When I started making gluten free pancakes I did a couple of things with coconut flour and almond flour. Wasn’t to happy with my results and that’s why you haven’t seen them on my blog. But look no further you are looking at the best gluten free pancakes EVER! At Least my family thinks so. I love love coconut flour because it is so good for you. Full of fiber and low in calories/starch. And lets not forget about oatmeal! Oatmeal is the secret to these filling, satisfying and amazing pancakes. I love this combination because it is so much more satisfying then just using all oats or all coconut flour. I stay fuller longer putting them together. Oats are to starchy on their own and coconut flour is not enough to keep me full. Another good thing, they are super easy! All you do is put all the ingredients in the blender and your done. Just like mornings should be with three kids! 🙂
Turn on the burner to medium heat. Coat the skillet with butter or oil. Make sure to move the butter or oil around a few time to prevent the pancakes from sticking. Once the skillet is hot pour the batter to form pancakes. Before flipping, just like my grandma would say, “Wait until all the bubbles pop then flip.” At least most!
Once you flip the pancake cook for 1 more minute. The oatmeal in the pancakes is the secret for them holding up so well. I don’t have any problem flipping the pancakes.
I have made gluten free pancakes for years and nothing is quite like this. They are dense yet flaky and perfect.
Recipe: Gluten Free Coconut Flour Oatmeal Pancakes (super easy)
1 cup of old fashioned rolled oatmeal
1/2 cup coconut flour
4 jumbo eggs
1 cup of milk (goat, cow, almond or coconutmilk, if you use canned coconut milk use half water half coconut milk)
1/2 tsp baking soda
1/2 tsp apple cider vinegar (the secret to making these pancakes rise. It also enhances the taste)
In a blender add the eggs, milk, oatmeal, flour and baking soda and blend on high for 30 seconds. Lastly add the vinegar (clean the baking soda off first). Then blend for a few seconds. You should have a slightly thick batter.
Pour the batter on to a hot greases skilled. Make sure the skillet is on medium to prevent from sticking and burning. Flif when most of the bubbles have popped. Cook for another minutes and serve.
Serve with maple syrup, honey, or hot milk and cinnamon.
Add sliced bananas, chocolate chips or blue berries after you pour the batter in the skillet.
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 8
Recipe inspired and adapted from Nourishing Days Coconut Flour Pancake recipe. This recipe is a great recipe if your looking for a grain-free low carb pancake.
This recipe was shared on, Monday Mania, Make Your Own Monday, GF Mondays, Natural Living Monday, Fat Tuesdays, Slightly Idulgent Tuesday, Tasteful Tuesday, Domestically Divine Tuesday, Allergy Free Wednesday, Thank your body Thrusday, creative juice, GF Fridays. Strut Your Stuff Sat,