Best gluten-free pancakes with oat flour ever

Made with oat flour, eggs, almond milk, cinnamon, sugar, and baking powder these pancakes are gluten-free, easy to make, and incredibly delicious.

Gluten-free pancakes are not easy to make, it is a fact. Pancake is meant to be light and fluffy and it is not easily achieved without the gluten in the wheat flour. However, this recipe might be just what you were looking for.

I love this recipe because it only requires a few ingredients which you most likely have at home at any time. They are only lightly sweetened with organic sugar, only 2 teaspoons for the whole batch.

As you might have heard before oats are among the healthiest grains on Earth and are incredibly nutritious. Whole oats are high in antioxidants and have an anti-inflammatory effect.

These gluten-free pancakes with oat flour are:

Fluffy

Filling

Moist

Healthy

Easy to make

And delicious

And they are not:

Made with wheat flour

Dry

Boring

Flavorless

More questions about these gluten-free pancakes with oat flour?

Q: Do I have to use almond milk?

A: Yes, you absolutely can. Pancakes freeze very well and make a perfect snack or school lunch box addition. You can keep them in the air-tied zip bag or container for up to 2 months.

Q: I don’t have oat flour at home, can use quick oats instead?

A: If you don’t have oat flour, but have any kind of oats, you can make oat flour yourself. Simply add the oats to a blender and blend them for about 15 seconds until you have a fine, powdery flour.

A: You can use any milk you have on hand

Q: Can I freeze the leftover pancakes?

You might also like:

• EASY GLUTEN-FREE AND DAIRY-FREE PANCAKES
• DELICIOUS GLUTEN-FREE APPLE AND CINNAMON PANCAKES

Let’s make the best gluten-free pancakes with oat flour

Best gluten-free pancakes with oat flour

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★★★★★

5 from 1 reviews

• Author: Elena Elliott
• Total Time: 20 minutes
• Yield: 16 pancakes 1x
• Diet: Gluten Free

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Description

These gluten-free pancakes are fluffy, healthy and absolutely delicious.

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Ingredients

Scale 1x2x3x

• 2 cups oat flour
• 2 tsp sugar (I use organic raw sugar)
• 1 tsp cinnamon
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup milk (you can use any milk you have on hand)
• 1 egg (I always use free-range eggs)

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Instructions

1. Mix oats flour, cinnamon, baking powder, and salt together in the large bowl, Set aside.
2. In a separate bowl whisk together milk and egg.
3. Whisk in sugar and add wet ingredients to the bowl with dry ingredients. Stir gently until all ingredients are combined. Do not over stir.
   
4. Heat a frying pan over medium heat. Coat with a little bit of olive or coconut oil. I use a special brush to spread the oil evenly.
   
5. Once the frying pan is hot add a tablespoon of batter on the pan. Cook about one minute until little bubbles start to build and edges look a bit dry.
6. Now flip pancakes and cook them on the other side for about two minutes, until cooked through.
   
7. Brush your frying pan with a little more oil for every new batch.
8. You can keep pancakes in the warm oven until the rest is ready to serve. Of course, they taste the best when just cooked. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, lunchbox ideas
• Method: Stovetop
• Cuisine: American

Keywords: Best gluten-free pancakes with oat flour, gluten-free pancakes, healthy breakfast

For more delicious gluten-free breakfast ideas click here.

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