Very yummy, Amazing Oatmeal Pancakes (Gluten-Free & Fluffy!)

How to Make Oatmeal Pancakes

This recipe is quick and straightforward , because you'll blend all of the ingredients together during a blender, then use the blender’s spout to pour the batter directly into a hot skillet. The preparation is completed in but 5 minutes!

Baking powder is vital to creating sure these pancakes get nice and fluffy, so confirm you don’t leave it out. (I’ve accidentally done that, and therefore the result's flat and rubbery pancakes.)

Oatmeal Benenfits
Why use oatmeal in pancakes? Oats are a nutrient-rich grain, with more protein than most other cereal grains. Here are a couple of more benefits of using oats:

• Oats are high in antioxidants, which are thought to possess anti-inflammatory properties and should help to lower the danger of heart condition . (source)
• They contain many soluble fiber, called beta-glucan, which research suggests may lower cholesterol, balance blood glucose , and promote a healthy gut.
• Oats may aid in weight loss. The beta-glucan found in oats is shown to assist keep you feeling full longer, and it's going to also promote the discharge of a satiety hormone that results in reduced calorie intake.
• I also love that oats are affordable, easily accessible, and gluten-free! they need a light flavor that works well for variety of recipes, like my Banana Oatmeal Muffins, Sweet Potato Muffins, and Vegan Chocolate Chip Cookies.

Gluten-Free Oatmeal Pancakes during a Blender
I use a blender to organize this batter because i feel it’s the simplest thanks to pulverize the ingredients together, then you'll use the spout on your blender pitcher to pour the batter directly into a hot skillet. you simply have one dirty dish to wash later with this method!

If you don’t have a blender, you'll use the equivalent amount of oat flour to exchange the oats and stir this mixture together, otherwise you could presumably use a kitchen appliance if you've got that instead.


How to Make Vegan Oatmeal Pancakes

I haven’t tested this recipe employing a vegan egg substitute, but my Vegan Pancakes include two different vegan egg options and works beautifully if you would like an egg-free recipe. (And it uses oat flour, too!)

This recipe makes roughly 6 pancakes as written, so be happy to double the recipe to serve more people, or cut it in half if you’re only cooking for 1 person.

Amazing Oatmeal Pancakes (Gluten-Free & Fluffy!)
These Oatmeal Pancakes are a simple gluten-free recipe, calling for just 7 ingredients! they're amazingly fluffy and delicious.

PREP TIME= 5 minutes

COOK TIME= 20 minutes

TOTAL TIME= 25 minutes

SERVINGS= 6 pancakes

AUTHOR= Megan Gilmore

INGREDIENTS

• 2 eggs
• 1 banana (ripe with spots on the skin)
• 1/4 cup syrup 
• 2 tablespoons extra-virgin vegetable oil 
• 1 teaspoon vanilla 
• 2 tablespoons water
• 1 1/2 cups oatmeal (certified gluten-free, if needed)
• 2 teaspoons leaven 

INSTRUCTIONS

• In a blender, combine the ingredients. i prefer to start out with the liquid ingredients on rock bottom first, for easier blending, so start by adding the eggs, banana, syrup , olive oil, vanilla, and water. On top of that, add within the oats and leaven , and blend until the batter is smooth. Stop and scrape down the edges , if needed.
• Preheat a skillet over medium-low heat, and grease it with vegetable oil to stop sticking. Pour roughly 1/4 to 1/3 cup of batter into the pan, and let it cook for 4-5 minutes, until the middle starts to bubble. make certain to stay the warmth on the low-side, in order that your pancake doesn't start to burn before the middle gets cooked through.
• Flip the pancake and cook for an additional 3 to 4 minutes, until each side are golden. Repeat this process with the remaining batter, until all 6 pancakes are cooked. (You can cook several directly if you employ a griddle on your stove top.)
• Serve warm, with fresh fruit and syrup , if desired. Leftover pancakes are often stored in an airtight container within the fridge for up to every week , or frozen for up to three months. i prefer to reheat my pancakes within the toaster for a simple morning!

NUTRITION
Calories: 201kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 25mg | Potassium: 330mg | Fiber: 3g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 91mg | Iron: 1.2mg

Oatmeal Pancake Nutrition (per pancake): Calories: 201, Fat: 8g, Carbohydrates: 28g, Fiber: 3g, Protein: 5g
Recipe Notes:

If you would like an egg-free recipe, try my vegan pancakes or buckwheat pancakes instead.
Need a substitute for the banana? Try applesauce or pumpkin puree instead. (Roughly 1/3 cup would be my guess for those.)

I have not tried this recipe using another sort of flour, but there are Almond Flour Pancakes on my site already, and my favorite Coconut Flour Pancakes are in my first cookbook, Everyday Detox. My Paleo Almond Butter Pancakes also are a hit!

If you are trying this recipe, please leave a comment below letting me skills it seems for you! And if you create a substitution, I’d like to hear that , too. (Other readers will enjoy your experience!)