Gluten Free Flax Oatmeal Pancakes are what breakfast dreams are made of!! Light and fluffy pancakes made with a combination of oats, almonds and ground flaxseeds will definitely leave you feeling ready to take on your day.
Pancakes!! The perfect start to any day. And even more perfect when you have gluten free, dairy free and easy to make pancakes on your plate.
This pancake recipe uses a combination of GF oats, almond flour and ground flaxseed as it’s base which makes for a filling and fibre packed pancake. Best served with a smear of peanut butter or a drizzle of maple syrup.
Friends, it has been way too long since I’ve posted a pancake recipe. But I assure you these pancakes were worth the wait!!
I hadn’t ever had much luck with pancakes before. It’s taken a lot of hard work to perfect my pancake skills but I am so glad we’ve gotten past the always over-cooked or too much like cardboard or they wouldn’t cook through all the way or were so terribly bland phase. I can proudly say NOT THESE PANCAKES!!
So light and fluffy but filling all at the same time. So tender and nutty and just so delicious. It’s breakfast you’re definitely going to want to wake up to!!
SOME TIPS AND TRICKS FOR THIS GLUTEN FREE FLAX OATMEAL PANCAKES RECIPE
This recipe uses my favourite hearty gluten free combo – oats, almonds and flax. Hearty, nutritious AND delicious. And even though these pancakes are made with hearty ingredients they still cook up soft and fluffy. And the long the pancake batter sits, the fluffier the pancakes become. (As if we’d have it any other way!!)
I used both oat flour, AKA ground up oats, and quick oats for the perfect thick pancake batter. I like the quick oats instead of rolled oats here because rolled oats give a much chewier texture and I find the pancakes cook up a little bit better with the quick oats. But, of course, you can use which ever you have on hand. (Side Note: If you only have rolled oats you can pulse them a few times in you food processor or blender in order to get the texture of quick oats.) And the almond and the flax here are a must!! The almond flour gives these pancakes the best nutty flavour, and the flax gives you a little extra fibre too.
To make this pancake recipe dairy free I opt for either plain, unsweetened almond or soy milk. You can use any milk (dairy, nondairy, etc) you have on hand. Just make sure you beat the milk, eggs and vanilla together really well before combining with the oats.
This recipe makes about 12 small-medium pancakes. I make this recipe at the beginning of the week and eat pancakes for breakfast all week long. Just keep the cooked pancakes in the fridge or freeze and reheat in the toaster.
And as for toppings? I JUST discovered how insanely delicious pancakes are when topped with a big smear of peanut butter on top. Homemade peanut butter to be exact. It’s pretty much my new favourite thing. A little PB some banana slices and just the slightest drizzle of maple syrup.
So seriously good!!
This pancake recipe was adapted from my Gluten Free Almond Oat Waffles with Chocolate Chips recipe and it the perfect alternative waffles if you don’t have a waffle maker.Print
Gluten Free Flax Almond Oatmeal Pancakes are what breakfast is all about!! Light and fluffy pancakes made with a combination of oats, almonds and ground flaxseeds will definitely leave you feeling ready to take on your day.
- 1 cup oat flour
- 1/2 cup quick oats
- 1/2 cup almond flour
- 1/4 cup ground flax
- 2 tablespoons sugar, optional but recommended
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 large eggs
- 1 cup milk (dairy or nondairy; I use almond milk)
- 1 teaspoon vanilla
- Oil or cooking spray for the pan
- Maple syrup, butter, peanut butter, sliced banana, etc for serving
- In a large mixing bowl, combine the oat flour, oats, almond flour, flax, sugar, baking powder, baking soda and salt.
- In a second mixing bowl whisk the eggs, milk and vanilla well together. Add the milk mixture to the flour and whisk until smooth and no clumps remain.
- Heat a nonstick skillet or frying pan over medium low heat. Spray (I love my Misto for this but any natural oil sprayer will do) or add just a couple drops of oil to the pan.
- Add about a 1/4 cup of batter at a time to the pan per pancake. Cook for about 4 minutes or until the pancakes start to turn a golden brown colour around the edges. Flip and cook for 3-4 minutes more. Transfer cooked pancakes to a cooling rack in a low oven (about 200F) to keep warm or serve immediately. Repeat until the batter is gone.
- Serve with your favourite pancake toppings – maple syrup, honey, jam, peanut butter, banana slices, etc. Store any leftover pancakes in the fridge and reheat in a toaster set on medium low.
The longer the batter sits, the fluffier the pancakes become.
If you find the batter initially too thin, add 1 tablespoon at a time of oat flour until desired consistency is reached.
Recipe modified from my Gluten Free Almond Oat Waffles.
Nutritional Information does not include oil for frying or toppings.