Rolled Oats Pancakes (Gluten Free)

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“High in fiber, low in fat and no refined sugar. A great way to start out your morning!”

Ingredients Nutrition

  • Combine and microwave
  • 12 cup rolled oats
  • 1 cup milk
  • Whisk together dry ingredients
  • 23 cup gluten-free flour (I use bette hagman's four flour blend, 3 parts corn starch, 3 parts tapioca, 2 parts garfava and 1 p)
  • 13 cup brown rice flour (or other high nutrient flour like amaranth)
  • 1 teaspoon baking powder
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • Combine wet ingredients and add to dry mix
  • 1 egg (or 2 egg whites)
  • 1 teaspoon vanilla extract
  • 1 mashed ripe banana (about 1/3 cup)
  • 14 cup skim milk or 14 cup soymilk


  1. Microwave rolled oats and milk for 1 minute 45 seconds on high, then 3 minutes on 40% power.
  2. Whisk together dry ingredients. Stir together wet ingredients until the egg is blended in well adding the the microwaved oats once they have cooled a little.
  3. Stir together the wet and dry ingredients until well blended and let sit 2 minutes before cooking.
  4. Heat a non-stick skillet or griddle to medium low heat. Cook 1/3 cup pancakes 2-3 minutes on each side.

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