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Gluten Free Oat Pancake Recipe

User Rating 4 Star Rating (1 Review)

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Gluten Free Oat Pancake Recipe
2008 © Teri Lee Gruss
Oats are an excellent source of healthy soluble fiber, protein and iron. Best of all, they are a familiar food and as 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.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 1 1/4 cups gluten free oats (I use "certified" gluten free oats)
  • 1/4 cup fresh ground oatmeal (see tips)
  • 1/4 cup amaranth
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar or honey
  • 1/2 teaspoon guar gum OR xanthan gum
  • 1 cup plain yogurt
  • 1 cup milk or coconut milk
  • 2 lightly beaten large eggs
  • 1 teaspoon vanilla

Preparation:

  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 second side is golden brown.
  7. Serve with maple syrup, toasted chopped pecans, walnuts or fresh fruit.

Makes about 12 5-inch pancakes.

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.

Reminder: 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.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Satisfies the craving, Member debwolf2000

I'm not celiac, but I avoid wheat. One of the hardest things is finding recipes to satisfy the occasional craving for 'regular' food. I made this recipe using Greek yogurt and old-fashioned style oats. I also subbed brown rice flour for amaranth. The batter was very thick due to the yogurt and oats. The pancakes were creamy moist inside, which wasn't unpleasant (kinda reminded me of oatmeal). Next time I will use quick oats, toast some of them for flavor and thin down the Greek yogurt a bit. This should get the ingredients to be closer to what the recipe intended so the batter will be thinner and it should cook up fluffier inside. Overall this was a very good, easy to follow recipe. We have added this to our ""make it again"" list.

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