The Best Oat Flour Sour Cream Pancakes

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!