Gluten Free Oatmeal Pancakes Recipe | Fluffy and Easy

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Fluffy Oat Flour Pancakes – A Gluten-Free Delight

Welcome to our blog! Today, we’re diving into the delicious world of oat flour pancakes. These pancakes are not only fluffy and satisfying but also gluten-free, making them a perfect choice for those with gluten sensitivities or anyone looking to enjoy a wholesome breakfast. Let’s break down the ingredients you’ll need and why each one is important.

Nothing is quite as comforting as pancakes on Saturday mornings! This recipe makes perfectly fluffy pancakes, and wonderfully filling. The oat flour makes them a more filling choice for breakfast, and of course you have the option of adding blueberries or chocolate chips! Made with simple ingredients, and leftover pancakes make for great grab-n-go breakfasts throughout the week. Check out all the details in making easy oatmeal pancakes!

Gluten Free Oatmeal Pancakes Recipe | Fluffy and Easy

Why You Will Love This Recipe:

  • Easy to make
  • Made with simple, wholesome ingredients
  • Yields a perfectly fluffy texture
  • Filling for hungry bellies
  • A great make-ahead option for grab-n-go breakfasts on busy mornings
  • Versatile mix-in options 

Ingredients Breakdown

  1. Oat Flour 
    • Make sure it’s gluten-free and organic: Oat flour is the star of this recipe, providing a slightly nutty flavor and a tender crumb. It’s crucial to use certified gluten-free oat flour if you’re avoiding gluten, as oats can often be contaminated with gluten during processing. Opt for organic oat flour to ensure it’s free from synthetic pesticides and additives, offering a purer, more natural flavor. You can substitute gluten-free flour but I would choose one without a binder. 
  2. Baking Powder 
    • Baking powder is a leavening agent that helps the pancakes rise, giving them a light and fluffy texture. Make sure your baking powder is gluten-free, as some brands may contain gluten-containing starches.
  3. Baking Soda 
    • Working alongside baking powder, baking soda adds extra lift to the pancakes. It’s especially useful in recipes that contain acidic ingredients, helping to create a soft, airy texture.
  4. Salt 
    • A pinch of salt enhances the flavors of the pancakes and balances the sweetness. It also helps to strengthen the batter’s structure.
  5. Eggs, Separated 
    • Separating the eggs is a key step in achieving fluffy pancakes. The yolks add richness and color, while the whipped egg whites are gently folded into the batter, creating an airy, light texture.
  6. Whole Milk 
    • Whole milk provides a rich and creamy base, contributing to the tenderness of the pancakes. You can substitute with dairy-free milk if needed, but whole milk gives the best results in terms of texture and flavor.
  7. Avocado Oil 
    • Avocado oil is a healthy fat option that adds moisture and richness to the pancakes. It has a mild flavor that won’t overpower the other ingredients. You can substitute it with melted coconut oil or another neutral oil if you prefer.
  8. Vanilla Extract 
    • A touch of vanilla extract adds a warm, sweet aroma and enhances the overall flavor profile of the pancakes. Use pure vanilla extract for the best taste.
  9. Maple Syrup 
    • A natural sweetener, maple syrup adds a subtle sweetness and depth of flavor. It also helps to keep the pancakes moist. For a stronger maple flavor, you can increase the amount or drizzle extra on top when serving. Adding this to the batter is a great way to add a little bit of sweet to the pancakes so when you use them as grab-n-go breakfast, they already have a bit of that “drizzle of maple syrup flavor”. 
  10. Cooking Spray or oil
    • A good quality cooking spray prevents the pancakes from sticking to the pan, ensuring they cook evenly and are easy to flip. Look for a gluten-free variety, and opt for one with a neutral flavor, like avocado or coconut oil spray.

Instructions:

  1. Preheat the electric griddle pan to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine. 
  2. In a medium bowl, combine egg yolks, milk, oil, vanilla, and maple syrup. 
  3. In a separate bowl, beat the egg whites until they form stiff peaks. 
  4. Pour the wet ingredients into the dry ingredients and whisk to combine. 
  5. Add the egg whites to the bowl and fold to combine. 
  6. Fold in any mix-ins desired (blueberries, mini chocolate chips).
  7. Add a bit of butter to the griddle and using a 1/3 cup measure, scoop and pour the pancake batter onto the hot griddle. Let it cook until small bubbles start to form, then flip the pancake. Cook another 30 seconds to 1 minute. Continue this process until the batter is used up!
  8. If you are cooking over the stovetop, set the heat to medium-low heat adding butter before each batch. 
  9.  Serve with butter and real maple syrup. I love mine with fresh berries! Store leftovers in an airtight container to reheat and enjoy at a later date. 

