I love pancakes. But I don’t love how they can sometimes leave me feeling like I just ate an entire loaf of bread. Do you ever feel that way? This must be a symptom of getting old(er). But we can fix that.
One grain that doesn’t leave me feeling sluggish is oats! That’s why I’ve based this pancake with oat flour instead of all purpose, because it’s healthier.
For starters, 1/2 cup of oat flour has 80 fewer calories and 20 fewer grams carbohydrates than 1/2 cup of whole wheat flour. They’re also high in iron, magnesium and fiber, and contain the amino acid lysine, which promotes replenishment of body tissues like muscles and nerves – this makes them an excellent food staple for fitness junkies. Oats can also help lower cholesterol levels and help us feel fuller longer. Seriously, super power food in the house.
To make oat flour you simply process oats in a coffee grinder until a fine powder remains. You can also buy it at the grocery store (gluten-free optional) or make a big batch at home and store it in your pantry for quick mornings breakfasts like these pancakes.
These pancakes are so simple to make: Just 1 bowl and 15 minutes required. You could even make them with other nut butters if you have a peanut allergy.
More importantly they’re fluffy, filled with good-for-you ingredients, and packed with some serious peanut butter flavor. I topped mine with a little peanut butter sauce (just peanut butter whisked with very hot water) and a little maple syrup. But they’d also be great with sliced bananas, honey or jam (hello PB&J).
These will definitely be my new go-to pancakes since I always have the ingredients on hand and they’re perfect even for busy weekday mornings. So excited to share these lovely cakes with you. Hope you enjoy.
Peanut Butter Flaxseed Pancakes
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)*
- 2 ½ Tbsp water (to make flax egg)*
- 1 Tbsp Earth Balance (melted // or other non-dairy butter)
- 1/2 cup unsweetened vanilla almond milk
- 1 Tbsp agave nectar or maple syrup (or honey for non-vegan)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp natural salted peanut butter (crunchy or creamy // plus extra for topping)
- 1 pinch salt
- 1/2 tsp pure vanilla extract
- 1/2 cup oat flour
- 1/4 cup whole-wheat pastry flour
Instructions
- Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
- To a large mixing bowl add flaxseed meal and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, peanut butter, baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
- Next add oat and whole wheat pastry flour and stir until just combined. Let batter rest for 5 minutes.
- Lightly grease your griddle and pour scant 1/4 cup measurements of the batter onto the griddle. There should be 6 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
- Cook for 1-2 minutes more on the other side and then top with Earth Balance or more peanut butter and a light drizzle of maple syrup, or whatever else you please.
- Will reheat well the next day in the microwave.
Notes
*Nutrition information is a rough estimate calculated without toppings.
Galina says
I made this! They were delicious. I shredded an apple into the batter and used cows milk. My one year old loved them! I will definitely make these again.
We’re so glad you and your little one both enjoyed them, Galina. Thank you for sharing! xo
Vicki says
I followed the recipe. The thick batter didn’t bother me; the taste was lackluster. I won’t be making this again.
So sorry this didn’t work out for you, Vicki! Did you make any ingredient modifications?
Laura says
My partner and I loved these pancakes, but we are people who enjoy “healthified” versions of breakfast foods, which often tend to be chewier and denser than traditional versions.
We made the recipe as described and ended up with four 1/4C pancakes. Topped with bananas and maple syrup. Yes, the batter is thick, and yes, you have to be careful not to heat the pan too high or the batter will stick. But, these pancakes don’t make you feel tired and weighed down – just satisfied and nourished.
We also loved that this recipe requires only pantry staples. It will be on weekend standby in our house – absolutely delicious!
Woohoo! Love to hear this. Thanks so much for the thoughtful review, Laura! We’re so glad you both enjoy the pancakes!
Natasha says
Can you sub another flour?? I saw this asked a few times but can’t seem to find if you can.
Hi Natasha, we haven’t tried with other flours, but it looks like another reader subbed the whole wheat flour for a GF blend. Hope that helps!
