If you follow my Instagram stories, you know my son LOVES breakfast! But we are usually rushed on weekday mornings and use a pancake mix for pancakes or waffles, and on weekends my loves to make himself eggs and bacon.
With several snow days and no school this week, we branched out and tried a new pancake recipe at the recommendation of a friend… It was a total hit! My son has eaten these Oatmeal Pancakes 3 days in a row now. They are hearty, filling without being heavy and Delish!
Recipe adapted from Genius Kitchen,the batter is super easy to make and makes a large quantity. We’ve both cut the recipe in half, and made the full recipe and saved half the batter in the refrigerator for the next day. Both worked well.
These pancakes are hearty and delicious! Recipe adapted from Genius Kitchen, we made them with Gluten-free Oats and GF Jules Gluten-free flour. Batter saves well for the next day.
Author: Healthy Gluten-Free Family
Recipe type: Breakfast
Cuisine: Gluten-free, Vegetarian
Serves: 12-15 pancakes
2 cups milk (we used skim milk)
2 cups Gluten-Free rolled oats
1⁄4 cup oil
3⁄4 cup gluten-free flour (we used GF Jules all purpose flour)
2 tablespoons sugar
2 1⁄2 teaspoons baking powder
1 teaspoon salt
In a large mixing bowl, pour milk over oats and let stand 5 minutes.
Add and beat in eggs, followed by oil, then add and mix in the remaining ingredients.
Note: Original recipe says batter will be thin but we actually found batter to be average to thick each time we've made these. NEW NOTE: I've found that the pancakes are fluffier and cook better when the batter is thicker, so if batter seems thin, let is sit and settle 5 minutes before next step.
Heat a large fry pan or griddle, spray with cooking spray, and scoop mixture onto pan. Cook both sides 3-5 minutes or until lightly browned on both sides.