Ameraussie's Gluten Free Oatmeal Pancakes

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“I found an oatmeal pancake recipe that sounded really good but it wasn't gluten free. I changed and adapted it to suit my tastes, made it gluten free, and, Voila! This is my favorite pancake recipe. It is hearty, heart-healthy, high protein, low glycemic and packs fiber for a satisfying breakfast that will carry you a long way. Note: the oats, milk and yogurt need to soak together for 8 hours before mixing in remaining ingredients. Freeze individual pancakes and you can reheat them in the oven (or microwave). Using a moderate oven, I wrap 2 pancakes in foil and heat for about 15 minutes, no thawing necessary. These make a great sandwich with your favorite nut butter. They are also great with your favorite jam, compote, syrup or combination topped with whipped cream!”
12 pancakes

Ingredients Nutrition


  1. Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours), in the fridge.
  2. 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.
  3. 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.).
  4. Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray). Low to medium heat.
  5. 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).
  6. Serve plain, buttered or with your favorite toppings.
  7. 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.

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