Judy says
I followed the 2 serving recipe using the flax egg and omitted the sweetener, but I found it too thick and it did not even make to 2 servings. Maybe with a real egg or egg whites it would be thinner, but I really think it needed more almond milk or other liquid to stretch out and make it less dry. Also, if I made this again I would use either the baking soda or baking powder, but not both. I did not add salt but it still seemed too salty with baking soda/powder and salted peanut butter, and not much peanut butter flavor at all. Perhaps that is the rationale for adding a sweetener, which I would prefer not avoid if I have a sweetened topping. I normally would have used unsalted peanut butter, which I would substitute in the future.
Hi Judy, thanks for sharing your experience! If the batter is too thick, we would suggest adding more almond milk to thin. It’s possible that the smaller serving size requires a bit more tweaking. Better luck next time!
Darya says
these were actually super disappointing – looked very good but tasted too much like baking powder, so i had to throw them all away. is it possible to decrease the amount of baking powder/ baking soda so they would rise but not taste too bitter?
Hi Darya, sorry to hear that was your experience! They won’t rise as much without it, but it might still work. Let us know if you do some experimenting!
Jein says
Hi, I’m wondering if flaxseed meal can be added into other dry ingredients (instead of making flaxseed egg) bc I want to make pre-mix so that I can only add nut milk to make batter. Do you think it would work?
(Can Earth balance or other non-dairy butter can be omitted?)
Thx in advance
J
We haven’t tried it, but it sounds promising! We don’t know about omitting the oil though- they might fall apart. Let us know if you give it a try!
Steph Kozel says
Love this recipe! I used all oat flour and 2 Tbsp RX peanut butter because I was out of vegan butter. Turned out amazing! I’ve mad this recipe three times now and always happily surprised how good they are!
We’re so glad you enjoyed them, Steph! Thanks so much for sharing! xo
Ashley says
These tasted a little too much like baking powder or baking soda – I might decrease it next time.
Sorry to hear that, Ashley! We would recommend reducing the baking soda instead of the powder as the baking powder helps them rise.
Abby says
Made these this morning and they were fantastic!!
Followed recipe with two changes – used regular butter and oat milk. So tasty!
We’re so glad you enjoyed them, Abby! Thanks so much for sharing!
Amanda says
Delicious, but prepare to be disappointed if you don’t follow instructions to not let skillet get too hot. They will burn and stick like crazy. After adjusting heat down a smidge for my second batch, they also didn’t cook quite through enough despite following the time recommendations after flipping, and were still very doughy. Will try these again!
Cheryl says
Oh. My. Goodness. I followed your recipe and these were delicious!! Topped with sliced banana and black walnut syrup I purchase from a local guy. Your video is very nicely done!
Yay! Thanks for sharing, Cheryl!
Gina Kovanich says
I loved this recipe. I used my food processor to make oat flour from my oats and it worked out perfectly. The only thing I would say is that the batter was really thick and did not make six 1/4 cup sized pancakes. I would add a splash more almond milk next time. I topped it with some melted crunchy pb mixed with maple syrup.
Tina Ellsworth says
My family went wild for these pancakes. I did sub out the wheat flour for GF flour and they turned out perfect. I also used 1/2 almond milk, 2 TBSP of peanut butter, 1 TBSP agave nectar, 1 tsp melted butter to make a thin sauce to drizzle over the top. I topped with sliced bananas and crushed walnuts.
Love love love all your recipes!
Maria says
These pancakes turned out perfect! Even better than a boxed mix I bought at Whole Foods. I was Vegan before college, and I just went back to being Vegan again several months ago and I love your recipes! I’m not big on the store bought substitutes because they’re not quite “healthy” which is why I love your blog because you create simple, easy made-from-scratch recipes that make me enjoy being a Vegan. I don’t miss dairy when I make your dishes, and I’ve made them for family and friends who aren’t Vegan and they rave about them! My dad is a diabetic and I’ve encouraged him to implement more of a plant-based diet for his health and your recipes have turned him into a believer. You are so very talented, thank you for sharing your gift and creating such an incredible blog!
Stefanie says
My pancakes fell apart while making them. I don’t know what I did wrong. I followed the recipe and instructions. Do I need to use the correct ingredients? What I’m saying is do I need pure vanilla extract or can I add any vanilla extract ?
Nina says
Am I able to substitute a different type of flour than the oat flour?
Jill says
Thank you for this delicious recipe! I used hemp milk which is what I usually have on hand. The peanut butter adds richness and flavor! I also added some carrot pulp from my morning juice.
