These oatmeal pancakes are wholesome and fiber-rich, making them a nutritious, filling breakfast option suitable for a variety of dietary preferences.
Gluten Free Oatmeal Pancakes
Ingredients:
- 1 cup (90 g) rolled oats
- 3/4 cup (180 ml) milk of choice (dairy or plant-based)
- 1 large egg (or flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested 5 minutes, for vegan option)
- 1 tablespoon maple syrup or honey
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter, plus extra for cooking
Directions:
- In a blender or food processor, pulse the rolled oats until they become a coarse oat flour.
- Add the milk, egg (or flax egg), maple syrup, baking powder, cinnamon, salt, and vanilla extract to the blender. Blend until the batter is smooth and combined.
- Let the batter sit for 5-10 minutes to thicken slightly.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on top and edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with fresh fruit, yogurt, or maple syrup.
Nutrition Information (per 2 pancakes):
- Calories: approx. 250 kcal
- Fat: 9 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Sugars: 6 g
- Protein: 7 g
Notes:
- Using rolled oats provides texture and a hearty flavor; blending them creates a flapjack-like batter.
- The flax egg option is suitable for vegan diets.
- Cinnamon adds warmth and aroma but can be omitted or substituted with nutmeg.
- Letting the batter rest helps the oats absorb moisture and improves pancake texture.
