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Sprouted Oat Flour Pancakes

Naturally gluten-free, perfectly fluffy and not too sweet.
20 minutes
10 Pancakes
Pairs well with fresh fruit and good conversation.

Hands up if you love pancakes any day, for any meal, at any time of year! They’re satisfying, delicious and easy to personalize. The star ingredient in this recipe is sprouted whole grain oat flour, making them naturally gluten-free, fluffy, and nutritious. Sprouting improves taste and texture, resulting in a sweet, mildly nutty flour. It also aids in digestibility and bioavailability. Sprouted oat flour pancakes are also quick and simple to make, so get your frying pan ready!

ingredient tips & substitutions

  • Milk – Any kind of milk or milk alternative will work here (oat, soy, almond etc.) 
  • Why add lemon juice or apple cider vinegar to the milk? This creates your own buttermilk which adds tenderness and a rich flavour. You can substitute the milk with store bought buttermilk, but that means picking up an extra ingredient that you only need a small amount of. Making your own buttermilk is extremely simple and it works with any plant-based milk too! Simply add lemon juice or acv to the milk and let it sit for a few minutes. It will thicken and develop lumps, this is normal.
  • Maple syrup – You can substitute any kind of liquid or granulated sweetener. 
  • Egg – we haven’t tried making these with a flax or chia egg, but it shouldn’t be a problem. If you try it, let us know!

optional ingredients to add into the batter

Sprouted oat flour pancakes are delicious on their own, but if you’d like to get creative here are some ideas to get the juices flowing:

  • A tsp of cinnamon
  • Fresh or frozen fruit
  • Chopped nuts
  • Chocolate chips
  • A tbsp of cocoa powder for chocolate pancakes

Topping ideas for sprouted oat flour pancakes

  • A classic drizzle of maple syrup
  • Nut or seed butter
  • Fresh or frozen fruit
  • Chopped nuts
  • Chocolate chips
  • Coconut
  • Whipped cream

recipe notes

  • The batter cannot be made ahead of time because the oats will soak up too much moisture. Whip up the batter when you’re ready to cook them.
  • Make sure the pan is fully preheated before adding the batter. Otherwise, you may not have the prettiest first pancake (definitely still delicious though!).
  • These are best enjoyed fresh but will keep in the fridge for a few days. Reheat in a frying pan or toaster.

Sprouted Oat Flour Pancakes

Naturally gluten-free, perfectly fluffy and not too sweet.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 10

What You'll Need:

  • cups Second Spring Sprouted Oat Flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup milk or milk alternative
  • 1 tbsp lemon juice or apple cider vinegar
  • ½ tsp vanilla
  • 1 egg
  • 2 tbsp maple syrup

How To Make It:

  • Add milk and vinegar/lemon juice to a large bowl. Allow it to sit for 3-5 minutes to thicken and develop lumps.
  • In a separate bowl, combine sprouted oat flour, baking powder and salt.
  • Add vanilla, egg and maple syrup to the milk mixture and whisk.
  • Combine wet and dry ingredients and mix until smooth. At this point it will be quite runny but will firm up quickly as the pan preheats.
  • Preheat a frying pan on low-medium heat with a small amount of oil or butter. Cook about ¼ cup of batter per pancake. Flip when bubbles form on top and outer edges are set, continue cooking until golden brown on the opposite side. Repeat with remaining batter.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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