Gluten-Free Oat Pancakes Recipe

Ingredients

Main Ingredients

• ⅔ cup plain yogurt
• 2 tablespoons unsalted butter, melted
• 2 tablespoons maple syrup
• 2 large eggs
• 1 cup certified gluten-free oat flour
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• ¼ teaspoon ground cinnamon (optional)

Optional Ingredients

• Up to 1 cup mix-ins like toasted chopped nuts, fresh blueberries, or chocolate chips
• Avocado oil or unsalted butter, for greasing the pan
• Up to ¼ cup milk of choice, for thinning the batter if needed

Instructions

1. In a small mixing bowl, stir together the yogurt, melted butter, and maple syrup. Crack the eggs into the bowl and whisk everything until well combined.
2. In a medium bowl, combine the gluten-free oat flour, baking soda, salt, and ground cinnamon. Stir until the mixture is well blended.
3. Pour the wet ingredient mixture into the dry ingredients. Stir gently just until combined to keep the batter fluffy. If using mix-ins, fold them in at this stage.
4. Allow the batter to rest for 10 minutes to thicken, which helps in making the pancakes light and tender.
5. Heat a large nonstick or stainless steel skillet over medium-low heat or preheat an electric griddle to 325 degrees Fahrenheit. Lightly oil or butter the pan and wipe off excess.
6. Pour approximately ¼ cup of batter onto the heated skillet. Cook for about 3 to 4 minutes until the edges look matte and the bottom is golden. If the batter is too thick, thin with a bit of milk before cooking.
7. Flip the pancake carefully and cook for another 90 seconds until golden brown on both sides. Adjust heat as needed to avoid burning.
8. Continue cooking remaining pancakes, oiling the pan between batches and controlling heat for even cooking.
9. Serve immediately or keep pancakes warm in a 200-degree Fahrenheit oven. Leftovers can be refrigerated up to 5 days or frozen up to 6 months; reheat gently before eating.

Notes

• This recipe is adapted from Blueberry Lemon Yogurt Pancakes and Caramelized Peach and Oat Pancakes for a delicious gluten-free version.
• Yogurt options include plain low-fat or whole-milk Greek yogurt for best results.
• Use certified gluten-free oat flour or make your own by processing gluten-free oats until finely ground.
• Add up to 1 cup of your favorite mix-ins such as nuts, blueberries, or chocolate chips to customize your pancakes.
• If the batter is too thick, thin with up to ¼ cup milk of choice before cooking.
• Use avocado oil or unsalted butter to lightly grease your cooking surface for best flavor and nonstick results.

Nutrition

Serving: 1 pancake | Calories: 120kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 120mg | Fiber: 2g | Sugar: 3g