Lotte Lawrence says
Hi Dana :)
Would this recipe still work if I added some vegan protein powder to it? Am desperate to find an easy vegan protein pancake recipe that I can make up a batch of. Have had so many disasters trying in the past… in fact 2 recipes completely failed just this morning! Hope you can help, all of your recipes I have tried have worked splendidly!
Lotté
Hi Lotte! Yes you can, up to 1 scoop!
Laura says
This is my go-to recipe for pancakes! I’ve been baking and cooking since I was about 7, so I have nearly 30 years of experience in the kitchen, but for some reason I always have a problem with pancakes. They’re too flat, too fat, overcooked, undercooked, you name it…. even if I follow the directions or use a mix! I should note, that I tend to stray from the original recipe whenever I’m in the kitchen (even if it’s one of my own creations), but when it comes to pancakes, I stick to what’s already been done. If anyone out there is contemplating this recipe, go make the pancakes…NOW! This is the one pancake recipe that has not stumped me in the kitchen. Not only are they easy to make, but they are also perfectly fluffy, full of flavor, and RIDICULOUSLY DELICIOUS! Best. Pancakes. Ever.
Darren says
Followed the recipe as posted-Very easy to make, fluffy, great tasting. Definitely a keeper and I will be make my again! Thank you!!
Sarah Enns says
This recipe is amazing!! Turned out great, topped them off with more almond butter, banana and your “Nutella” recipe. So good!!
Janette Leifker says
Officially kid approved! All 4 kiddos beg for these with a few chocolate chips dropped in while on the griddle! One says, “I like the texture. It’s not like regular pancakes that taste like they have too much flour.” They eat them up with no syrup needed! My toddler actually had more good energy after eating these. Not so much, “I’m tired and fiesty”
Aireanna says
Wow the pancakes were really good. I was a little skeptical at first because I’m used to the regular pancakes, and my son was complaining when he saw how I was making them but as he was eating all I heard was mmm good. I added 1/2 cup of coconut sugar instead because that’s what I had and it’s delicious without the sugar crash. We loved pancakes and will be making again! Thanks!
Meg says
Can I sub oil for vegan butter? :)
Hi Meg! I haven’t tried it with this recipe but think it should work!
Meg says
Hi! Can I sub buckwheat flour for whole wheat? :)
Mariah says
These were really good.
Marley says
Could this be made by omittin the peanut butter and adding say, cocoa powder, instead?
Yes!
Chase says
These are SO SCRUMPTIOUS. Kind of ate the entire batch (made 6 pancakes for me) ?
Definitely play around with toppings, banana and chocolate chip are amazing with this recipe. Bravo!
Joanna says
OMG! I have died and gone to heaven. These are A M A Z I N G, thank you!
Made non-vegan version with normal egg and butter. More peanut butter, sliced banana and drizzle of maple syrup to finish it off. YUM!
SoCalSemiVegan says
This recipe was what I googled and first found the website with (lucky for me!). Great recipe. My favorite is to sub coconut oil for the butter, but I’m not using solid fats anymore so even with canola oil this works well. I’ve also made it several times without any flower and added more oat flower and flaxseed and that is great also. I like to up the peanut butter quotient in the batter. For topping peanut butter, a little water and rip banana mashed together is amazing.
Tyler W says
I have made these several times and love them. I’m just curious, has anyone made the batter and let it sit overnight in the fridge or freezer? How about made the pancakes the night before and then heated up the next day?
I am not a morning person so putting all of these things together first thing in the morning is not my forte. I am a night owl and would love to prepare everything the night before, but I hate soggy, not-so-fresh pancakes. Will the batter sit overnight well?
Hi Tyler! The fridge should work! I would not suggest the freezer. Good luck!
Barb says
I had to leave a review because I’ve made these twice and they are now my favorite pancake. I always have oat flour on hand but not whole wheat so the first time around I sub’d in almond flour (and admittedly too much because even though I knew better why leave only a couple Tablespoons in the bag, right?). While the flavor was still awesome they didn’t quite set up before I had to flip so I ended up with a bit of a messy cake (learn from my mistake). The next time I used GF flour in place of the whole wheat and they turned out wonderfully. When I replenish my ww flour I’ll try it with no subs and I’m sure it’ll be perfect. Thanks, Dana, for this delicious recipe.
