Cooking and Serving: 35 minutes | 8 4-inch pancakes
Ingredients
Tips for making oat gluten free pancakes | Storing leftover gluten free oat pancakes | Gluten free oatmeal pancakes: substitutions
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 8 4-inch pancakes
Ingredients
Tips for making oat gluten free pancakes
Storing leftover gluten free oat pancakes
Gluten free oatmeal pancakes: substitutions
Old-fashioned rolled oats – I use purity-protocol, certified gluten free
Gluten-free flour blend – Here, I recommend either my 3-ingredient basic
Baking powder – Baking powder provides much of the lift in these pancakes as
Baking soda – Baking soda reacts with the honey in this recipe to aid in the
Salt – Salt intensifies all the other flavors in these pancakes, and adds
Coconut oil – Melted coconut oil is the only fat added here, and it helps
Eggs – Eggs provide structured and lift in these pancakes. The egg yolks also
Honey – Honey adds sweetness, flavor, and helps to tenderize these pancakes.
Milk – To keep these pancakes dairy free, use a nondairy milk alternative.
Instructions
GLUTEN FREE FLOUR BLEND SUBSTITUTE
In place of the 3-ingredient gum-free gluten free flour blend I use for pancakes.
GLUTEN FREE FLOUR BLEND SUBSTITUTE
In place of the 3-ingredient gum-free gluten free flour blend I use for pancakes.
Notes
* ½ cup (70 g) basic gum free gluten free flour blend
* 2 teaspoons baking powder
* ¼ teaspoon baking soda
* ¼ teaspoon kosher salt
* 4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for
brushing the skillet)
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 3 tablespoons (63 g) honey
* 1 cup (8 fluid ounces) unsweetened nondairy milk, at room temperature
* In a medium-sized bowl, place the roughly processed oats, the gf flour blend,
baking powder, baking soda and salt, and whisk to combine well.
* Add the coconut oil, eggs, honey, and milk, and mix to combine fully. The
batter will be pourable.
* Allow the batter to rest for at least 10 minutes at room temperature to allow
the oats to absorb some of the liquid. This will make thicker, fluffier
* Heat a large, heavy skillet over medium-low heat, and brush with a thin layer
of virgin coconut oil. An electric skillet heated to about 325°F works great.
* Scoop the pancake batter into the hot skillet in 1/4-cup portions, and smooth
and pat them out into rounds about 4 inches in diameter.
* Bubbles will begin to break through the surface of the pancakes from the
* Once the pancakes are mostly set (about 1 minute), carefully flip them over
and press down on the cooked side with a wide spatula to sear the other side.
* The thicker your pancakes are, the longer they will take to cook all the way
through. Flip the pancakes back and forth if you like, to ensure that they
cook all the way to the center.
* Remove the cooked pancakes from the skillet and place them on the prepared
baking sheet and place the baking sheet in the preheated oven to stay warm
until you have finished with all the pancake batter.
* Brush the skillet lightly with more coconut oil, and repeat with more
* Serve pancakes warm.
About roughly processed oats.
To roughly process your oats, place them in a food processor or regular (not
high speed) blender in 2 batches. Pulse very briefly with the goal of slicing
your oats into smaller pieces, not making them into oat flour.
Originally published on the blog in 2013. In 2022, video, most photos, and text
resources new; recipe tweaked slightly to make thicker pancakes.
Nutrition information is automatically calculated, so should only be used as an
Stack of pancakes with fruit on top of a wooden table
of pancakes with fruit on top of a wooden table
3 bowls with honey, eggs and flour
bowls with honey, eggs and flour
Overhead view of a stack of pancakes on a white plate
view of a stack of pancakes on a white plate