Gluten-Free Oatmeal Pancakes
These pancakes have the flavor of a traditional pancake made with white flour, but the oatmeal lends a pleasant texture and makes them extra special. Soaking the oats overnight makes this grain easier to digest.
Serves: 3Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy
- 2 cups gluten-free old-fashioned rolled oats
- ½ cup brown rice flour or any other gluten-free flour
- 2 cups buttermilk
- 2 medium eggs, beaten
- 2 Tbsp. melted coconut oil or butter
- 2 Tbsp. granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ⅓ cup whole milk
- ½ cup maple syrup
- The night before you want to serve these pancakes for breakfast, combine the oats, flour, and buttermilk in a large glass bowl. Stir well. Cover with plastic wrap and set overnight.
- The next morning, add the eggs, oil, sugar, baking powder, baking soda, salt, and cinnamon to the bowl and stir together. Add milk to make them the proper consistency. The batter shouldn’t be runny, but it should be thin enough to allow pancakes to form when placed on a griddle.
- Let the pancake batter set while you preheat a griddle to medium heat and lightly coat with butter or oil. Spoon the pancake batter onto the hot griddle, approximately ¼ cup at a time. Flip when the tops are bubbly and puffed up and they look slightly dry around the edges, about 2 minutes. Flip them again and cook for 1 more minute. Remove to a plate and serve with maple syrup.