Gluten Free Oatmeal Pancakes

Gluten Free Oatmeal Pancakes

Healthy gluten free oatmeal pancakes made with whole grain gluten free oats help you start your day with a high fiber breakfast.

Stack of pancakes with fruit on top of a wooden tableI 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!

3 bowls with honey, eggs and flour

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.

Overhead view of a stack of pancakes on a white plate

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!

Like this recipe?

Prep time: Cook time: Yield: About 14 4-inch 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.



P.S. Don’t forget about the Gluten Free Bread Revolution! It’s coming sooner than you think, and you want to be ready. Pre-order your copy of Bakes Bread today!

Comments are closed.

  • Melanie Reardon
    August 31, 2013 at 6:48 PM

    Just made these pancakes. Super Yummy! I love the texture and I like that they are heartier than regular pancakes. I have about 9 extra pancakes for breakfast this week. Great breakfast for back to school. Thanks!

  • August 26, 2013 at 11:27 AM

    […] on Elisabeth’s menu this week. She’ll be trying Healthy Oatmeal Gluten-Free Pancakes at Gluten Free on a Shoestring. She’s also planning poached eggs, Banana Almond Meal Muffins from the Minimalist Baker, and […]

  • […] of the week! This week we’ll either have some French toast or I’m going to try this a new pancake recipe from Gluten Free On a Shoe […]

  • Cyn71
    August 26, 2013 at 12:00 AM

    Looks yummy! I too can’t wait for the new book. My proofer needs a new workout! Love that thing! Anyhow…when you say “roughly processed”, what does that mean? I don’t have a food processor…I have a magic bullet I have never used..hahaha. Thanks!

  • Elisabeth
    August 23, 2013 at 6:00 AM

    These look amazing. I can’t do oatmeal (insert pouty face) but I will sub quinoa flakes. I was just wishing for a healthy form of your pancakes…I like the regular, but was just a tiny bit bored of them. My daughter likes them so much she ASKS for them several times per week for breakfast!

    • August 23, 2013 at 4:12 PM

      Hi, Elisabeth,
      Anything you eat several times a week can get boring, for sure. Too bad you can’t have oats, but I will be posting another healthy pancake recipe next week that you might like. :)
      xoxo Nicole

  • Michelle
    August 22, 2013 at 11:01 AM

    Oooh! I love oatmeal! These look like they would be a great way to get the kid to have something nutritious for breakfast. (I end up being such a nag, and I get sick of it!) I love Jennifer’s roll-up idea- I wonder how they’d be rolled up with a little bit of slightly sweetened ricotta for some extra protein? I think I will try it and find out!

    • August 23, 2013 at 4:13 PM

      Since they are mostly ground oats, they aren’t really that bend-y, Michelle, But maybe instead of rolling them up, you could spread something inside a little 2-pancake sandwich?
      xoxo Nicole

  • John Lachett
    August 22, 2013 at 9:52 AM

    Someone’s having pancakes for dinner. Who you ask?
    <—THIS GUY!!!
    Thank you!
    Your GFF,
    John L

    PS – I am literally wasting away waiting on the new book. Do you have another
    picture to share? Just one. Just a tease really. No text. Just something for us
    to glory and drool over and say "What's that?" as we (not so) patiently wait for
    the book!

    • August 23, 2013 at 4:23 PM

      John, your comments always make me smile. But this comment tops the list! What a GFF you are indeed. Okay, how can I resist your enthusiasm? I have a mystery book photo, just for you. (it’s a screen grab I took from the cookbook proofs (the stage right before it goes to the printers)). Can you guess what it is?!

      • John Lachett
        August 24, 2013 at 9:51 AM

        Yay!! A yeasted bread for sure. I’m guessing a slow rise refrigerator something. It’s sad how far in I zoomed to analyze, really, I need help. The rise development looks really good/solid. If I didn’t know this was gluten free I never would have guess it based on this picture. It has so much structure it “looks like” a wheat bread proofing! The edge line of where it popped out of the proofing container looks “crisp” and solid like wheat. Could this be a new Pizza dough? (did you notice I capped the “P” in Pizza? It’s just that important of a food group to me).

        ACK! Those bread sticks above look amazing too! I’m totes making a salad to go with them and having a basket of them!!

        Yay! Happy Saturday!! Thank you so much for making my weekend! Now off to make some pancakes!!

        Your GFF,
        John L

        PS- loving that table

    • Erin
      August 23, 2013 at 4:34 PM

      Agreed! I am dying looking at the sneak peek photos – the garilc breadsticks and the English muffins?? How can I wait?! My confidence has grown with GF baking, but breads still frustrate me a bit. I know I can count on Nicole’s guidance, so I’m finding it hard to be patient!!
      Nicole, any equipment must-haves for when the book comes out? I want to be ready!

      • August 23, 2013 at 5:23 PM

        Hi, Erin! Here are the Olive Garden Style Garlic Butter Breadsticks (well, a screen shot from the page proofs). :) And I will definitely do a post with a list of must-haves on the blog in plenty of time. I promise! Thank you so much for your excitement. It makes it all so much more fun!
        xoxo Nicole

  • Jennifer Sasse
    August 22, 2013 at 9:30 AM

    these look great. Would you say they are thin or thick? remember we are eating in the car – so can I roll these up with some PB&J for an on the go breakfast? OR are they too thick for that? then maybe I’d have to make more of a sandwich and have them share???? thoughts? P.S. I love that your going more oatmeal on us!!!

    • August 23, 2013 at 4:19 PM

      Hi, Jennifer,

      They’re kind of medium-thickness, but since they are mostly ground oats they aren’t very bendy. I’d say to roll my traditional gluten free pancakes. Those are thin and bendy. :) And oatmeal is so perfect for breakfast, in all its many forms!

      xoxo Nicole

  • Sharon Cottrell Schulze
    August 22, 2013 at 8:49 AM

    Sounds yummy! My nest has been empty for a while, so no one here to get off to school, but I like pancakes–and make-ahead is right up my alley :-) . Can’t wait to try these!

    • August 22, 2013 at 8:51 AM

      Honestly, Sharon, an empty nest and a whole stack of pancakes to myself sounds …. dreamy. It’s not that I’m wishing away their childhood or anything, but it would be nice to get in a few pancakes for myself. ;)
      xoxo Nicole

      • Donia Robinson
        August 22, 2013 at 9:15 AM

        Whenever I make pancakes, I make a TRIPLE batch.

      • Sharon Cottrell Schulze
        August 23, 2013 at 12:51 PM

        In another couple of months, I’m sure I’ll be sharing with my 3-year-old grandson (aka the self-professed mooch, lol) once I start watching him again. He knows (and wants) good food when he sees it!

        • August 23, 2013 at 4:20 PM

          Aw, that’s the best kind of mooch, Sharon. :)

  • Misha Foster
    August 22, 2013 at 8:47 AM

    Yummy! Hubby is allergic to honey – what can I substitute with? And will vanilla knock the recipe off any? Thanks!

    • August 22, 2013 at 8:48 AM

      I haven’t tested the recipe with any substitutions, Misha, but you should be able to substitute another natural liquid sweetener (like maple syrup) for the honey without any problem. A teaspoon of pure vanilla extract wouldn’t likely be a problem either.

      • Misha Foster
        August 22, 2013 at 8:54 AM

        Thank you!

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