Looking for an easy breakfast idea that will keep you full longer? Try these gluten-free pancakes made with oats. I came across this recipe in “Carolina Country”, our local co-op magazine and it reminded me of when I first tried oatmeal pancakes several years ago after visiting katheats.com, a blog written by a registered dietitian. When I began seeing more clients with Celiac’s disease and gluten intolerance, I started looking for gluten-free options to help them out. I modified this recipe slightly from the original and they turned out just right. Just keep in mind that gluten-free pancakes will be more dense or heavier than pancakes made with wheat flour and the texture is not the same. But these were good enough that even my husband ate them.
Try substituting banana or berries for the applesauce. Add chopped nuts or flaxseeds for additional texture. You can make these ahead of time and reheat for those mornings that you are in a hurry. They can be substituted for bread and used to make an egg sandwich or spread on some peanut butter. There are so many options and they are all delicious. Experiment for yourself. Check out the short video below to see how easy it is to make these pancakes.
Gluten-Free Protein Pancakes
Equipment
- Non-stick griddle
- Blender
Ingredients
Dry Ingredients
- 1 1/2 cup Gluten-free quick oats
- 1 Tbsp powdered milk
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup vanilla flavored Greek yogurt
- 1/4 cup skim milk
- 2 medium egg whites
- 1 tsp vanilla flavor
Instructions
- Preheat non-stick griddle to about 250 degrees. Place each ingredient in a blender. Blend mixture to create a smooth batter. Pour about 1/2 cup of batter at a time onto griddle to make 6 pancakes. Once bubbles form on surface, flip pancakes over and cook on other side. Remove pancakes from griddle once done and serve with your choice of topping.
Notes
