FLUFFY OAT PANCAKES // GLUTEN FREE & DAIRY FREE

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I don’t know about you but when it comes to pancakes, Daniel and I mean business. We even have a weeknight dubbed pancake Saturday, where I come home from work, we make pancakes and watch a movie. Our favorites being Harry Potter and Lord of the Rings!

Every week it seems that I try a new recipe for myself since Daniel makes his perfect gluten and dairy-filled pancakes. He guards the secret family recipe with his life so don’t ask…sigh*

Anyway, each week I make my pancakes and have always faltered between near perfection, and pancake scramble that might sometimes taste like baking soda…I decided it was time to change so I gathered myself together and went to work!

My criteria for the pancaked were that they would be accessible for everyone, gluten & dairy-free, and if you don’t have allergies can be made with normal ingredients. I wanted the pancakes to be on the hardier side as well to keep you full and satisfied while maintaining that fluffy texture!

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For the flour, I chose oat because it’s cheap, easy, and easy to make! All you have to do is blend up your gluten-free or non-gluten free oats in any blender until a fine powder forms. If there are some larger pieces left that’s okay too! Just get it to the finest flour for the best results!

For the Dairy-free yogurt, I use an almond-based one. It is thicker than a lot of coconut yogurt, but feel free to either replace the dairy-free yogurt with regular yogurt, or even apple sauce. They will have a different flavor with the apple sauce of course and won't be as fluffy, but still very good!

Now all you have to do is combine all the ingredients and cook on a skillet at medium heat. This batch makes about 6 medium-sized pancakes. (I used a 1/4th cup measure).

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Now without further delay, here is the Perfect Pancake recipe!

Time 30 MInutes

Serving Size: 2

Makes 6 Pancakes

Ingredients

  • 1 cup oat flour

  • 2 Tbsp. coconut sugar

  • 1 tsp baking powder

  • 2 eggs

  • 1/4th cup dairy-free yogurt

  • 1/4th cup plant-based milk

  • 1 tsp vanilla

  • coconut oil for the pan

Directions

Whisk together the dry ingredients and then add in all of the wet ingredients. whisk until fully combines.

Grease a skillet and turn stovetop on medium heat. Let warm before pouring pancake batter onto skillet. Once bubbles begin to form and the edges of the pancakes are cooked about halfway through flip them.

Continue until all of your pancakes are cooked.

Serve warm with maple syrup, banana, chocolate chips, and almond butter for a breakfast/brunch/dinner you won’t forget!

Enjoy!

don’t forget to pin it

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