Gluten-Free Oatmeal Pancakes
Start your morning off right with these fluffy and wholesome Gluten-Free Oatmeal Pancakes! Made with nutrient-rich gluten-free rolled oats, ripe bananas, and almond milk, this recipe is perfect for anyone seeking a delicious and hearty breakfast that caters to gluten-free and dairy-free diets. With a delightful hint of cinnamon and vanilla, these pancakes offer a naturally sweet flavor that's both satisfying and versatile. The batter comes together effortlessly in a blender, saving you time and ensuring a smooth, lump-free consistency. Perfect for weekend brunches or meal prep, serve these golden pancakes with a drizzle of maple syrup, fresh fruit, or your favorite toppings for a customizable treat. Ready in just 30 minutes, these pancakes are a quick and nourishing way to start the day—ideal for families, health enthusiasts, or pancake lovers of all kinds!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free rolled oats
- 1.25 cups Almond milk (or any preferred non-dairy milk)
- 1 large Egg
- 1 medium, ripe Banana
- 1 tablespoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Coconut oil or butter
- Maple syrup or sweetener of choice, for serving
Instructions
In a blender, add the gluten-free rolled oats. Blend on high speed until the oats reach a fine flour-like consistency.
Add almond milk, egg, ripe banana, baking powder, ground cinnamon, vanilla extract, and salt to the blender with oat flour.
Blend everything together until the mixture is smooth. If the batter seems too thick for pancake batter, add a bit more almond milk until the desired consistency is reached.
Let the batter rest for about 5 minutes to allow the oats to hydrate properly.
Heat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake, spreading gently with the back of a spoon if necessary.
Cook until bubbles form on the surface and the edges appear dry, about 2-3 minutes. Flip and cook for an additional 2-3 minutes or until golden brown and cooked through.
Repeat the process with the remaining batter, adding more coconut oil or butter to the skillet as needed.
Serve warm with a drizzle of maple syrup or your favorite toppings such as fresh fruit, nuts, or yogurt.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 34.4 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 681 mg | 52% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1162 mg | 25% | |
*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.
