Gluten-Free Oat Pancakes
These gluten-free oat pancakes are fluffy, delicious, and a great way to start your day. Made with certified gluten-free rolled oats and a few simple ingredients, they're perfect for a quick and satisfying breakfast.
30 min
Total Time
4
Servings
easy
Difficulty
15 min
Prep Time
15 min
Cook Time
30 min
Total Time
Ingredients
- 1 cup Certified Gluten-Free Rolled Oats
- 1 cup Milk (dairy or non-dairy)
- 1 Egg
- 2 tablespoons Melted Butter or Oil
- 2 tablespoons Gluten-Free All-Purpose Flour
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1/4 teaspoon Cinnamon (optional)
- as needed Cooking Spray or Butter
Instructions
- 1
Combine the certified gluten-free rolled oats and milk in a blender. Let it sit for 5-10 minutes to soften the oats.
- 2
Add the egg, melted butter or oil, gluten-free all-purpose flour, sugar, baking powder, vanilla extract, salt, and cinnamon (if using) to the blender.
- 3
Blend until the mixture is smooth. Be careful not to over-blend.
- 4
Heat a lightly oiled griddle or frying pan over medium heat.
- 5
Pour 1/4 cup of batter onto the hot griddle for each pancake.
- 6
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- 7
Serve immediately with your favorite toppings, such as maple syrup, berries, or whipped cream.
Tips & Notes
- •For extra fluffy pancakes, separate the egg and whip the egg white until stiff peaks form. Gently fold it into the batter before cooking.
- •Make sure to use certified gluten-free rolled oats to ensure the recipe is truly gluten-free. Regular oats can be cross-contaminated.
- •Adjust the amount of milk to achieve your desired batter consistency. If the batter is too thick, add a little more milk. If it's too thin, add a little more gluten-free flour.