Description
Delicious gluten-free oatmeal pancakes perfect for breakfast or brunch. Easy to make and full of flavor!
Ingredients
Scale
- 2 tablespoons canola oil or melted, cooled unsalted butter or melted, cooled coconut oil
- ¾ cup nonfat plain Greek yogurt
- ½ cup nonfat milk
- 2 cups old fashioned rolled oats, divided
- 2 large eggs
- 3 tablespoons pure maple syrup
- 11/2 teaspoon vanilla extract
- ½1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- ½1/2 teaspoon kosher salt
- ½ cup mix-ins of choice: toasted chopped nuts, chocolate chips, blueberries, or diced fresh or dried fruit (optional)
Instructions
- Mix the Batter: Start by whisking the dry ingredients in a bowl until well combined. You will notice the blend of oats and flour creates a lovely, hearty texture. This step is important for ensuring even flavor throughout. Just be careful not to over-mix, or your pancakes might end up too dense.
- Let It Rest: Allow the batter to sit for about ten minutes. You will see it thicken up a bit, and it will become fluffier once cooked. This resting time is key to achieving that light pancake texture. If you skip this, they might come out flat and chewy.
- Preheat the Skillet: Heat your nonstick skillet over medium heat until it feels hot. A sprinkle of water should dance on the surface when it is ready. This step ensures the pancakes cook evenly without sticking. Do not rush it; a skillet that is too cool can lead to uneven cooking.
- Cook the Pancakes: Pour the batter onto the skillet in small circles. Listen for that sizzle; it is a good sign! Cook until you see bubbles forming on the surface, about three to four minutes. If you flip too soon, they might fall apart.
- Flip & Finish: Carefully flip your pancakes using a spatula. You will know they are done when the edges look set and they are golden brown. This should only take about another two to three minutes. Be gentle; pressing too hard can push out the fluffy air you love.
- Keep Warm: Transfer the cooked pancakes to a warm oven. This helps them retain warmth while you finish cooking the rest. It is a great way to avoid any cold pancakes at the table. Just do not leave them in too long, or they will dry out.
- Serve & Enjoy: Once the last pancake is done, serve them hot with your favorite toppings. A drizzle of maple syrup can be tempting! Just keep in mind sugar alternatives for those keeping an eye on carbs. Enjoy every bite!
Notes
- Storage Tips: Refrigerate leftover pancakes in an airtight storage container for up to 4 days. Freeze for up to 2 months.
- Expert Tips: Letting the batter rest for about 10 minutes can help improve texture considerably if the pancakes turn out dense.
- When using a skillet, heating it sufficiently and using oil can prevent your pancakes from sticking while cooking.
- If your batter seems a bit too thin, consider adding an extra tablespoon of oats or reducing the milk slightly for better consistency.
- For faster cooking, keep the oven preheated to 200 degrees F to warm pancakes while you finish the batch.
- When opting for mix-ins, try using about half a cup of chocolate chips or berries to enhance the flavor without overwhelming the batter.
Nutrition
- Serving Size: 1 pancake
- Calories: 109
- Sugar: 4g
- Sodium: N/A
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg