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a pile of oat flour pancakes with chocolate and berries
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5 from 2 votes

BEST Oat Flour Pancakes

Oat Flour Pancakes that are easy to make in just 15 minutes for a healthy yet scrumptious breakfast. They are gluten-free, wholesome, and rich in protein with no added sugar. Unlike other high-protein pancakes, they are moist and fluffy! Oh… they are flavored and topped with chocolate.
Course:Breakfast
Cuisine:American
Keywords:chocolate oat flour pancakes, chocolate protein pancakes, cottage cheese pancakes, high-protein pancakes, oat flour pancakes, pancakes with cottage cheese, pancakes with oat flour, quick, recipe for oat flour pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 pancakes
Calories183 kcal
Cost 0.75 per pancake

Equipment

Ingredients

For the Oat Flour Pancakes:

  • 6 large egg whites
  • ½ cup rolled oats (about 40 g) Do NOT use steel cut oats
  • ½ cup cottage cheese Use a Full Fat one
  • 1 teaspoon vanilla extract OPTIONAL
  • 2 Tablespoons cocoa powder I used a 100% natural unsweetened cocoa powder
  • 3 Tablespoons coconut flour
  • ½ teaspoon ground cinnamon OPTIONAL
  • 1 Tablespoon honey Substitutes: Maple syrup, sugar or powdered Swerve
  • teaspoon salt OPTIONAL
  • ½ teaspoon baking powder

For the Chocolate Topping:

  • ½ cup chocolate chips bittersweet or dark (or other)
  • 1 Tablespoon coconut oil
  • berries

Instructions

  • For the oat flour pancakes: Combine all the dry and wet ingredients for the pancakes into either a food processor or blender.
  • Process or blend everything together until smooth!
  • Then heat a large nonstick skillet (or a hot griddle) over medium and coat well the bottom with non-stick cooking spray.
  • Pour the blended mixture in (about ⅓ cup per pancake), making sure to not spread the batter out; otherwise, the pancakes will be too thin and not fluffy.
  • Cook the first side until bubbles form on top (about 2-3 minutes); then flip and cook the other side until it is brown (about 2-3 minutes).
  • Transfer them to a plate and pile them up as a stack. Drizzle with melted chocolate on top and serve them with berries, or serve with your favorite toppings.
  • For the chocolate topping: Place the chocolate in a small microwave-safe bowl and microwave in 30-second intervals until melted. Stir in the coconut oil until smooth and pourable.

Recipe Video

Recipe Notes

How to Store Protein Pancakes
Oat flour pancakes are best right after being cooked, or while they are still warm.
I doubt you will have any leftovers! But if you do, let them cool, and then store our fluffy oat flour pancakes in an airtight container in the fridge for up to 2 days.
Reheat in the microwave (just until hot).
You can freeze them for up to 2 months, wrapped individually in parchment paper and then plastic wrap. To thaw, let them sit out at room temperature.

Nutrition

Calories: 183kcal | Carbohydrates: 19g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 214mg | Potassium: 183mg | Fiber: 3g | Sugar: 9g | Vitamin A: 30IU | Calcium: 46mg | Iron: 1mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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