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!
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.