I don’t always love gluten free foods, which means I have a lot of empathy for those who, for health reasons have an a need to be gluten free. It is just that the lower protein flours often are a little too gritty for my taste. You will not find this is the case with these yummy Gluten Free Oat Pancakes. They are SO GOOD y’all! They are 100% whole grain, reduced oil and no sugar!
It can also be made at home without a grinder. Use regular oats and run in the blender until they are ground fine. This will take several minutes, so don’t get frustrated.
Xanthan gum is the real MVP here to get your Gluten Free Oat Pancakes to taste more similar to regular pancakes. You can certainly omit it, but it your pancakes will be so much more crumbly.
I have 2 griddles I work off. It seems silly, but I like to get all our pancakes done about the same time.
These are just as light and fluffy as they look. Y’all, they were so good!
This is a stack you will want to try yourself to!!
How about a breakfast tray with these pancakes as the star? My family loved this so much. Everyone had something they used for toppings. It was fun and perfect for a weekend breakfast!
I made these silver dollar sized. I kind of like this size when you are doing a tray for the pancakes.
I love peanut butter and real maple syrup on mine…the kids like whipping cream and chocolate chips. You can’t win them all, right?
Seriously y’all, you have got to try these!!
Gluten Free Oat Pancakes
- 2 cups oat flour you can grind this fresh from oat groats, or buy it.
- 1/4 cup powdered buttermilk This is easy to find at more well stocked grocery stores. It will be in the baking aisle. If you prefer using fresh buttermilk, sub in the 1 cup for the water below.
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon xanthan gum This is optional, but highly recommended.
- 2 eggs
- 2 tablespoons oil or melted butter
- 1 cup water you may want a little more or less than this depending on how thick or thin you like your pancakes.
- Combine dry ingredients in medium size bowl and set aside. In another bowl, combine the wet ingredients. Heat griddle to 350 degrees. I like it to be hot by the time I am done mixing, rather than waiting for it to heat once I get done with the batter. Combine wet and dry. Mix only to combine. A few small chunks are okay! Spread a small amount of oil or butter on griddle. Scoop pancakes on. Allow them to cook until bubbled and lightly browned on the edges. Flip and cook another 2-4 minutes on the other side. Serve as desired!Now, I will say. We make and freeze a lot of pancakes in our house. I froze these, but they were really not good when they were thawed. So, I don't recommend. Now….sit back and enjoy. You deserve it!