Easy Gluten-Free Oatmeal Pancakes
Start your morning right with these fluffy and delicious gluten-free oatmeal pancakes, perfect for a family brunch or quick breakfast.
Ingredients
Dry Ingredients
- 2 1/2 cups rolled oats Blend until flour-like consistency.
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 1/2 cups almond milk Can be substituted with any other milk.
- 2 pieces eggs
Instructions
Preparation
- Add the rolled oats to a blender and blend until they resemble a flour-like consistency.
- Spoon the oat flour into a mixing bowl and add the baking powder, salt, cinnamon, and nutmeg, mixing well with a spoon.
- Pour in the almond milk and crack the eggs directly into the mixture. Stir until fully combined.
- Allow the mixture to sit for 5-8 minutes to thicken up.
Cooking
- Heat a pan over low to medium flame and grease it lightly with vegan butter.
- Ladle 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes on each side until they turn golden brown.
- Serve your pancakes hot with toppings of whipped cream, golden syrup, maple syrup, or raspberry jam.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For freezing, stack pancakes with parchment paper in a freezer-safe bag; they can be kept frozen for up to two months.