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:
Easy to make
And they are not:
Made with wheat flour
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?
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Let's make the best gluten-free pancakes with oat flour
Best gluten-free pancakes with oat flour
- 2 cups oat flour
- 2 teaspoon sugar I use organic raw sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk you can use any milk you have on hand
- 1 egg I always use free-range eggs
- Mix oats flour, cinnamon, baking powder, and salt together in the large bowl, Set aside.
- In a separate bowl whisk together milk and egg.
- Whisk in sugar and add wet ingredients to the bowl with dry ingredients. Stir gently until all ingredients are combined. Do not over stir.
- 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.
- 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.
- Now flip pancakes and cook them on the other side for about two minutes, until cooked through.
- Brush your frying pan with a little more oil for every new batch.
- 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!
It looks really good! I’ll give it a try.
Thanks, Ana!! Please let me know how you go.