Gluten-Free Oatmeal Pancakes for Breakfast

Very fast, very tasty, gluten free, for breakfast! Pancakes made from oatmeal with milk require some skill, especially when preparing for the first time. You can grind the flour from the flakes yourself using a coffee grinder. Serve these healthy pancakes for breakfast with any sweet sauce you like!
cook time: 30 min
Zoe Kendrick
Gluten-Free Oatmeal Pancakes for Breakfast

Nutrition Facts (per serving)

215
Calories
13g
Fat
17g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Milk 380 ml
Oat flour 120 g
Eggs 2 pc
Vegetable oil 4 tbsp
Sugar 2 tbsp
Salt 2 g

Filling:

Eggs 1 pc
Sugar 40 g
Salt 2 g
Cottage cheese 300 g
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make pancakes from oatmeal with milk? Prepare your ingredients. It is advisable that all ingredients be at room temperature, so it is better to remove them from the refrigerator in advance (1-2 hours before). Take milk of any fat content to suit your taste. Vegetable oil — any kind too. Wash the eggs and dry with napkins.

Step 2

Step 2
In a deep bowl, combine raw eggs, sugar and salt. Beat everything thoroughly with a mixer or whisk until a homogeneous fluffy mass is obtained.

Step 3

Step 3
Be sure to sift the oatmeal. Firstly, it may contain large particles, and secondly, during sifting, the flour is saturated with oxygen, which makes the baked goods more tender and airy.

Step 4

Step 4
Pour flour into beaten eggs. Mix everything until smooth. You should get a homogeneous thick mass. Please note that you may need more or less flour than I did. Therefore, focus specifically on the consistency of the dough.

Step 5

Step 5
Pour a third of the milk into the dough and mix everything until smooth. Then add the remaining milk and mix again.

Step 6

Step 6
If you add milk gradually, there will be no lumps in the dough. Pour vegetable oil into the dough and mix with a whisk until smooth.

Step 7

Step 7
Let the pancake batter sit for about 10 minutes to allow the gluten in the oatmeal to swell. This will provide the pancakes with elasticity and will not tear when flipping. Please note that oat flour contains several times less gluten than wheat flour. Therefore, baking such pancakes requires a certain skill! (see important explanations immediately after the recipe).

Step 8

Step 8
Heat the frying pan well and bake pancakes on both sides until golden brown. When baking the first pancake, grease the pan with vegetable oil. There is no need to do this further.

Step 9

Step 9
Stack the finished pancakes on top of each other. This way they will stay hot longer. If desired, you can coat the pancakes with butter. This way they will be fattier and juicier. Serve pancakes with condensed milk, sour cream or honey. I served it with cottage cheese filling.

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