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Gluten Free Oatmeal Pancakes Recipe | Fluffy and Easy
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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 tbsp sugar
  • 1 tsp salt
  • 2 eggs separated
  • 1 cup buttermilk can substitute 1/2 cup sour cream + 1/2 cup whole milk
  • 2 tbsp avocado oil
  • 1 tablespoons maple syrup
  • 2 tsp vanilla

Instructions

  • Preheat the electric griddle pan to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Whisk to combine.
  • In a medium bowl, combine egg yolks, milk, oil, vanilla, ACV 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: 12 pancakes