The Best Oat Flour Sour Cream Pancakes Recipe

Name: The Best Oat Flour Sour Cream Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Oat Flour (see Note); 2 Tablespoons Date Sugar (honey Or Maple Syrup Would Work As Well); 2 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/4 teaspoons Salt (I Use Kosher); 1-1/2 cup Sour Cream (or Vegan Yogurt For Dairy Free Option); 3/4 cups Plus 3 Tablespoons Coconut Milk (or Almond Or Regular Dairy Milk); 3 Tablespoons Canola Oil (or Olive Oil Or Melted Coconut Oil); 2 Eggs (or Flax Eggs For Vegan Option); 2 teaspoons Pure Vanilla Extract; 3/4 cups Dark Chocolate Chips (optional, See Note)

Servings: persons

2 cups Oat Flour (see Note)
2 Tablespoons Date Sugar (honey Or Maple Syrup Would Work As Well)
2 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/4 teaspoons Salt (I Use Kosher)
1-1/2 cup Sour Cream (or Vegan Yogurt For Dairy Free Option)
3/4 cups Plus 3 Tablespoons Coconut Milk (or Almond Or Regular Dairy Milk)
3 Tablespoons Canola Oil (or Olive Oil Or Melted Coconut Oil)
2 Eggs (or Flax Eggs For Vegan Option)
2 teaspoons Pure Vanilla Extract
3/4 cups Dark Chocolate Chips (optional, See Note)

1
Preheat oven to 175u00b0F or set to warm setting.
2
In a large bowl, whisk oat flour, date sugar (see notes), baking powder, baking soda, and salt until combined. Set aside.
3
In a medium-sized bowl, whisk sour cream, coconut milk, oil, eggs, and vanilla until thoroughly combined. Add wet ingredients to the dry ingredients, whisking until just combined (it's okay if there's some lumps). If batter is too thick, add a little more milk until batter reaches desired consistency.
4
Grease a large skillet and set over medium/low heat (or you can use a griddle). Working in batches, pour about 1/3 cup batter for each pancake onto skillet, spacing each about 2 inches apart. When bubbles appear around edges and the bottoms are golden brown, flip and cook until opposite sides are golden brown, about 4 minutes total.
5
Place cooked pancakes on a pan and keep in warm oven until ready to serve (I think they're best when served hot off the skillet).
6
Leftover batter can be stored in fridge for up to 2 days (see notes).
7
Notes:
8
1. Oats are naturally gluten-free. However, if you are extremely allergic to gluten, make sure you buy certified gluten-free oats/oat flour!
9
2. You can make your own oat flour by pulsing 2 1/2 cups quick oats in a food processor until very fine and the consistency of powder.
10
3. I like to use at least 72% cacao dark chocolate chips. Other mix-in options could include berries (I've done blueberries), apple, nuts, or whatever meets your fancy!
11
4. If you are using a liquid sweetener, mix it in with wet ingredients instead of dry.
12
5. Because oat flour absorbs liquid, the batter in the bowl might become thick during the cooking process.
13
To remedy, just add a little more milk to thin it out as needed.
14
6. Batter can be stored in the fridge for up to 2 days, but will thicken. When ready to use, whisk in a little milk and you're good to go!

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Oat Flour (see Note), 2 Tablespoons Date Sugar (honey Or Maple Syrup Would Work As Well), 2 teaspoons Baking Powder, 3/4 teaspoons Baking Soda, and more.

Yes, The Best Oat Flour Sour Cream Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Best Oat Flour Sour Cream Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions