Oatmeal Pancakes Recipe

5 from 2 votes

These oatmeal pancakes use gluten-free rolled oats as the base, which means they’re packed with fiber and protein to keep you fuller longer!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: gluten-free pancake recipe, gluten-free pancakes, oat flour pancakes, oatmeal pancakes

Servings: pancakes

Add all the ingredients to a high-powered blender. Blend until smooth.
Spray a non-stick skillet with non-stick cooking spray and place over low heat.
Pour ¼ cup of batter onto the skillet and allow the pancake to cook for 4-5 minutes or until bubbles form on top.
Flip and allow to cook for another 3 minutes.
Repeat with remaining batter.
Serve warm with fresh fruit and maple syrup.

To store: Leftovers can be stored in a sealed food-safe container in the fridge for 3 days or the freezer for 2 months. You'll also want a piece of wax paper between the stacked pancakes so that they don't stick together once frozen.
To reheat: Reheat them in the microwave or toaster for a few seconds. Make sure the pancakes are plain before reheating to prevent burning.
To make dairy-free: Make this recipe dairy-free by using plant-based Greek yogurt and milk.
Mama says, "Make sure to always check your labels!"