Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Before you begin: If making your own oat flour, blend 1 ¾ cup quick oats in a food processor or blender to turn into a fine flour. This will make the 1 ½ cups gluten free oat flour needed. Set aside.
- In a large bowl, whisk 2 large eggs, 3 tablespoon pure maple syrup, 3 tablespoon melted butter, ⅓ cup whole milk Greek yogurt, ½ cup whole milk or full-fat oat milk and 1 teaspoon pure vanilla extract.
- Add 1 ½ cups gluten free oat flour, 2 teaspoon baking powder, ¼ teaspoon ground cinnamon, and ½ teaspoon Kosher salt.
- Whisk to a thick batter. Scoop ¼ cup of batter onto a greased pancake griddle that is at 350F.
- Flip when you see small bubbles form and the bottom looks lightly golden brown. Repeat with the remaining batter.
- Serve with butter, syrup, fresh fruit, whipped cream, or any of your favorite toppings!
Test Kitchen Notes
- Storage: Store cooled pancakes in a ziplock in the fridge and microwave for 20–30 seconds to reheat.
- Freezing: Freeze for longer storage; just toast or microwave straight from frozen, or defrost in the fridge overnight.