*To make your own oat flour: Pour quick or old-fashioned oats into a food processor or blender and process until ground into a flour. For one cup of oat flour, you’ll need to start with approximately 1½ cups of oats to measure 1 cup (120 grams) of oat flour.
Measuring tip: If you don’t have a scale to weigh the oat flour, be sure to fluff it up, spoon into the measuring cup and level off with the straight edge of a knife. This will prevent too much oat flour from being used, which would create an even thicker batter and pancakes that are harder to cook through. If your batter seems to be especially thick, you can spread the batter slightly in the skillet or thin it slightly with a little milk (or water if need be).
Cooking tip: With a thick pancake batter, it can be difficult to gauge when the pancakes are ready to flip. You may wish to set a timer for 3 minutes for the first side, then flip and wait another 2 minutes to cook through. The time will vary depending on the precise cooking temperature, but this is a good estimate for fully cooked pancakes that are golden on each side and can be adjusted as needed.
Advance prep: The batter may be mixed several hours in advance and then covered and refrigerated until ready to cook. In this case, you will likely need to add milk (or water) to thin slightly as the oat flour will absorb the liquid as it rests.
To make waffles: This batter makes great waffles. Spray the waffle iron for easy release and cook according to the manufacturer’s directions.
For gluten-free pancakes: Use certified gluten-free oat flour or oats.
For dairy-free pancakes: Use the coconut oil option instead of butter.