Gluten Free Oatmeal Pancakes Recipe | Fluffy and Filling
Enjoy a healthier breakfast when you make these hearty oatmeal pancakes. This gf oat pancake recipe makes fluffy, satisfying pancakes that your family will love—without banana!
Servings: 8 4-inch pancakes
Ingredients
- 2 cups certified gluten-free old-fashioned rolled oats roughly processed (See Recipe Notes)
- ½ cup basic gum free gluten free flour blend
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons virgin coconut oil melted and cooled (plus more for brushing the skillet)
- 2 eggs at room temperature, beaten
- 3 tablespoons honey
- 1 cup unsweetened nondairy milk at room temperature
Instructions
- In a medium-sized bowl, place the roughly processed oats, the gf flour blend, baking powder, baking soda and salt, and whisk to combine well.
- Add the coconut oil, eggs, honey, and milk, and mix to combine fully. The batter will be pourable.
- Allow the batter to rest for at least 10 minutes at room temperature to allow the oats to absorb some of the liquid. This will make thicker, fluffier pancakes.
- Heat a large, heavy skillet over medium-low heat, and brush with a thin layer of virgin coconut oil. An electric skillet heated to about 325°F works great.
- Scoop the pancake batter into the hot skillet in 1/4-cup portions, and smooth and pat them out into rounds about 4 inches in diameter.
- Bubbles will begin to break through the surface of the pancakes from the underside.
- Once the pancakes are mostly set (about 1 minute), carefully flip them over and press down on the cooked side with a wide spatula to sear the other side.
- The thicker your pancakes are, the longer they will take to cook all the way through. Flip the pancakes back and forth if you like, to ensure that they cook all the way to the center.
- Remove the cooked pancakes from the skillet and place them on the prepared baking sheet and place the baking sheet in the preheated oven to stay warm until you have finished with all the pancake batter.
- Brush the skillet lightly with more coconut oil, and repeat with more pancakes.
- Serve pancakes warm.
Video
Notes
About roughly processed oats.
To roughly process your oats, place them in a food processor or regular (not high speed) blender in 2 batches. Pulse very briefly with the goal of slicing your oats into smaller pieces, not making them into oat flour.
Originally published on the blog in 2013. In 2022, video, most photos, and text resources new; recipe tweaked slightly to make thicker pancakes.
