Rolled Oats Pancakes Gluten Free
Start your day with these warm, fluffy Rolled Oats Pancakes, a gluten-free breakfast delight that's both nourishing and irresistibly delicious! Made with wholesome certified gluten-free rolled oats blended into a fine flour, these pancakes are naturally sweetened with ripe banana and can be customized with a touch of maple syrup or honey. Perfectly golden and tender, they’re quick to prepare—ready in just 25 minutes from start to finish. Packed with fiber and protein from simple, clean ingredients like almond milk and eggs, they’re a healthier alternative to traditional pancakes. Whether enjoyed with fresh fruits, a dollop of nut butter, or a drizzle of maple syrup, these pancakes are a surefire way to upgrade your mornings while catering to gluten-free diets.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Rolled oats (certified gluten-free)
- 1.5 cups Unsweetened almond milk (or any milk of choice)
- 1 medium Banana (ripe)
- 1 large Egg
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1 tablespoon Maple syrup or honey (optional, for sweetness)
- 2 tablespoons Coconut oil or butter (for cooking)
Instructions
Place the rolled oats in a blender or food processor and blend on high speed until the oats turn into a fine flour-like consistency.
Add the almond milk, ripe banana, egg, baking powder, vanilla extract, salt, and maple syrup (if using) into the blender with the oat flour. Blend until the mixture forms a smooth batter. Let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to coat the surface.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circular shape if needed.
Cook for 2-3 minutes or until bubbles form on the surface of the pancakes and the edges appear set. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more coconut oil or butter to the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, nut butter, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 31.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 800 mg | 62% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1384 mg | 29% | |
*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.
