Gluten-Free Oat Pancakes
Start your day with these irresistibly fluffy and wholesome Gluten-Free Oat Pancakes, a perfect breakfast option for those avoiding gluten without compromising on flavor. Made with simple ingredients like blended gluten-free oats, warm cinnamon, and a hint of vanilla, these pancakes are both hearty and naturally sweetened with honey. The addition of melted coconut oil ensures a tender, melt-in-your-mouth texture, while the quick and easy prep (just 15 minutes!) makes them ideal for busy mornings. Cooked to a golden perfection in a lightly greased skillet, these pancakes are versatile enough to pair with fresh fruit, crunchy nuts, or a drizzle of pure maple syrup. Whether you're catering to dietary restrictions or just looking for a nourishing, satisfying breakfast, this gluten-free recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free oats
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 1.25 cups Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
- 2 tablespoons Coconut oil or butter
- 1 tablespoon Olive oil or additional butter for cooking
Instructions
In a blender or food processor, place the gluten-free oats and blend until they form a fine flour-like consistency.
Transfer the oat flour to a large mixing bowl and add the baking powder, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until well combined.
In a separate medium bowl, beat the egg. Add the milk, vanilla extract, and honey, whisking to combine.
Pour the wet ingredients into the bowl with the dry ingredients. Stir together until just mixed, avoiding over-mixing to ensure fluffy pancakes.
In a small saucepan, melt the coconut oil or butter over low heat. Add the melted oil or butter to the pancake batter and gently fold in.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of olive oil or butter to lightly coat the surface.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook each pancake until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer cooked pancakes to a plate and repeat the process with the remaining batter, adding more oil to the skillet as necessary.
Serve the pancakes warm with your favorite gluten-free toppings such as fresh fruit, nuts, or maple syrup.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 2938 mg | 128% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 53.0 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 496 mg | 38% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
