The Pioneer Woman Tasty Kitchen
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The Best Oat Flour Sour Cream Pancakes

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Level: Easy

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Description

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!

Ingredients

  • 2 cups Oat Flour (see Note)
  • 2 Tablespoons Date Sugar (honey Or Maple Syrup Would Work As Well)
  • 2 teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt (I Use Kosher)
  • 1-½ cup Sour Cream (or Vegan Yogurt For Dairy Free Option)
  • ¾ 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
  • ¾ cups Dark Chocolate Chips (optional, See Note)

Preparation

Preheat oven to 175°F or set to warm setting.

In a large bowl, whisk oat flour, date sugar (see notes), baking powder, baking soda, and salt until combined. Set aside.

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.

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.

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).

Leftover batter can be stored in fridge for up to 2 days (see notes).

Notes:
1. Oats are naturally gluten-free. However, if you are extremely allergic to gluten, make sure you buy certified gluten-free oats/oat flour!
2. You can make your own oat flour by pulsing 2 ½ cups quick oats in a food processor until very fine and the consistency of powder.
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!
4. If you are using a liquid sweetener, mix it in with wet ingredients instead of dry.
5. 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.
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!

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