Gluten-Free Oatmeal Nut Pancakes
A hearty fiber- and protein-filled gluten-free pancake that will leave you satisfied.
Servings 13 -15 pancakes
Calories 145kcal
Ingredients
- ½ cup gluten-free oats
- ½ cup pecans chopped
- 1 ½ cup gluten-free oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 large 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
Instructions
- 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 ¼ 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.
Notes
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.
Nutrition
Calories: 145kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 194mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg