RECIPE IDEA: Gluten Free Oatmeal Pancakes are scrumptious and full of flavor. Kids and adults alike love them.
This recipe is a modification of my favorite James Beard’s Pancakes recipe. These Gluten Free Pancakes are delicious. Even my picky grandkids like them.
If you have leftovers, you can freeze them individually and pull them out for a quick breakfast or snack. (I wrap them in wax paper and put them in a freezer bag.) I also like them at room temperature for a mid-morning snack and they don’t need syrup. The spices bring lots of flavor to them.
- 2 cups gluten free oatmeal ground into flour
- 1 cup whole oatmeal (gluten free)
- 1 Tbl sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs, lightly beaten
- 1-1/2 cups milk or milk substitute (oat milk is good)
- 1/4 cup melted butter or margarine
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Mix all dry ingredients in a large mixing bowl.
- Melt the butter, add the milk and then the eggs to the butter. Mix to combine.
- Add wet mixture to dry ingredients and stir until combined.
- Drop a gravy ladle full of batter (about 4-6 inches for each pancake) on your hot, lightly greased griddle and cook until lots of bubbles form.
- Then turn the pancake over and cook it a minute or two longer until nicely browned.
- Serve with butter, maple syrup and jam. Delicious!