Fluffy Oatmeal Pancakes
Make nutty, fluffy gluten free oatmeal pancakes for your next brunch, using a few tricks to make them extra tasty. Blend oats to make your own oat flour – no GF or special flour required!
August 13, 2020
I love pancakes, but sometimes gluten free pancakes are just a hassle. When I do have success, it usually comes from a box mix, but those run out so quickly for me!
Instead you need a good blend of GF flours, or the pancakes will turn out gritty and tough.
The other day I went to make pancakes but was very low on my favorite GF flour, and it just didn’t seem worth it to use.
Instead, I decided to use oat flour. I was worried the pancakes wouldn’t bind together or feel similar to ‘regular’ pancakes, but
they were amazing.
My tricks:
First, I blended the oats into a fine powder. Who knew oat flour is so easy to make!? As long as your oats are gluten free, this is a very simple fix for making your own gluten free flour. It works well in pancakes, muffins, biscuits, you name it.
When blending, feel free to leave some bigger pieces in there if you like a slightly nuttier pancake.
(I’ve linked below the newer version of the Ninja blender I’ve been using for years!)
I also separated the egg, beating the whites until light and fluffy. This really seemed to increase the volume of the pancakes for a nice, thick stack.
Let the finished batter sit and thicken slightly while you heat the pan. Soon you’ll have the fluffiest pancakes that hold together and leave you full for hours. I absolutely love them and know I’ll be making them again soon!
For Greek yogurt substitutes, see the Notes at the bottom of the recipe. Enjoy!
Fluffy Oatmeal Pancakes
Ingredients
- 1 1/2 cups oats, old-fashioned or quick
- 1 large egg, separated
- 1 tsp vanilla
- 2/3 cup milk
- 1/4 cup plain Greek yogurt
- 1/4 tsp kosher salt
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Blend oats into a fine powder, set aside.
- Separate egg and beat the whites until light and foamy. In a separate bowl, whisk the yolk and remaining ingredients (minus the oat flour) until combined.
- Stir in oat flour until just combined, then carefully fold in egg whites. Let sit for 5 minutes while you heat a griddle to medium heat. (Cover your pan with cooking spray or butter to prevent sticking.)
- Pour ~1/4 cup of batter onto your greased pan. Cook for 2 minutes, or until bubbles form and the edges begin to set. Flip and cook for another 2-3 minutes.
- Serve oatmeal pancakes with sliced strawberries, cinnamon butter, raspberry jam, or Nutella.
Notes
- Makes 6 four-inch pancakes.
- Beating the egg yolk and white separately are optional, but highly recommended for a fluffy and light pancake.
- Greek yogurt substitutions:
- Sour cream or regular yogurt will work as 1:1 substitutions
- You can use more milk in place of any yogurt, but your pancakes will not be as thick.