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OAT FLOUR PANCAKES RECIPE | EATINGWELL



Oat Flour Pancakes Recipe | EatingWell image

These gluten-free oat flour pancakes are quick to throw together. Oat milk in place of regular milk keeps these easy pancakes dairy-free too.

Provided by Emily Nabors Hall

Categories     Gluten-Free Breakfast & Brunch Recipes

Total Time 30 minutes

Number Of Ingredients 9

2?¼ cups gluten-free old-fashioned rolled oats
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
? teaspoon salt
2 large eggs
1?¼ cups unsweetened plain oat milk
¼ cup canola oil, plus more for griddle
Pure maple syrup (optional)

Steps:

  • Process oats in a food processor until finely ground, about 1 minute. Transfer to a large bowl; whisk in sugar, baking powder, baking soda and salt. Whisk eggs, oat milk and oil together in a medium bowl. Add the egg mixture to the oat mixture; stir until mostly smooth. Let stand for 5 minutes.
  • Lightly brush a griddle or nonstick skillet with oil; heat over medium-high heat. Working in batches, scoop the batter by scant 1/4-cupfuls per pancake onto the hot griddle (or pan); cook until golden brown, about 2 minutes per side. Brush the griddle (or pan) with oil as needed between batches. Serve the pancakes with maple syrup, if desired.

Nutrition Facts : Calories 371 calories, CarbohydrateContent 38 g, CholesterolContent 93 mg, FatContent 21 g, FiberContent 5 g, ProteinContent 9 g, SaturatedFatContent 2 g, SodiumContent 433 mg, SugarContent 6 g

GLUTEN FREE SOURDOUGH PANCAKES | VANILLA AND BEAN



Gluten Free Sourdough Pancakes | Vanilla And Bean image

Easy overnight or same day gluten free pancakes with the fabulous flavor of sourdough. Use your discarded sourdough starter in this fluffy and flavor-packed sourdough pancake recipe! gluten free + easily dairy free *Time above does not include time to rest the pancakes: overnight pancakes rest 8-12 hours; same day pancakes rest 10-20 minutes.

Provided by Traci York | Vanilla And Bean

Categories     Breakfast

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 18

Number Of Ingredients 14

1 C (240g) Gluten Free Sourdough Starter (discard)
1/2 C (120g) Milk (I use homemade cashew milk)
4 Tbs Maple Syrup ( + more for serving)
1 1/2 tsp Vanilla Extract
2/3 C + 2 Tbs (90g) Gluten Free Oat Flour (I DIY oat flour)
2/3 C + 2 Tbs (90g) Almond Flour (I use Bob's Red Mill)
2 Tbs Butter or Coconut Oil (melted (if using coconut oil, warm to the touch))
2 Eggs (large)
1/4 +1/8 tsp Fine Sea Salt
4 tsp Baking Powder
1 tsp Baking Soda
Stewed Apples
Rhubarb Jam
Berries, butter, bananas!

Steps:

  • For Overnight Pancakes:
  • For Same Day Pancakes:
  • To Serve:

Nutrition Facts : Calories 132 kcal, CarbohydrateContent 14 g, ProteinContent 4 g, FatContent 7 g, SaturatedFatContent 2 g, CholesterolContent 18 mg, SodiumContent 133 mg, FiberContent 2 g, SugarContent 3 g, ServingSize 1 serving

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