Gluten & Dairy-Free Pancakes

I love pancakes, but my toddler really LOVES them. Sometimes I feel like it’s the only breakfast she’s guaranteed to eat!

If we ate traditional wheat pancakes every day, that would be an issue. However, when I make these pancakes I know that she’s basically just eating oatmeal and eggs in a different format.

I love that I can fry up a batch of these pancakes in just a few minutes and even have leftovers for the next day’s breakfast. They’re a perfect delicious homemade breakfast for me to easily fit into my busy schedule even on weekday mornings.

Why You’ll Love This Recipe

Simple, real ingredients – Gluten-free foods (especially store-bought) often don’t have the healthiest ingredients, but these pancakes are made only with simple, real ingredients you probably already have in your pantry.

Fluffy & delicious – From my experience, gluten-free foods can be hit or miss. I love that these gluten-free oat flour pancakes are still fluffy and absolutely delicious! You don’t need to miss wheat flour here!

Full of protein – Oats are one of the best grains to eat if you want to make sure you’re getting enough protein. Pair that with the other ingredients such as eggs and milk, and these pancakes are a great way to start your day! For an extra protein boost, I like to serve these with nut butter.

Quick & easy – These pancakes are so easy to make that they don’t have to be reserved for the weekend!

Kid-pleasing breakfast – Young children go through so many stages of not eating certain foods, but I’ve never known a child to refuse tasty pancakes

Topping Ideas

Toppings are one of the best parts of a pancake breakfast! You can try some of the ideas here or get creative with your own toppings!

• Fresh fruit
• Mixed berry compote
• Dried fruit
• Jam or jelly
• Homemade whipped cream
• Candied pecans
• Honey
• Maple syrup
• Butter (I love using butter from raw milk)
• Coconut oil (I promise, it tastes almost like butter on pancakes)
• Peanut butter or cashew butter
• Chocolate chips

How to Store Leftovers

Make an extra large batch so you can eat pancakes for a few more days!

Leftovers can easily be stored in an airtight container in the fridge for 3-5 days. When you’re ready to eat them, reheat in the oven for best results.

Can I Freeze Oat Flour Pancakes?

Yes! These pancakes freeze wonderfully! If you’re wanting to meal prep breakfasts, this is one of the best recipes to make.

To freeze, let cool completely and place in an airtight container or plastic freezer bag. Pancakes keep well in the freezer for up to two months.

When you’re ready to eat them, they can be reheated from frozen or first thawed in the fridge.

I prefer reheating them in an oven or toaster oven, however, a toaster can also work great! Just make sure to not let them get crispy in a toaster.

How to Make Oat Flour

You can always buy oat flour, but it’s so easy to make your own from rolled or quick oats. There are usually more healthy choices (glyphosate-free, sprouted, organic, gluten-free, etc.) when you buy rolled oats, and I always like buying one ingredient and using it in multiple ways.  

1. First, add oats to a food processor or blender making sure not to overfill. 
2. Pulse until they turn into a fine flour-like powder. 
3. Use right away or place in an airtight bag or container and store in a cool, dry place. 

For more details, you can read all about making your own oat flour!

Note: The amount of oat flour you have at the end of the process will always be less than the amount of oats you started with. Make sure to measure your oat flour before using it in any recipe.

Tools You May Need

Large cast iron skillet

Mixing bowl

Measuring cups and spoons

Whisk

Spatula

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Ingredients

Oat flour – Homemade oat flour or store bought. Make sure to use gluten-free oat flour. For added nutrition, I prefer using sprouted oat flour.

Non-dairy milk – Any type will work, though coconut milk is my favorite.

Eggs

Baking soda

Apple cider vinegar – Vinegar reacts with the baking soda to create more rise. Don’t worry, you won’t be able to taste it!

Vanilla extract

Salt – Sea salt or Himalayan

Oil – For cooking. I prefer using avocado oil, but you can use any type of oil that can withstand high heat.

Step-By-Step Instructions

Start by heating your skillet on the stovetop on medium heat.

While it’s heating, in a large mixing bowl, whisk together the oat flour, baking soda, and salt.

Then, add the milk, eggs, vanilla, and apple cider vinegar. Whisk until the mixture is well combined.

Once the skillet is hot enough that a drop of water splashed on it will sizzle, pour 1-2 tablespoons of oil into it. Then, scoop the batter into the skillet, using about 1/3 cup of batter for each pancake.

Now here’s the trick for fluffy oat flour pancakes! Cover the skillet with a glass lid (so you can see through it), and cook the pancakes until you see bubbles on the top and the bottom of the sides look like they’re beginning to get dry.

Remove the lid and flip the pancakes. Continue to cook them uncovered for a few more minutes until they’re lightly browned on both sides.

Finally, place the finished pancakes on a platter and continue cooking the rest of the batter. Every other batch or so, add a little more oil to the skillet.

Serve immediately with any delicious toppings of your choice!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

More Clean Eating Gluten-Free Breakfast Recipes

Blueberry Cheesecake German Pancakes

Banana and Blackberry Muffins

Gluten-Free Dutch Baby

Gluten-Free Pumpkin Muffins