Oat Pancakes Wheat Free
Start your morning on a wholesome note with these fluffy and flavorful Oat Pancakes – a 100% wheat-free recipe that’s perfect for those seeking a gluten-free breakfast option. Made with old-fashioned rolled oats blended into a fine flour, these pancakes are naturally hearty and nutritious, featuring a warm hint of cinnamon and sweetened lightly with maple syrup or honey. With just 10 minutes of prep time, this easy recipe comes together quickly and can be tailored to your dietary preferences with dairy or non-dairy milk options. Serve them warm and golden brown with your favorite toppings, from fresh fruit and yogurt to a drizzle of maple syrup, for a satisfying breakfast the whole family will love. Keywords: wheat-free pancakes, oat pancakes recipe, gluten-free breakfast ideas, healthy pancake recipe, quick breakfast.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1.5 cups Milk (dairy or non-dairy)
- 2 large Eggs
- 2 tablespoons Maple syrup or honey
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter or coconut oil (for greasing)
Instructions
Add the rolled oats to a blender or food processor and blend until they become a fine oat flour, about 30-60 seconds.
In a large mixing bowl, combine the oat flour, baking powder, salt, and ground cinnamon. Whisk until evenly mixed.
In a separate bowl, whisk together the milk, eggs, maple syrup (or honey), and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes to allow the oats to absorb some liquid and thicken.
Heat a skillet or non-stick griddle over medium heat. Lightly grease it with butter or coconut oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to gently spread the batter into a circle, if necessary.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or more maple syrup.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.3 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 323 mg | 7% | |
*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.