Becki says
Thanks! I love peanut butter and pancakes. Yummy! This is my first recipe using flax eggs and almond milk. It turned out great! I even quadrupled the recipe so I could have pancakes for days.
Ivonne says
Just made this pancakes! Followed your oat flour instructions also… I LOVE it!!! Thank you!!!
Julia says
Hoooooooly moly, I made these this morning with a few adjustments – almond butter, coconut oil instead of earth balance, coconut water instead of almond milk (I had no nut milks in my house but did have a beautiful coconut what needed to be cracked open!) and did a mixture of almond butter, honey and vanilla on top and oh em gee I will be dreaming about these until the next time I make/eat them…
Alicia says
Wow, I made these on a Sunday morning and these are absolutely delicious! I am still in disbelief that these are healthy. I’ve never made pancakes with oat flour before, but now I am never going back to regular flour! I also made the flax egg for the first time, and was skeptical at first, but it worked out just as well or maybe better than the chicken egg. Genius!
These are so light and yet the peanut butter gives these little cakes a decadent taste. I’m in love…with these…pancakes….!
Cayenne says
I love the way they tasted and how fluffy they are, but I was bummed because no matter how much oil I put on the non stick griddle, they stuck and it turned into a huge mess. So I pretty much ate pancake crumbs for breakfast. Any ideas on how to prevent this?
Alicia says
When I made these I added more non-daily milk than the recipe called for, probably close to 3/4 cup. The flour and maybe the flax absorbed the liquid so I had to keep adding more to thin out the batter. Maybe that would help?
Lindsay says
Do you have the weighted measurements for the flours?
Robin says
I had some oat flour in my pantry, so I did a Google search for oat flour pancakes. This is the recipe that I pulled up. I had all of the ingredients on hand so decided to make them. I used one egg instead of the flax egg. These were very delicious and filling. The only thing I missed was bananas. I love bananas with this whole oat/ peanut butter combination. I was sadly out of bananas! I topped the pancakes with walnuts and syrup. It was very satisfying. Looking forward to making them again when I have bananas in the house! Thank you for the recipe!
Becky says
This is a great recipe! They came out perfectly fluffy and tasty. I wish my conventional pancakes came out this fluffy!!!!
Chiara says
Best pancakes ever!!! I love this recipe!
I used banana instead of butter…. Great taste!
Pat says
Excellent recipe!
Jaclyn says
Yum-mee! The texture was soft but they did burn easily. Almost burned a few! It must have been due to the honey. I made a few subs. Used dairy milk, coconut oil, honey and buckwheat flour in place of almond milk, Earth Balance, agave and pastry flour. Trying to finish up my Reese’s peanut butter spread so that I can start making my own peanut butter. Thank you Dana!
Brittany says
Hi!
Can I make these leaving out the pastry flour??
Chloe says
THIS. This is LITERALLY (and I am not liberal with that word) the BEST pancake recipe I have ever made/tried/experienced. I don’t make it the vegan way, but my goodness. All my allegiance are belong to you. Can I buy a sixth star to give??
Steven says
Hello, this recipie looks wonderful. I’m always trying new ways to make pancakes. I have a concern with your oat flour carb claim. I checked my packages of oat, buckwheat, whole wheat, etc, and they are all about the same total carb. This could be misleading for some whom watch their carbs.
Debb V says
Made these this morning, and it was a big hit with the family! Topped with sliced bananas and the peanut butter sauce, so yummy!
Stephanie says
I just made these with PB2 with chocolate. AMAZING!
Mary says
I just have to say – I never usually comment on these things but I just wanted to let you know how AWESOME this recipe is!!! I was looking for a way to use up baby cereal (he is past that stage and into finger foods now) – the recipes I found were so rubbery and blah. I did a search for oat flour pancakes and these were at the top of the list. I am super crushing on your recipes! I have been eating these pancakes every day since I found the recipe – baby likes them too. I used baby gourmet tasty smooth oatmeal for the oat flour and this morning I tried the baby gourmet ancient grains blend – they turned out amazing. I love how versatile the recipe is (variations I used were: chicken egg, goat milk, coconut oil and baby gourmet cereal). LOVE LOVE LOVE!
