Description
Delicious and fluffy gluten-free pancakes made with certified gluten-free oat flour and yogurt for a tender texture. These pancakes are easy to prepare, naturally sweetened with maple syrup, and great for a wholesome breakfast. You can customize them with your favorite mix-ins like berries or nuts.
Ingredients
Scale
Wet Ingredients
- ⅔ cup plain yogurt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 2 large eggs
- Optional: up to ¼ cup milk of choice, for thinning the mixture
Dry Ingredients
- 1 cup certified gluten-free oat flour
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ teaspoon ground cinnamon (optional)
Additional
- Optional: up to 1 cup mix-ins (toasted chopped nuts, fresh blueberries, or chocolate chips)
- Avocado oil or unsalted butter, for greasing the pan
Instructions
- Prepare Wet Ingredients: In a small mixing bowl, stir together the yogurt, melted butter, and maple syrup. Crack the eggs into the bowl and whisk until the mixture is well combined.
- Combine Dry Ingredients: In a medium bowl, mix the oat flour, baking soda, salt, and cinnamon using a large spoon until all ingredients are evenly combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and stir gently just until combined; avoid overmixing to keep the batter fluffy. Fold in any optional mix-ins carefully now.
- Rest the Batter: Let the batter rest for 10 minutes to thicken, allowing the ingredients to combine fully and develop a better texture.
- Preheat the Cooking Surface: Heat a large stainless steel or nonstick skillet over medium-low heat or preheat an electric griddle to 325 degrees Fahrenheit in the last couple of minutes before cooking.
- Prepare Pan and Cook Pancakes: Lightly oil or butter the heated skillet, wiping away excess oil. Pour ¼ cup of batter onto the pan. Cook for about 3 to 4 minutes until the edges look matte and the bottom is golden brown. Thin the batter with up to ¼ cup milk if it is too thick to spread.
- Flip and Finish Cooking: Carefully flip the pancake with a spatula and cook for another 90 seconds until golden brown on the other side. Adjust heat down if necessary to prevent burning. Repeat with remaining batter, oiling the pan as needed.
- Serve or Store: Serve the pancakes immediately or keep warm in a 200-degree Fahrenheit oven. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. Reheat gently before serving.
Notes
- Recipe adapted from Blueberry Lemon Yogurt Pancakes and Caramelized Peach and Oat Pancakes.
- Yogurt options include plain, low-fat yogurt or whole-milk Greek yogurt for varied richness.
- For homemade oat flour, process one cup of certified gluten-free old-fashioned oats in a food processor until finely ground.
- Add up to 1 cup of mix-ins like nuts, fresh blueberries, or chocolate chips to customize flavor and texture.
- Use avocado oil or unsalted butter for greasing the pan to prevent sticking and add flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
