your oats/oat flour are certified gluten-free (check product packaging or call the manufacturer) and produced in a facility where no gluten is processed.

When oat flour is used in baking or in recipes like pancakes, it tends to lend a nutty flavour and typically the texture is a little more moist, sometimes crumbly. I have to say, these pancakes are slightly moist, but mostly fluffy and not crumbly whatsoever. They rise perfectly (thank you, baking powder) and the texture is fantastic. You’ll just have to see for yourself. 🙂

Oat Flour Pancakes Ingredients:

Oat flour, of course.

Baking powder. As mentioned, this helps them rise and fluff up!

Sea salt.

Plain greek yogurt, to boost up the protein content.

Oil. You can use coconut, avocado or even butter if you like.

Pure maple syrup. Feel free to use honey, agave syrup, or granulated sugar of choice.

Vanilla extract.

One egg or flax egg – you choose.

Milk of choice.

Chocolate chips – because it wouldn’t be chocolate chip pancakes without them!

Enjoy Your Pancakes With:

There are so many ways to enjoy pancakes. Personally, I’m a traditional pat of butter and maple syrup kind of girl. Occasionally, I like to add some peanut butter to the mix as well.

If you’re feeling creative, try topping your oat flour pancakes with greek yogurt, honey, nut butter, and fruit like sliced banana or berries!

You May Also Like:

Fluffy Almond Flour Pancakes

Buttermilk Gingerbread Pancakes

Healthy Banana Oatmeal Pancakes

Connect with Me!

I know you’re going to love these oat flour chocolate chip pancakes, please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too!

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Oat Flour Pancakes with Chocolate Chips

The fluffiest gluten-free pancakes you'll ever make! These oat flour pancakes make a delicious and healthy breakfast for those slower mornings when you want something sweet.

Course Breakfast
Cuisine American, Vegetarian
Keyword Chocolate Chip Pancakes, Gluten-Free, Healthy, Oat flour, Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 pancakes
Author hannahmageerd

Ingredients

  • 1 1/2 cups oat flour homemade or store-bought
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup plain greek yogurt
  • 1 1/2 tbsp oil avocado, coconut or other vegetable oils will do
  • 1 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1 large egg can substitute a flax egg
  • 1/2 cup milk of choice
  • 1/4-1/2 cup chocolate chips add to your liking

Instructions

  1. In a large mixing bowl, combine oat flour, baking powder and salt.

  2. In a separate mixing bowl, whisk together yogurt, oil, maple syrup, vanilla extract, egg and milk.

  3. Pour wet ingredients into dry ingredients and stir to combine until batter is wet and slightly lumpy. Fold in chocolate chips.

  4. Grease a large frying pan or griddle and turn on to medium-high heat. Pour approx. 1/4 cup batter per pancake. Flip when the pan-side of the pancake begins to brown and bubbles appear.

  5. Serve immediately or store in fridge up to 4 days or in the freezer up to 2 months.

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