Bob's Red Mill Oat Flour Description
Good Source of Fiber
100% of the Grain is Whole Grain
Non GMO Project Verified
An Employee-Owned Company
You Can See Our Quality®
To Your Good Health ~ Bob Moore
Our whole grain oat flour is your secret ingredient for incredibly delicious baked goods. Add to muffins, pancakes, pie crusts, biscuits and bread, or use it to thicken sauces, soups and gravies.
You may have heard that I eat a bowl of oatmeal every day. That's because I believe in the powerful nutrition of whole grains, and I'm proud to say this whole grain oat flour contains all of the fiber and nutrients of the high quality whole grain oats milled to make it. We hope you use this flour to create delicious food and make memories that will last for a lifetime.
To your good health,
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 19
|Amount Per Serving||% Daily Value|
|Total Fat||2 g||3%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||22 g||8%|
| Dietary Fiber||3 g||11%|
| Total Sugars||0 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Whole grain oats.
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Jolly Gingerbread Pancakes
There isn’t much in life better than a steaming stack of homemade flapjacks on a chilly morning. Made better for you with gluten-free oat flour and coconut sugar, these gingerbread pancakes may make winter mornings your favorite time of year. They’re infused with cinnamon, ginger, nutmeg and molasses for an elevated holiday breakfast that brings warmth and good cheer.
Jolly Gingerbread Pancakes
- 1-1/2 cups oat flour
- 1/2 tsp. baking powder
- 1 Tbsp. coconut sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp ground nutmeg
- 2 Tbsp. butter (melted)
- 1/4 cup molasses
- 3/4 cup low fat milk
- 1 egg
- 1 tsp. vanilla flavoring
- 1/4 cup pure maple syrup
- 2 Tbsp. molasses
- 1/4 cup whipped cream
- Preheat skillet to medium heat.
- In mixing bowl, stir together flour, baking powder, coconut sugar, cinnamon, ginger and nutmeg.
- Whisk in melted butter, molasses, milk, egg and vanilla until smooth.
- Spoon mixture into skillet to form pancakes of desired size. Cook until underside is golden. Flip and continue cooking until middle is done. Repeat until all batter is used.
- In bowl or syrup pitcher, combine maple syrup and molasses. Pour over pancakes and top with whipped cream and sprinkles.
Tip: Make protein pancakes by replacing 1/4 cup of oat flour with a scoop of protein powder.
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