Go Back
+ servings

Oats and Sour cream Pancakes

These Oats and Sour cream Pancakes are soft, fluffy and delicious. They are made with whole grain oat flour and whole wheat pastry flour.
Author: Pavani
Print Pin
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Breakfast, brunch
Cuisine: American
Servings: 6 Servings


  • 1 cup all purpose flour
  • ½ cup Oat flour or finely ground Oats
  • ¼ cup Whole wheat pastry flour
  • ¾ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tbsp Egg replacer whisked in 6tbsp water (or 2 large eggs)
  • 3 tbsp Oil or melted butter
  • cups Low-fat Sour cream (or use yogurt)
  • 2 tbsp sugar
  • ¼ cup Almond Milk (adjust as per requirement)
  • ½ cup Semi sweet Mini Chocolate Chips (optional)


  • Beat the egg replacer mixture (or eggs) and oil together until well combined and smooth. Stir in the sour cream.
  • Whisk all the dry ingredients (flours, salt, baking soda, baking powder and sugar) in a mixing bowl.
  • Add the sour cream mixture to the dry ingredients and mix until just combined. If the mixture seems too thick, add the extra milk. Stir in the mini chocolate chips, if using.
  • Heat a griddle on medium heat. Grease lightly with cooking spray or melted butter. Pour the batter (either ¼ cup for regular size pancakes or 1tbsp for little pancakes) and cook for 1~2 minutes or bubbles start to form on the surface. Gently flip and cook on the second side for another 1~2 minutes.
  • Keep the pancakes warm and serve with syrup and berries.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!