Fluffy Oat Pancakes {Gluten Free}

As most of you probably know, I am pregnant. 6 months pregnant, to be exact… and those pregnancy cravings are no joke. I was looking forward to having my friend over my house to chat last week, and out of the blue, I just wanted pancakes. No–I needed pancakes, with every fibre of my ever-expanding being.

…so these pancakes were born. Delicious morsels of whole-food goodness. If you are up for a carb-laden treat full of whole food ingredients that the whole family (and your friends!) will enjoy, then these pancakes are what you need.

oat panackes 2

Fluffy Oat Pancakes {Gluten Free}

Makes 4 medium-sized pancakes


1 cup gluten free oats, ground in food processor (or oat flour)

1 cup gluten free flour (any kind, I used this one)

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp coconut sugar

2 tsp cinnamon

2 cups milk (any kind)

2 large eggs

2 tsp apple cider vinegar


  1. Mix together the oats, flour, baking powder, baking soda, coconut sugar, and cinnamon in a large mixing bowl.
  2. Make a well in the centre, then add the milk, eggs, and apple cider vinegar and mix well.
  3. Let the mixture sit for at least 10 minutes.
  4. Heat a small fry pan on a medium/low heat with a little butter or coconut oil.
  5. Spoon the mixture into pan and gently spread the mixture around into a circle shape.
  6. Cook for about 1 1/2 minutes, or until the pancake is 3/4 cooked through – then flip and cook for 30-45 seconds.
  7. Serve hot* with real maple syrup, berries, and natural yoghurt. Delicious!

*These are best served hot, but can be kept in the fridge for a few days. They will stay soft! I enjoyed one the next day with honey.

oat pancakes 2

Nutrient Breakdown: Serving size|193g (1 pancake); Calories|208; Fat|6.7g (depending on milk) ~ Carbohydrates|28.2g ~ Protein|11.1

{Linked to Gluten Free Fridays}

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