Gluten-Free Oat Pancakes
- Total time
- 25 minutes
- Calories
- 214 kcal
- Protein
- 8 g
- Serves
- 4 (3 small pancakes)
These gluten-free oat pancakes are made by blending certified gluten-free rolled oats into a simple batter with eggs, milk, and baking powder. They cook in about 15 minutes and yield 12 small pancakes with a soft center and browned edges.
Nutrition per serving
- Calories
- 214 kcal
- Protein
- 8 g
- Carbs
- 31 g
- Fat
- 7 g
- Fiber
- 4 g
Estimated from the listed ingredients.
- Prep
- 10 minutes
- Cook
- 15 minutes
Ingredients
- 2 cups (180 g) certified gluten-free rolled oats
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300 ml) milk
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract
Before you start
- Use oats labeled gluten-free, not ordinary oats, and verify the baking powder is labeled gluten-free. For someone who must avoid gluten, use clean blender, bowl, spatula, griddle, and toppings that have not contacted wheat flour.
- The batter needs a blender to turn the oats into a fine flour. A food processor may work, but blend until no oat flakes remain.
- Contains egg and milk. Use a milk alternative only if its label fits the needed allergen standard; it can make the batter thinner.
Instructions
- Add the oats, baking powder, and salt to a blender. Blend for 30 seconds until the oats resemble fine flour.
- Add the eggs, milk, maple syrup, melted butter, and vanilla. Blend until smooth, then let the batter stand for 5 minutes so the ground oats hydrate.
- Heat a lightly buttered nonstick skillet or griddle over medium heat. Pour 2 tablespoons batter per pancake, leaving space between them.
- Cook for 2 to 3 minutes, until the surface looks less glossy and small bubbles hold their shape. Flip once and cook 1 to 2 minutes more, until the center springs back when lightly pressed. Adjust the heat down if the bottoms brown before the centers set.
- Repeat with the remaining batter to make 12 small pancakes. Serve warm.
Meal prep, storage, and reheating
Cool pancakes completely, then refrigerate airtight for up to 3 days or freeze between sheets of parchment for up to 1 month. Reheat from chilled in a toaster or a dry skillet over low heat until warmed through; reheat from frozen in a toaster on a low setting.