Easy Gluten-Free Oatmeal Pancakes
Delicious and wholesome pancakes made with rolled oats, perfect for gluten-free diets and quick breakfast options.
Ingredients
Dry Ingredients
- 2 1/2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 1/2 cups almond milk Can substitute with other plant-based milk.
- 2 pieces eggs Can substitute with flax eggs or applesauce for a vegan option.
Instructions
Preparation
- Blend the oats until they resemble a flour-like consistency. Spoon the oat flour into a bowl.
- Mix in the baking powder, salt, cinnamon, and nutmeg until combined.
- Pour in the almond milk and crack in the eggs, mixing thoroughly until the batter is well combined.
- Allow the mixture to sit for about 5-8 minutes to thicken.
Cooking
- Place a skillet over medium-low heat and grease it lightly with vegan butter.
- Once heated, ladle 2-3 tablespoons of the pancake mixture onto the pan.
- Cook for about 2-3 minutes on each side, until golden brown.
Serving
- Serve with toppings of your choice such as whipped cream, golden syrup, or fresh raspberries.
Notes
For storage, allow pancakes to cool and store in an airtight container in the fridge for up to 3 days or freeze for longer. Reheat in the microwave or toaster. Experiment with toppings like bananas, honey, or nuts for different flavors.