Description
These Gluten-Free Pancakes are fluffy, delicious, and made with simple wholesome ingredients like gluten-free oat flour and yogurt. Perfect for a cozy breakfast, they are naturally sweetened with maple syrup and easily customizable with your favorite mix-ins such as blueberries or nuts.
Ingredients
Units
Scale
Main Ingredients
- 2/3 cup plain yogurt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 2 large eggs
- 1 cup certified gluten-free oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/4 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 1/4 cup milk of choice, for thinning the batter if needed
Instructions
- Prepare Wet Ingredients: 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.
- Mix Dry Ingredients: In a medium bowl, combine the gluten-free oat flour, baking soda, salt, and ground cinnamon. Stir until the mixture is well blended.
- Combine Wet and Dry: 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.
- Let Batter Rest: Allow the batter to rest for 10 minutes to thicken, which helps in making the pancakes light and tender.
- Heat the Pan: 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.
- Cook Pancakes: 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.
- Flip and Finish Cooking: Flip the pancake carefully and cook for another 90 seconds until golden brown on both sides. Adjust heat as needed to avoid burning.
- Repeat: Continue cooking remaining pancakes, oiling the pan between batches and controlling heat for even cooking.
- Serve or Store: 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 Size: 1 pancake
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
