Best Ameraussies Gluten Free Oatmeal Pancakes Recipes

OATMEAL PANCAKES

Oatmeal Pancakes image

The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!

Provided by Erin Clarke / Well Plated

Time 40m

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil)
3/4 cup nonfat plain Greek yogurt
1/2 cup nonfat milk
2 cups old-fashioned oats (, divided (or quick oats; do not use steel cut or instant))
2 large eggs
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup mix-ins of choice: toasted chopped nuts (, chocolate chips, blueberries, or diced fresh or dried fruit (optional))
For serving: pure maple syrup (, butter, or any of your favorite pancake toppings)

Steps:

If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
Serve hot with desired toppings.

Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g

EASY GLUTEN FREE OATMEAL PANCAKE RECIPE BY TASTY

Easy Gluten Free Oatmeal Pancake Recipe by Tasty image

Here's what you need: rolled oats, nutmeg, cinnamon, baking powder, salt, almond milk, eggs

Provided by Shashi Charles

Categories Breakfast

Yield 2 servings

Number Of Ingredients 7

Ingredients

200 g rolled oats
½ teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon salt
2 cups almond milk, (or milk of your choice)
2 eggs

Steps:

Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
While waiting, place a pan over a low-medium flame and let it warm.
When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
*Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
Enjoy!

Nutrition Facts : Calories 124 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 0 grams

AMERAUSSIE'S GLUTEN FREE OATMEAL PANCAKES

Ameraussie's Gluten Free Oatmeal Pancakes image

I found an oatmeal pancake recipe that sounded really good but it wasn't gluten free. I changed and adapted it to suit my tastes, made it gluten free, and, Voila! This is my favorite pancake recipe. It is hearty, heart-healthy, high protein, low glycemic and packs fiber for a satisfying breakfast that will carry you a long way. Note: the oats, milk and yogurt need to soak together for 8 hours before mixing in remaining ingredients. Freeze individual pancakes and you can reheat them in the oven (or microwave). Using a moderate oven, I wrap 2 pancakes in foil and heat for about 15 minutes, no thawing necessary. These make a great sandwich with your favorite nut butter. They are also great with your favorite jam, compote, syrup or combination topped with whipped cream!

Provided by AmerAussie

Categories Oatmeal

Time 16m

Yield 12 pancakes, 5-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups old fashioned oats (Bob's Red Mill certified gluten free)
6 ounces Greek yogurt
10 ounces skim milk (or whatever milk you like)
3 large eggs
1/2 cup flour (King Arthur's multi-purpose gluten free)
3 tablespoons agave nectar (or honey or maple syrup)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours), in the fridge.
When you are ready to cook: whisk into the oat mixture the eggs, flour, agave nectar, vanilla, cinnamon, ginger, baking powder and salt. Mix well.
If the mix is too runny, add more flour 1/4 cup at a time. If the mix is too dry, add more milk, about 1/4 cup. (I've never needed to add more milk.).
Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray). Low to medium heat.
Using a ladle or cup, spoon about 1/4 cup of batter onto griddle in a 4 - 5 inch circle. Let cook until bubbles appear and outer edges start to look dry (about 3-4 minutes). Flip the pancake with a turner and cook the other side for about 1 - 2 minutes. If it's nearly done, the top of the pancake will spring back when you gently press a spot (just like a cake in the oven does).
Serve plain, buttered or with your favorite toppings.
Prep and cooking time do not reflect soaking the oats. Cooking time is per pancake. Cooking one at a time obviously takes a lot more time than cooking multiples.