Ah, thanks Mary! So kind! Glad you enjoyed them. Thanks for sharing!
Stephanie says
Wow! This recipe was awesome! I am gluten free & diabetic and I wanted to change my routine from just eggs or oatmeal and this definitely hit the spot. Of course it wasn’t as fluffy as normal pancakes but the taste totally made up for it, it was really good.
Taylor says
Hi Dana,
Am i able to make a batch of batter the day before so its is ready to cook the following morning?
Thanks,
Taylor
Yes! I think that’ll work!
Laura says
Yet another one of your recpies that I MUST try!
Laura says
Tried it! — I usually have trouble with pancakes, but these were perfectly fluffy, and tasty even without any toppings! Although I did add some of that peanut butter syrup with a blueberry/blackberry mix heated up with a bit of agave. I’ll probably eat the leftover ones with some banana slices. This may become my go to recipe for pancakes as well. Thanks for all the delicious food ideas, and for helping to make my transition to a vegan diet easy and fun!!!!
Holly says
Mine turned out way too thick and quite dry. Any suggestions? Otherwise, delicious! 4 stars since it was probably human error!
Maybe your peanut butter wasn’t natural? Next time, use peanut butter with just salt and peanuts. And if needed, add a bit more almond milk!
Diana says
I made a non-vegan version this morning. For anyone without vegan ingredients, I used: 1 regular egg, 1% skim milk, 3/4 cup oat flour topped off with a tbsp or so of unground instant oats, and olive oil instead of earth balance. It was absolutely delicious! Thanks for the recipe :)
Chrissy says
These pancakes have the potential to save lives. Seriously. Had a crazy day. The kind that makes murder seem plausible (only for a second, people–calm down). What could possibly make all things right in the world again? A bath? Yoga? Nope. The answer today was these pancakes for dinner. Simply amazing. I used almond butter, just oat flour, and topped with sliced bananas. Thank you for helping me to get back to my happy place!
Leigh says
All hail Dana and this amazing pancake recipe! Sunday morning pancakes just got a little bit more awesome!
Hanno says
I just tried them out for the first time and they are AMAZING!!! Definitely gonna make them again:)
Wonderful! Thanks for sharing!
Caroline says
These pancakes are amazing! I am gluten, dairy and egg free and this is the first pancake I have found that actually tastes decent. I love your site and I look forward to making more of your recipes!
Ah, thanks Caroline!
Janice says
How much all purpose flour should I use to replace the oat flour and whole wheat flour? That’s all I have >< THanks!
Equal amounts. Whatever flour amount I recommend, you can sub 1:1 with all purpose.
Fatima says
Tried these for breakfast today, and they were great! Loved that they were quite filling compared to a white flour pancake. And being without a non-stick fry pan, i was happy to see these work out well on my cast iron.
Love to hear it! Thanks for sharing, Fatima :D
Katie says
These are so lush! Have made them so many times now :-) I used all oat flour though and they turned out fine.
Colleen Elisabeth Chao says
These are a new favorite!! I’m making them for the second morning in a row, and my son and I are scarfing them up again. I replaced the whole wheat flour with flaxseed meal, the butter with olive oil, and the almond milk with coconut milk. And I doubled the recipe. Pinning this now! Thank you so much for such a phenomenal recipe!
Steph says
I have now made these three times. They are great! THANK YOU!!
Mary says
Ohmygoodness, just made these and added in a banana….holy pancakes. So amazing!
Steph says
Did you add a banana in the mix? yum
Marianne says
Just made these. They were delicious! The pancakes were not large, but they were really filling and definitely enough for two people. I used canola oil instead of Earth Balance. Thanks for the recipe!
Sonia says
I made these with all oat flour and they still turned out fine! thank you for sharing this recipe its now my new go to pancake recipe!
Adriana says
The pancakes were amazing! Hot from the pan and soaked in maple syrup…irresistible! Thank you so much for the 5 star recipe.
Ali says
I’ve been wanting to do homemade pancakes forever! These were perfect for my snow day, a nice switch from my usual stovetop oatmeal. Proud to say I finished both servings by myself! However I did thin out the batter a bit with some water, because I usually can’t finish pancakes that are too heavy, and lessened the honey as I can’t eat super sweet stuff in the morning. Still turned out great! Great way to get lots of healthy calories in the morning. Thanks so much!
