Gluten Free Oat Pancakes
Pancakes are one of my favorite breakfast foods. The smell they release as they cook makes you hungry before you even take the first bite, and their soft, fluffy texture more than satisfies that appetite, making you want to keep eating. Since I love pancakes so much, I’ve tried many different varieties over the years. I can honestly say that I haven’t come across a version I didn’t like. As far as I’m concerned, pancakes are delicious in every form. Today, I’m adding another one to the list. This time, we’re making them with rolled oats, and they’re gluten-free.
If your first thought was, “But oats aren’t gluten-free,” I recommend taking a look at my post about Gluten-Free Peanut Butter Balls. If you have an avenin allergy, this recipe may not be suitable for you. However, if your only concern is gluten, you can make this recipe using oats labeled “gluten-free.”
If you prefer not to use oats for any reason, you can substitute another gluten-free flour, such as buckwheat flour. Whether you use oats or another type of flour, the amount you need may vary depending on the flour you choose. So, after preparing the batter, check its consistency. If it seems too thin, add a little more flour. If it’s too thick, add a little more milk.
For quite a long time now, I’ve been adding both salt and sugar to my pancakes. This way, I can enjoy them with both savory foods such as cheese and sweet toppings such as honey and jam. If you’re going to serve them only with sweet toppings, you can use just sugar. If you’re planning to serve them only with savory foods, you can use just salt.
And of course, you don’t need to have a gluten allergy to make this recipe. You can make these pancakes simply because they’re delicious, or as a tasty way to use up that bag of rolled oats sitting in your pantry that you keep putting off eating. This isn’t one of those recipes you make only because you have to. They’re genuinely delicious.
Enjoy!
Ingredients
- 1 egg,
- 1 cup milk,
- 1 teaspoon baking powder,
- 1 1/2 cups rolled oats,
- 1 teaspoon salt,
- 1 teaspoon sugar.
Preparation
- Place the egg, milk, baking powder, salt, sugar, and rolled oats in a food processor or use an immersion blender to blend until you have a smooth, pourable batter,
- Heat a large skillet over medium heat,
- Pour the desired amount of batter into the skillet in rounds, depending on how large you want your pancakes to be. You can cook 3 to 4 pancakes at a time,
- Once the bottoms are cooked, carefully flip the pancakes with a spatula,
- Cook until the other sides are done, then transfer them to a serving plate,
- Repeat with the remaining batter.
Enjoy!