Classic gluten-free Pancakes with the addition of oats, sweetened with maple syrup, and easily made dairy-free. These Oatmeal Pancakes are an easy way to make your breakfast a little healthier!
Do you like healthy food hacks?
I definitely do.
Often, I’m looking for little healthy hacks, tricks or additions that I can add to my favorite recipes that are still easy and don’t change the flavor a lot.
And that’s why I love Oatmeal Pancakes. Adding oats to your classic pancakes is an incredibly easy way to add a little extra oomph to them, without spending more than a minute on it. As a busy Mom, that’s my kinda healthy hack!
After all, some hearty oats give you additional fiber and help you feel full longer. Sounds good to me! 🙂
I love entirely oat-flour based pancakes too; talk about a full on pancake upgrade. And if you buy oat flour from the store, rather than making your own, my oat-flour based pancakes a great healthy, easy swap too!
BUT if you want to use regular gluten-free all purpose flour, and go more traditional with a LITTLE twist, then these are the pancakes for you.
Let’s talk details, as always.
First, you can use whatever milk you prefer in these, that closely resembles dairy milk (but not anything thicker, like coconut milk). I prefer to use almond milk (my personal favorite) or 2% milk.
To take your milk to the next level, you’ll add a tablespoon of vinegar (or lemon juice) to curdle it and turn it into buttermilk. You could also use store bought buttermilk too, if you prefer. But, I never remember to buy buttermilk, so for me it’s easier to just make it!
Next, be sure to use a high quality gluten-free all purpose flour (with xantham gum) for these pancakes. I would not recommend other gluten-free flour alternatives, as they all react differently and your pancakes could either be too thin or too thick.
Alternatively, if you don’t want to make these gluten-free, or want to make a batch of regular and a batch of gluten-free (I do this sometimes, as not everyone in my house eats gluten-free!), then you can use regular all purpose flour as well.
For your oats, be sure to use certified gluten-free oats if it’s necessary for you. In this recipe either rolled or quick oats will work, but I recommend rolled oats for a little texture.
Last but not least, you can use butter, coconut oil, or a dairy-free butter alternative in these pancakes, to make them dairy-free.
These Oatmeal Pancakes are easy, healthy, and really flexible to fit different diet options. If you want to try and make them vegan, I’d recommend a chia or flax egg too.
One last thing: Be sure to let your skillet (or pan) heat up evenly, for perfectly puffy pancakes all around!
After cooking them, you should have about 8 medium sized fluffy Oatmeal Pancakes, ready to be topped however you’d like!
I hope these inspire you all to add a little something extra into your breakfasts, lunches or dinners, for an easy and healthy twist.
- 3/4 cup milk (whole, 2%, skim, or almond milk)
- 1 tbsp vinegar or lemon juice
- 3/4 cup gluten-free all purpose flour
- 1/2 cup rolled oats (certified gluten-free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp butter, melted (or coconut oil)
- 2 tbsp maple syrup
- 1 egg
To begin, in a small bowl add your milk and vinegar and stir them together. Set aside for several minutes for the milk to curdle and become "buttermilk."
Preheat a large pan (or skillet) to medium heat.
In a large mixing bowl, add your flour, oats, baking powder, baking soda and salt and stir them together.
In a small mixing bowl, add your coconut oil and maple syrup and whisk them together. Next, add your "buttermilk" and egg and whisk them in.
Pour your wet ingredients into your dry ingredients and whisk them together till smooth. If your batter is too thick, you can add another 1-2 tbsp of milk.
With large spoonfuls (about 1/4 cup), scoop the batter onto your hot pan, forming several pancakes. Cook each pancake on one side till you see bubbles forming, then flip them and cook them on the other side for a few more minutes, or till they're cooked through. Continue till all of your pancakes have been cooked.
Go crazy with toppings, and devour!
Stored in an airtight container in the fridge, these pancakes last about 5 days. They can also be frozen.