Gluten-Free Oat Pancake

By
Teri Gruss, MS
Teri Gruss, MS
Freelance writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 06/15/21
Stack of oatmeal pancakes with butter & syrup
FreezeFrameStudio / Getty Images
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
210 Calories
5g Fat
30g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 210
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 53mg 18%
Sodium 666mg 29%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 11g
Vitamin C 0mg 2%
Calcium 209mg 16%
Iron 2mg 10%
Potassium 366mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oats are an excellent source of healthy soluble fiber, protein, and iron. Best of all, they are a familiar food and an easy addition to gluten-free diets. If you can tolerate oats you'll enjoy this make-ahead recipe.

The caveat with oats --- be sure to buy gluten-free oats to avoid cross-contamination with wheat, and add them slowly to your diet to be sure you can tolerate them. Some Celiacs can't.

Ingredients

  • 1 1/4 cups gluten-free oats

  • 1/4 cup oatmeal, freshly ground

  • 1/4 cup amaranth

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon sugar, or honey

  • 1/2 teaspoon xanthan gum, or guar gum

  • 1 cup plain yogurt

  • 1 cup milk, or coconut milk

  • 2 large eggs, lightly beaten

  • 1 teaspoon vanilla extract

Steps to Make It

  1. Combine all dry ingredients in a large mixing bowl.

  2. Add yogurt, milk, eggs and vanilla and stir until mixture is creamy.

  3. Refrigerate for 30 minutes.

  4. Place 1 teaspoon butter or light olive oil in a large, heavy skillet. On medium heat, warm the pan until the butter melts.

  5. Pour about 1/2 cup pancake batter into the hot pan and cook until bubbles form and the bottom is golden brown.

  6. Carefully flip and cook until the second side is golden brown.

  7. Serve with maple syrup, toasted chopped pecans, walnuts or fresh fruit.

Tips

  • Use a coffee bean grinder to make fresh oat flour. Add about 1/3 cup gluten-free oats, and pulse several times until flakes are ground to a fine flour.
  • Make oatmeal pancake batter and refrigerate overnight for a fast, convenient breakfast.
  • Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.