These gluten-free oat flour pancakes are quick to throw together. Oat milk in place of regular milk keeps these easy pancakes dairy-free too.

Emily Nabors Hall
EatingWell.com, July 2021

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Credit: Caitlin Bensel

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process oats in a food processor until finely ground, about 1 minute. Transfer to a large bowl; whisk in sugar, baking powder, baking soda and salt. Whisk eggs, oat milk and oil together in a medium bowl. Add the egg mixture to the oat mixture; stir until mostly smooth. Let stand for 5 minutes.

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  • Lightly brush a griddle or nonstick skillet with oil; heat over medium-high heat. Working in batches, scoop the batter by scant 1/4-cupfuls per pancake onto the hot griddle (or pan); cook until golden brown, about 2 minutes per side. Brush the griddle (or pan) with oil as needed between batches. Serve the pancakes with maple syrup, if desired.

Nutrition Facts

371 calories; fat 21g; cholesterol 93mg; sodium 433mg; carbohydrates 38g; dietary fiber 5g; protein 9g; sugars 6g; saturated fat 2g; vitamin a iu 207IU; potassium 263mg.
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