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Gluten-Free Oatmeal Pancakes

Servings: 6
Author: Pamela

Ingredients

  • 1 cup oat flour
  • 1 cup buckwheat flour or substitute whole wheat pastry flour for all or part of the oat and buckwheat flours
  • 1 teaspoon fine sea salt
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon aluminum-free baking soda
  • pinch ground cinnamon optional
  • 2 cups buttermilk*
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon 100% pure maple syrup
  • 1 cup COOKED oatmeal preferably steel-cut
  • 4 Tablespoons unsalted butter melted
  • Melted unrefined coconut oil for brushing the griddle

Instructions

  • Preheat a griddle to 400 degrees or medium heat. (Not all built-in griddles are the same. 350 degrees may be fine for you.)
  • Combine the flour, salt, baking powder, baking soda and cinnamon in a large mixing bowl.
  • In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup, melted butter and oatmeal until well blended. (Or combine all wet ingredients in a blender and add to dry mix with oatmeal.)
  • Pour the wet mixture into the dry ingredients and stir until just combined.
  • Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Add blueberries, chocolate chips or diced banana to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done. Maintain the heat on medium-low or 400 degrees.

Notes

*No buttermilk? Sub half unsweetened yogurt and half whole milk. Or use 2 cups milk, omit the baking soda and use 1 Tablespoon baking powder instead.