Ameraussie's Gluten Free Oatmeal Pancakes

Recipe by AmerAussie
READY IN: 16mins




  • Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours), in the fridge.
  • When you are ready to cook: whisk into the oat mixture the eggs, flour, agave nectar, vanilla, cinnamon, ginger, baking powder and salt. Mix well.
  • If the mix is too runny, add more flour 1/4 cup at a time. If the mix is too dry, add more milk, about 1/4 cup. (I've never needed to add more milk.).
  • Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray). Low to medium heat.
  • Using a ladle or cup, spoon about 1/4 cup of batter onto griddle in a 4 - 5 inch circle. Let cook until bubbles appear and outer edges start to look dry (about 3-4 minutes). Flip the pancake with a turner and cook the other side for about 1 - 2 minutes. If it's nearly done, the top of the pancake will spring back when you gently press a spot (just like a cake in the oven does).
  • Serve plain, buttered or with your favorite toppings.
  • Prep and cooking time do not reflect soaking the oats. Cooking time is per pancake. Cooking one at a time obviously takes a lot more time than cooking multiples.