Healthy gluten free oatmeal pancakes made with whole grain gluten free oats help you start your day with a high fiber breakfast.
I don’t know about you, but I’m not planning to wake up early enough to make gluten free pancakes from scratch on a school morning for my kids. I may be unnaturally obsessed with their eating a good breakfast on a school day, but I have my limits.
These healthy gluten free pancakes are meant to be made on a weekend, or (better yet) made ahead of time, wrapped well and frozen. Then, on a school morning, just pop ’em in the toaster, serve up some fruit and breakfast is ready. Done!
There isn’t a ton of gluten-free flour in these pancakes. And what there is, is xanthan-gum free since pancakes are better that way.
They are made of mostly roughly processed oats (in a blender or food processor). I tried making them with mostly whole oats, and let’s just say … don’t do that.
I used virgin coconut oil to keep them straight-up healthy, but they also work beautifully with an equal amount of unsalted butter, melted and cooled. They might even work with vegetable oil (but I haven’t tried that so no promises).
They pass The 3-Kid Test—with flying colors. If there’s higher praise, I don’t know of it. Back-to-school here we come!
Gluten Free Oatmeal Pancakes
2 cups (200 g) certified gluten-free old-fashioned rolled oats, roughly processed
1/2 cup (70 g) basic xanthan gum-free gluten-free flour blend
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for brushing the skillet)
2 eggs (100 g, weighed out of shell) at room temperature, beaten
3 tablespoons (63 g) honey
1 cup (8 fluid ounces) milk, at room temperature
Preheat your oven to 200°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a medium-sized bowl, place the roughly processed oats, the flour blend, baking powder, baking soda and salt, and whisk to combine well. Add the coconut oil, eggs, honey and milk, whisking to combine after each addition, and continuing to whisk until very well-combined. The batter will be pourable.
Heat a large (ideally, cast iron) skillet over medium heat, and brush with a thin layer of virgin coconut oil. Pour the pancake batter into the hot skillet in rounds, smoothing them out about 4 inches in diameter and about 1/4 inch thick. Bubbles will begin to break through the surface of the pancakes from the underside. Once the pancakes are mostly set (about 45 seconds), carefully flip them over and press down on the cooked side with a wide spatula to sear the other side. The pancakes should have been nearly cooked all the way through when on the first side.
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 of the pancake batter. Brush the skillet lightly with more coconut oil, and repeat with more pancakes. Serve pancakes warm.