Healthy, hearty Gluten-Free Oatmeal Nut Pancakes are a delicious way to start your morning!
This has been one of those weeks where everything felt slightly helter skelter. Maybe not slightly. More like, whoa. Case in point, we had a long awaited girls night and even though I was running very short on time, I decided to make my piña colada mousse for dessert. It was a wonderfully warm, sunny day. Perfect, I thought. Moral to this story—you can’t rush mousse. What we had was a pineapple-coconut rum-scented bowl of liquid. Just when we thought I had ruined all our dreams of dessert, Kathryne saved the day and put the liquid mousse in her ice cream maker. Piña colada ice cream! Brilliant.
The only thing that seemingly went as planned this week were these pancakes. Having a pancake breakfast with my girls swim team last weekend (gluten-full and gluten-free), I made simple oat pancakes while the girls brought their own mix-ins and toppings. Chocolate chips, blueberries, and lots and lots of whipped cream. They know how to eat pancakes. I made oat pancakes again for Heath and myself the next morning with my own mix-ins. On the stove, I toasted up gluten-free oats and chopped pecans and folded them into the batter.
While not a necessary step, the toasting adds a little umph to the flavor that is really nice. Mixing in the oats and pecans to the naturally fiber- and protein-filled oat flour batter makes for a heartier pancake that satisfies longer.
My favorite discovery for these oatmeal nut pancakes? They refrigerate and reheat really well. My only experience with reheating pancakes has been with the gluten variety and soggy and floppy are the only words that come to mind. But these. These were a whole different story. I mean, I brought pancakes to work and had them for breakfast. Pancakes at work!
Happy weekend, everyone!
Gluten-Free Oatmeal Nut Pancakes
- 1/2 cup gluten-free oats
- 1/2 cup pecans chopped
- 1 1/2 cup gluten-free oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 eggs
- 1 cup unsweetened almond milk or milk of choice
- 1-2 tablespoons honey
- 4 tablespoons unsalted butter or coconut oil, melted
- 1 teaspoon pure vanilla extract
- In a nonstick skillet, toast oats and pecans over medium heat for 5-7 minutes, stirring occasionally. Set aside.
- In a medium bowl, whisk oat flour, baking powder, salt, and cinnamon together. Add the almond milk, eggs, honey, vanilla extract, and butter and whisk until the batter is smooth.
- Fold in toasted oats and pecans until evenly combined.
- Heat a large nonstick skillet or griddle over medium heat. Using 1/4 measuring cup, pour batter onto skillet and let cook for 1 to 2 minutes or until some bubbles appear and the bottom has browned. Flip and cook again until bottom has slightly browned. Remove cooked pancakes and repeat with remaining batter.
Pancakes can be refrigerated for up to 2 days. Reheat in the microwave for 30 second intervals until warm.
Adapted from Flavor Flours basic pancake recipe.