The BEST Oat Flour Sour Cream Pancakes:
Rich in flavor and melt-in-your-mouth, no one would guess that these pancakes are free of gluten and refined sugar! Options to be dairy free and vegan as well makes this is a recipe to suit many dietary needs. These are extremely easy to make, and coming together in less than 10 minutes means you can have these pancakes on your table in no time!
Hi there, it’s me! Remember me, the girl who gets on here every so often and posts a recipe?? Yeah, I know – 2 months is a bit long to go without a post… But today I’m attempting to make up for it by letting you in one of the best recipes for pancakes ever. E.V.E.R. No, seriously, you need these in your life now.
First of all though, my apologies for the long absence – this year has certainly gotten off to a busy start and with no appearances of it slowing down anytime soon! I’m not going to bore you with details, but I will say that some of the busyness has included working on various projects, one of which I’m especially excited about and can’t wait to share soon!!
OK, now about these pancakes…
This recipe is a first for this blog; which is to say, it is the first recipe I have posted that meets special dietary needs. How exciting is that?! This is something I’ve considered doing before but haven’t wanted to take the time to familiarize myself with alternative ingredients. However, life has a way of pushing you sometimes and an effort to reverse the symptoms of a health issue has forced me to familiarize myself with these ingredients. So here we are!
On my “can’t eat” list (which, if I do say, seems to be much longer than the “can eat”) is refined carbohydrates, which includes all flours except almond, coconut, and oat < my new favorite. This limits your options in a lot of areas, including pancakes and waffles, two of my favorite foods. It’s hard to find a good waffle (I say waffle because that’s what I’ve been making) recipe that isn’t too dry and the pancake selections haven’t looked any more promising.
So a couple of weeks ago when I was making a batch of my favorite sour cream pancakes (yes, I do break the rules sometimes – you can’t cut me off completely from my favorite foods!), I realized that there was a very good chance that with a few ingredient alterations, these could possibly be turned into healthier, but still delicious pancakes. And oh my word, these did not disappoint! I could not be happier with the results – they taste so close to the original recipe, which is amazing! (You can read about the original recipe here) As previously mentioned, a lot of recipes (at least the ones I’ve tried!) using non-wheat flours tend to be dry, but the amount of sour cream used here (1 ½ cups!) makes sure that doesn’t happen.
The pancakes are full of flavor and a total melt-in-your-mouth experience; in other words, crazy awesome delicious. And trust me when I say – and I do not say this lightly – that they don’t even taste like a healthier recipe. In fact, not only are they adult approved, but kid approved as well!
My niece happened to be over when I was photographing and requested the stack of pancakes when I was done. And of course me being the bad aunt I am, let her have them! She loved them. So much so, she ate half of the stack! It pleased me to no end to see the joy that comes with having a plate of pancakes all to yourself and to hear her sweet compliments; she had no clue they weren’t normal pancakes (of course, chocolate chips and chocolate whipped cream does help…)! Thank you so much, Kate for being my taste-tester!! ♥
So what’s in The BEST Oat Flour Sour Cream Pancakes anyway??
Well, oat flour for one! I have recently discovered the use of oat flour in baked goods and it has since become one of my favorite flour substitutions. I like it because you don’t have to worry about a potential coconut flavor coming through your baked goods, consuming too many nuts (almond flour), and also because it is a closer 1:1 sub for all-purpose (1 ½ C. oat = 1 C. wheat). And since it is easy to make your own, it is also lighter on the wallet than coconut & almond flours!
Another ingredient I have discovered this year is the use of dates as a sweetener. Dates are full of fiber and minerals, rich in antioxidants, and being quite sweet can be used in small quantities. Other natural sweeteners can most certainly be used in this recipe – honey, maple syrup, etc. (blackstrap molasses is another nutrient-rich sweetener) – but I do love how the date sugar works here.
While not cutting dairy out of my diet completely, I do try to eat/drink as little of it as possible. So because I chose to leave in the sour cream instead of opting for a dairy-free yogurt, I cut corners with the milk by using coconut milk. Coconut milk has been something I have been pleasantly surprised with in that I have yet to taste any coconut! (Can you tell I don’t like coconut??) If you don’t have any problems with dairy, however, feel free to use regular whole milk, or you can use almond milk as another DF option – it doesn’t have to be coconut.
So, the recipe as-is is free of gluten and refined sugar. If you want to make it dairy-free you can sub vegan yogurt for the sour cream (I haven’t personally tried this so I can’t promise the same results in taste) and if you want vegan, swap out the eggs with this substitution.
And that’s about it!
This recipe is soo good and like no other healthier recipe I’ve tried. Seriously, I’ll bet people won’t even be able to tell the difference (especially if you add in a little chocolate). They really are The BEST Oat Flour Sour Cream Pancakes – give them a try!
- 2 C. oat flour (make sure it’s gluten free - see notes below!)
- 2 tbsp. date sugar (honey or maple syrup would work as well)
- 2 tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. salt (I use kosher)
- 1 ½ C. sour cream (can sub. with vegan yogurt for dairy free option)
- ¾ C. + 3 tbsp. coconut milk (almond or regular dairy milk will work too)
- 3 tbsp. canola oil (olive oil or melted coconut oil can be used as well)
- 2 tsp. pure vanilla extract
- 2 eggs (substitute for vegan option below)
- ¾ C. dark chocolate chips, optional (see note below!)
- natural peanut butter
- almond butter
- sliced banana
- maple syrup
- coconut whipped cream (link to recipe below!)
- extra chocolate chips
- …the sky's the limit!
Preheat oven to 175° F. or set to warm setting.
In a large bowl, whisk together oat flour, date sugar (see note below!), baking powder, baking soda, and salt until combined, set aside.
In a medium-sized bowl, whisk together sour cream, coconut milk, oil, eggs, and vanilla until thoroughly combined.
Add wet ingredients to the dry ingredients, whisking until just combined (it’s OK if there’s some lumps). If batter is too thick, add a little more milk until batter reaches desired consistency.
Grease a large skillet and set over med/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 in. 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.
Place cooked pancakes on a pan and keep in warm oven until ready to serve (best when served hot off the skillet, imo :).
- Oats are naturally gluten free, however, if you are extremely allergic to gluten make sure you buy certified gluten free oats/oat flour!
- You can make your own oat flour by pulsing 2 ½ C. quick oats in a food processor until very fine and the consistency of a powder.
- Vegan Egg Substitute.
- Coconut Whipped Cream Recipe.
- I like to use at least 72% cacao dark chocolate chips but to keep things truly free of refined sugar you can try this recipe here. Other mix-in options could include berries (I’ve done blueberries), apple, nuts, or whatever meets your fancy!
- If you are using a liquid sweetener, mix it in with wet ingredients instead of dry.
- Because oat flour absorbs liquid, the batter in the bowl might become thick during the cooking process. To remedy, just add a little more milk to thin it out as needed.
- 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!