Tips and Tricks for Perfect Oat Flour Pancakes

  1. Make Oat Flour
    • You can make your own oat flour by using certified gluten-free oats and placing them in a blender or food processor. Process until it becomes a fine powder texture. 
  2. Check for Freshness
    • Always ensure your baking powder and baking soda are fresh. Expired leavening agents can result in flat, dense pancakes. Test baking powder by mixing a small amount with hot water—if it bubbles vigorously, it’s good to go.
  3. Whisk Egg Whites to Soft Peaks
    • For ultra-fluffy pancakes, beat the egg whites until they form soft peaks. This means the whites should be foamy and hold a peak that curls over slightly when you lift the whisk. Fold them gently into the batter to avoid deflating the air bubbles.
  4. Don’t Overmix the Batter
    • Mix the wet and dry ingredients until just combined. Overmixing can result in tough, dense pancakes due to overdeveloped gluten (even in gluten-free recipes). Some lumps in the batter are perfectly fine.
  5. Let the Batter Rest
    • Allowing the batter to rest for about 5-10 minutes can help the oat flour hydrate fully, leading to a smoother batter and fluffier pancakes. But also, it’s best if the ingredients are room temperature. 
  6. Proper Pan Temperature
    • Heat your skillet or griddle over medium heat and make sure it’s fully heated before you start cooking. If it’s too hot, the outside will cook too quickly, leaving the inside undercooked. Too cool, and the pancakes won’t brown properly. A drop of water should sizzle and evaporate when the pan is ready.
  7. Use the Right Amount of Batter
    • For evenly sized pancakes, use a 1/4-cup measuring cup to pour the batter onto the pan. This also helps ensure even cooking.
  8. Watch for Bubbling and Edges
    • Flip the pancakes when bubbles form on the surface and the edges start to look set. This usually takes about 2-3 minutes. Cook for an additional 1-2 minutes on the other side.
  9. Keep Pancakes Warm
    • To keep pancakes warm while you finish cooking the batch, place them on a baking sheet in a preheated oven at 200°F (93°C). This prevents them from cooling down and becoming rubbery.
  10. Customize Your Pancakes
    • Feel free to customize the pancakes with add-ins like blueberries, chocolate chips, or chopped nuts. Add these ingredients to the batter after mixing, right before cooking.
  11. Serve Fresh with Toppings
    • Serve the pancakes fresh and warm with your favorite toppings, such as additional maple syrup, fresh fruit, whipped cream, peanut butter, or a sprinkle of powdered sugar.

Check out the recipe card below to make a batch of healthy pancakes today! It is a favorite recipe and one in our monthly (or weekly) rotation. 

Gluten Free Oatmeal Pancakes Recipe | Fluffy and Easy

Gluten Free Oatmeal Pancakes Recipe | Fluffy and Easy

This recipe makes perfectly fluffy pancakes, and are wonderfully filling! Made with simple ingredients, PLUS leftover pancakes make for great grab-n-go breakfasts throughout the week.
Print Recipe
Prep Time:10 minutes
Cook Time:7 minutes

Ingredients

  • 2 cups oat flour make sure it’s gf
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 eggs separated
  • 1 cup whole milk
  • 1/4 cup avocado oil
  • 2 tsp Vanilla
  • 1 tablespoons maple syrup
  • Cooking spray

Instructions

  • Preheat the electric griddle pan to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.
  • In a medium bowl, combine egg yolks, milk, oil, vanilla, and maple syrup.
  • In a separate bowl, beat the egg whites until they form stiff peaks.
  • Pour the wet ingredients into the dry ingredients and whisk to combine.
  • Add the egg whites to the bowl and fold to combine.
  • Fold in any mix-ins desired (blueberries, mini chocolate chips).
  • Add a bit of butter to the griddle and using a 1/3 cup measure, scoop and pour the pancake batter onto the hot griddle. Let it cook until small bubbles start to form, then flip the pancake. Cook another 30 seconds to 1 minute. Continue this process until the batter is used up!
  • If you are cooking over the stovetop, set the heat to medium-low heat adding butter before each batch.
  • Serve with butter and real maple syrup. I love mine with fresh berries! Store leftovers in an airtight container to reheat and enjoy at a later date.
Servings: 20 pancakes

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