Oatmeal Pancakes Gluten Free Recipes
AMERAUSSIE'S GLUTEN FREE OATMEAL PANCAKES
I found an oatmeal pancake recipe that sounded really good but it wasn't gluten free. I changed and adapted it to suit my tastes, made it gluten free, and, Voila! This is my favorite pancake recipe. It is hearty, heart-healthy, high protein, low glycemic and packs fiber for a satisfying breakfast that will carry you a long way. Note: the oats, milk and yogurt need to soak together for 8 hours before mixing in remaining ingredients. Freeze individual pancakes and you can reheat them in the oven (or microwave). Using a moderate oven, I wrap 2 pancakes in foil and heat for about 15 minutes, no thawing necessary. These make a great sandwich with your favorite nut butter. They are also great with your favorite jam, compote, syrup or combination topped with whipped cream!
Provided by AmerAussie
Categories Oatmeal
Time 16m
Yield 12 pancakes, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours), in the fridge.
- When you are ready to cook: whisk into the oat mixture the eggs, flour, agave nectar, vanilla, cinnamon, ginger, baking powder and salt. Mix well.
- If the mix is too runny, add more flour 1/4 cup at a time. If the mix is too dry, add more milk, about 1/4 cup. (I've never needed to add more milk.).
- Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray). Low to medium heat.
- Using a ladle or cup, spoon about 1/4 cup of batter onto griddle in a 4 - 5 inch circle. Let cook until bubbles appear and outer edges start to look dry (about 3-4 minutes). Flip the pancake with a turner and cook the other side for about 1 - 2 minutes. If it's nearly done, the top of the pancake will spring back when you gently press a spot (just like a cake in the oven does).
- Serve plain, buttered or with your favorite toppings.
- Prep and cooking time do not reflect soaking the oats. Cooking time is per pancake. Cooking one at a time obviously takes a lot more time than cooking multiples.
EASY GLUTEN FREE OATMEAL PANCAKE RECIPE BY TASTY
Here's what you need: rolled oats, nutmeg, cinnamon, baking powder, salt, almond milk, eggs
Provided by Shashi Charles
Categories Breakfast
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
- Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
- While waiting, place a pan over a low-medium flame and let it warm.
- When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
- Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
- *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
- Enjoy!
Nutrition Facts : Calories 124 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 0 grams
PINEAPPLE OATMEAL PANCAKES (GLUTEN-FREE)
Oh my gosh these are AWESOME! This can of pineapple on the counter was calling to me, and my husband can't eat wheat, so if I make pancakes they're gonna have oats in them. Plus, the Tahitian Pancakes came up on Heroes in the past week or so, so that's on my mind. I combined two different recipes that I found online, one for pineapple pancakes and one for oatmeal pancakes. Neither one is like this new version though. SO AWESOME! One last thing, I used coconut milk instead of cow milk, since my husband is also on this non-dairy kick. This recipe makes A LOT of pancakes, and they're very filling. Store uneaten pancakes in the fridge and have breakfast all week!
Provided by kitchengrrl
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
- In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
- Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
- Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
- In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
- Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.
Nutrition Facts : Calories 261.3, Fat 11.5, SaturatedFat 6.5, Cholesterol 97.4, Sodium 329.1, Carbohydrate 34.2, Fiber 3.1, Sugar 14.2, Protein 7.1
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