Quick Description
These Gluten-Free Pancakes are made with ground rolled oats, giving them a delicious, hearty texture without the gluten. They’re easy to make and come together quickly, with a rich, satisfying flavor that’s perfect for breakfast or brunch. With a bit of cinnamon and optional spices like pumpkin spice or matcha, these pancakes are fully customizable to your tastes.
Servings & Timing
Serves: 8–10 pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: ~15 minutes
Ingredients List
- 2 cups rolled oats (ground into flour-like consistency)
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup milk
- ¼ cup oil (your choice)
- 2 eggs
- 1 tablespoon vanilla extract
- Splash of vinegar (to activate the baking soda)
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Optional Spices & Add-ins:
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- ½ cup pumpkin puree
- 1 teaspoon matcha powder
Instructions
1. Prepare Dry Ingredients
- In a large bowl, mix together the ground rolled oats, sugar, baking powder, salt, and baking soda.
- (If you’re using any spices, like cinnamon or pumpkin spice, add them now.)
2. Mix Wet Ingredients
- In a separate bowl, whisk together the milk, oil, eggs, vanilla extract, and a splash of vinegar.
- If you’re adding pumpkin puree or matcha powder, mix them in at this stage.
3. Combine Wet and Dry
- Slowly add the wet ingredients to the dry ingredients and whisk together by hand until fully combined.
- Let the batter rest for 5–10 minutes to thicken. Be cautious not to let it get too thick — it should have the consistency of traditional pancake batter.
4. Cook the Pancakes
- Heat a skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook for 2–3 minutes on each side, or until golden brown and cooked through.
- Discard the first couple of pancakes if you like — they’re typically a bit uneven.
5. Serve & Enjoy
- Serve the pancakes with your favorite toppings, such as syrup, fresh fruit, or whipped cream.
Nutrition (per pancake, approx.)
- Calories: 120
- Carbohydrates: 18g
- Protein: 4g
- Fat: 5g
- Sugar: 3g
- Fiber: 3g
(Nutrition may vary based on ingredients used)
Benefits
- Gluten-Free: Made with ground rolled oats, these pancakes are perfect for those on a gluten-free diet.
- Customizable: You can add spices or flavorings like pumpkin, matcha, or cinnamon to tailor the pancakes to your taste.
- High in Fiber: The oats provide a good amount of fiber, which helps with digestion and keeps you fuller for longer.
- Quick & Easy: This recipe is quick to make and perfect for a busy morning breakfast or brunch.
- Delicious & Satisfying: These pancakes are hearty and filling, offering a perfect balance of flavor and texture.
Additional Notes
- Oats Tip: Be sure to grind your oats into a fine flour-like consistency for the best texture. A blender or food processor works great for this!
- Milk Options: You can use any type of milk — dairy or non-dairy — for this recipe. Almond milk, oat milk, or coconut milk all work well.
- Flavor Tip: Feel free to add extra flavorings like chocolate chips, fruit, or nuts to the batter.
Dietary Info
- Gluten-Free: Yes
- Low-Carb: No
- High-Fiber: Yes
- Dairy-Free Option: Yes (with plant-based milk and oil)
- Vegetarian: Yes
Brief Introduction
These Gluten-Free Pancakes are a hearty and satisfying breakfast treat made from ground rolled oats. The addition of spices like cinnamon and pumpkin spice adds a cozy, comforting flavor that’s perfect for fall, while the optional add-ins like pumpkin or matcha provide extra nutrition. Quick to make and filling, these pancakes are a great choice for a healthy, gluten-free breakfast.
Step-by-Step Cooking Guide
- Mix the dry ingredients: Combine oats, sugar, baking powder, salt, and spices.
- Whisk the wet ingredients: Mix together the milk, oil, eggs, vanilla, and vinegar.
- Combine wet and dry: Whisk everything together and let the batter thicken.
- Cook the pancakes: Pour batter onto a greased skillet and cook until golden brown.
- Serve: Enjoy with your favorite toppings.
Ingredient Details & Substitutions
- Rolled Oats: Make sure to blend the oats well to create a smooth flour texture.
- Sweetener: Use any sweetener you prefer. Coconut sugar, maple syrup, or a sugar substitute will work well.
- Spices: Customize the flavor with your favorite spices like cinnamon, nutmeg, or pumpkin spice.
Recipe Variations & Serving Suggestions
Pumpkin Spice Pancakes
Add ½ cup pumpkin puree and extra pumpkin spice to the batter for a seasonal twist.
Matcha Oat Pancakes
Add 1 teaspoon matcha powder for a green tea-flavored pancake.
Berry-Infused Pancakes
Mix fresh or frozen berries into the batter for a fruity addition.
Serving Ideas
- Top with maple syrup, honey, or fresh fruit for a complete breakfast.
- Serve with a dollop of Greek yogurt for extra protein.
- Add nuts or seeds as a crunchy topping.
Storage & Make-Ahead
- Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze pancakes for up to 1 month. Reheat in the toaster or microwave.
- Reheat: Microwave for 15–20 seconds to enjoy warm pancakes.
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, just make sure to blend them into a fine flour-like consistency before using.
Can I make these pancakes without eggs?
Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace the eggs.
Are these pancakes sweet enough?
Yes, the combination of brown sugar and spices provides enough sweetness, but you can adjust the sweetness to your liking by adding more sugar or a sugar substitute.
Optional Personal Story
These Gluten-Free Pancakes became my go-to breakfast when I was looking for a satisfying, healthy option that was both gluten-free and filling. I love how customizable the recipe is — from adding pumpkin spice in the fall to mixing in matcha or berries, these pancakes are always a hit!
