Oatmeal Pancakes (Gluten Free, Dairy Free)
These oatmeal pancakes taste like a treat, but are healthy enough for every day. They’re gluten and dairy free, high in fibre and low in sugar. Serve with a drizzle of maple syrup and some fresh berries. For a special treat, top them with my mixed berry sauce!
Ingredients
- 1 cup oat flour, certified gluten free
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup almond milk
- 2 eggs
- 2 tablespoon vegetable or canola oil, plus more for skillet/griddle
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup quick-cooking rolled oats, certified gluten free
Instructions
- In a large bowl, stir together the oat flour, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, whisk together the almond milk, eggs, vegetable or canola oil, maple syrup, apple cider vinegar and vanilla.
- Add the wet ingredients into the bowl with the dry ingredients and mix until combined. Stir in the quick-cooking rolled oats.
- Let the mixture sit for 15 minutes.
- Heat a large skillet or griddle over medium heat; brush with oil. Pour about ¼ cup of batter for each pancake into the skillet/griddle. Cook for 2 to 3 minutes or until underside is golden and bubbles break on top but do not fill in. Flip the pancake and cook for another minute until underside is golden brown. Repeat with remaining batter, brushing skillet/griddle with more oil as needed.
- Serve warm with maple syrup.
- Makes 8 to 10 pancakes.
Notes
Top Tips
- Let your batter rest: don’t skip this important step! After you’ve mixed together your batter, let it sit for 15 minutes before cooking to allow the oats to absorb some of the moisture in the batter. Otherwise, the consistency of the batter won’t be right and your pancakes won’t turn out. While letting the batter rest, I like to do some quick cleanup, cut up some fresh berries and set up my griddle.
- Preheat your skillet/griddle: before cooking your first pancake, make sure your skillet/griddle has reached a medium heat, otherwise your pancakes will spread.
- Cold pancakes? keep your pancakes warm in the over while you make the remaining pancakes. Preheat your oven to 300°F (150°C) and place the cooked pancakes on a cookie sheet in the oven while you cook up the rest.
- Serve with berry sauce: for a special treat, serve with my mixed berry sauce.
- Make it nut free: replace the almond milk with any non-dairy milk of your choice, or if you’re not dairy free, you can use regular dairy milk.
- Leftover pancakes? Keep leftover oatmeal pancakes in the fridge for up to 2 days and reheat in the toaster. These pancakes also freeze well – keep in the freezer for 1 to 2 months and reheat in the toaster from frozen.
Nutrition
Serving: 1 pancakeCalories: 124kcalCarbohydrates: 15gProtein: 4gFat: 5gCholesterol: 33mgSodium: 253mgFiber: 2gSugar: 2g
Nutritional information shown is an estimate only.
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