Clara Winger says
I love peanut butter and I love pancakes so this recipe is a win for me. I do have one question about making oat flour. Does it the type of oats use matter? Would quick oats work?
quick oats would work fine!
Heatoftroy says
Just found this recipe on Pinterest and am excited to try it out. However I have a question……would gluten free flour work in place of using whole wheat pastry flour? You mention using gluten free oats but then saw the whole wheat flour and that through me. Any helpful tips would be greatly appreciated!
I think a GF flour would work on these. If you give them a try, let me know!
Cristina S. says
I used gf flour and they came out PERFECTLY!!! Thank you so much for the recipe! (I’m trying my best to stop at 3!)
Stephanie says
Excited to find the question and answer I was looking for!!! Making these for dinner right now.
Melissa says
Just made these this morning. YUM! Thanks for the great recipe:)
Melissa says
This recipe is a God send. I had been worried all day about what I was going to make for breakfast tomorrow, and as I got onto Pinterest, I found this pin at the top of my feed. I had everything in my pantry for this and went to work. (I work at 5 am so I always make my breakfast the night before). These are delicious. Thank you.
Yay! So glad you liked them :D
Mariam says
Yum! Pancakes are the only succuss I’ve had with oat flour! These look delish, im not vegan so i’ll probably just use an egg and milk and butter. By the way can I skip the pb, shock horror I know but I prefer my pancakes plain
Erin @ The Spiffy Cookie says
Peanut butter pancakes for breakfast! Yay!
Lisa says
I love peanut butter and oats! It doesn’t get much better than this! Trying this tomorrow for Shrove Tuesday. :)
Morgan says
I love everything about this. The styling, the ingredients (oat flour!), and the toppings. Thanks for sharing Dana!
Sarah says
Peanut butter pancakes! Yum – these would be HUGE with the kids*
*by kids I mean me. I am my kids.
Michelle @ DailyWaffle says
Just waffle-ized these for breakfast. We’re not vegan, so I did use butter in place of the Earth Balance, but kept the flax egg. Delish w/ a few slices of banana and an extra drizzle of maple syrup. Doubled the recipe, so we’ll have extra for tomorrow. Thanks!
Zet Magsino says
anything with peanut butter is indeed a winner already :) I HAVE to try this sometime…soon.
Kathryn says
These look like pretty much my perfect pancakes.
Sincerely Jill says
I cannot think of anything better than peanut butter and oats. Yum!
Eileen says
These pancakes look so fluffy and amazing! And making freshly ground oat flour in the coffee grinder is genius. :)
Averie @ Averie Cooks says
They look incredible and remind me of a 2009 recipe I have for banana-flax-oat-PB vegan pancakes. My photography wasn’t exactly pretty back then and I should remake those. I love the PB drizzling down the sides of your stack!
Brianna K. @ Hungry Gator Gal says
Thanks for providing a recipe that incorporates two of my favorite foods in the world – peanut butter and oats. I can’t wait to try them with more peanut butter and sliced banana!
Becca says
Love This. We are off to the farmer’s market this morning, but pancakes are planned for the near future. Thanks so for helping me nourish my boys and my body with your awesome recipes. xxoo
Brooke says
Thank you for this amazing recipe! I am a vegan and my husband is a “sometimes vegan” lol so lets say its pretty hard to please him but these i think will do the trick! my daughter and I are allergic to peanuts so I will use almond butter and see how it works!
Jessica-Rae says
I just did- use almond butter. Baby is two yrs old next month so holding off from peanuts till then. But, we both love! Eating them right now. Can’t wait to try with PB. Hubby will love these as well.
pb says
well did it
Deana says
Thank you for this delicious looking recipe! I especially appreciate the nutritional info since my husband was recently diagnosed diabetic. We’ll try these for breakfast this morning.
Jocelyn (Grandbaby Cakes) says
I adore pancakes and hate the loaf of bread feeling as well. These look incredible and are definitely worth a try!
christine says
i’ve been making your chocolate chip oatmeal pancakes pretty regularly since you posted that recipe but i might need to switch now because, oh my goodness, these look amazing……!
Kier says
I love baking with oat flour and can almost smell these pancakes!