With only 6 ingredients, these fluffy, wholesome, and delish Gluten Free & Dairy Free Oatmeal Pancakes might be the easiest pancakes you’ll ever make!
I don’t know about you, but Sunday mornings always call for a little comfort food in the form of short stack. I love making a double batch of these Gluten Free & Dairy Free Oatmeal Pancakes ahead of time, freezing them, and then enjoying a serving each weekend.
These pancakes are super easy to make, so my 3 year old often asks to help me (and of course, she always requests chocolate chips on hers!). The recipe makes about 12 pancakes, depending upon how large you make them. For consistency, I like to use my 1/4 cup sized measuring cup to ladle the batter onto the frying pan. It makes for the perfect serving size – especially for my little helper!
Aside from the fact that they are a healthy and filling breakfast option, one of the best things about these gluten free & dairy free oatmeal pancakes is that they only consist of 6 ingredients, and they freeze nicely for leftovers. (Okay, so I know that was 2 things!)
If you want to enjoy them after freezing, all it takes is popping them into the toaster or your toaster oven to reheat. Add some fresh fruit and nut butter, or a dollop of non dairy yogurt and pure maple syrup, and you’re good to go!
What You’ll Need
- blender or food processor
- medium sized mixing bowl
- whisk
- large frying pan
- your choice of oil to heat the pan
Ingredients
- 2 1/2 cups gluten free rolled oats (I used Bob’s Red Mill Old Fashioned Rolled Oats)
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp fine grain sea salt
- 1 1/2 cups almond milk (or more to liking for thinner pancakes)
- 2 large eggs
How to Make the Best Gluten Free & Dairy Free Oatmeal Pancakes
- Pour the rolled oats into a blender or food processor and blend until they resemble a flour-like consistency.
- To a medium sized bowl, add the blended oats and other dry ingredients. Mix.
- Next, add the wet ingredients to the dry, and whisk until well incorporated.
- Set mixture aside to thicken while you set up a large pan over a low-medium heat and let it warm.
- Spray pan with avocado oil (or your choice of oil or butter) and ladle 1/4 cup of mix at a time onto warm pan. Cook 2-3 minutes on each side, until golden.
- Serve pancakes with your favorite fruit, nut butter, or pure maple syrup!
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~Michelle Jones, Recipe Developer and Photographer in Cleveland, Ohio
Gluten Free & Dairy Free Oatmeal Pancakes
(1 votes, average: 5.00 out of 5)
Loading...With only 6 ingredients, these fluffy, wholesome, and delish Gluten Free & Dairy Free Oatmeal Pancakes might be the easiest pancakes you'll ever make!
Ingredients
- 2 1/2 cups gluten free rolled oats
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp fine grain sea salt
- 1 1/2 cups almond milk (or more to liking for thinner pancakes)
- 2 large eggs
Instructions
Pour the rolled oats into a blender or food processor and blend until they resemble a flour-like consistency.
To a medium sized bowl, add the blended oats and other dry ingredients. Mix.
Next, add the wet ingredients to the dry and whisk until well incorporated.
Set mixture aside to thicken while you set up a large pan over a low-medium heat and let it warm.
Spray pan with avocado oil (or your choice of oil or butter) and ladle 1/4 cup of mix at a time onto warm pan. Cook 2-3 minutes on each side, until golden.
Serve pancakes with your favorite fruit, nut butter, or pure maple syrup!
Nutrition
-
99 Calories
-
14.8g Carbohydrates
-
2.6g Fat
-
2.3g Fiber
-
4.1g Protein
-
1.3g Sugar
