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Gluten-Free Pancakes

Enjoy a delicious stack of gluten-free pancakes that are fluffy, light, and perfect for breakfast. Made with yogurt and oat flour, these pancakes are easy to prepare and cater to health-conscious individuals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plain yogurt Adds moisture and a slight tang, contributing to fluffiness.
  • 2 tablespoons unsalted butter Creates richness and enhances flavor.
  • 1 tablespoon maple syrup Natural sweetness that complements the pancakes beautifully.
  • 2 large eggs Provide structure and binding for the pancake batter.
  • 1/4 cup milk of choice Optional, for thinning the batter to desired consistency.
Dry Ingredients
  • 1 cup certified gluten-free oat flour The key flour for gluten-free pancakes, giving them a nutty flavor.
  • 1 teaspoon baking soda Helps the pancakes rise for a fluffy texture.
  • 1/2 teaspoon fine salt Enhances the flavors and balances sweetness.
  • 1/2 teaspoon ground cinnamon Optional, but adds warmth and depth of flavor.
Additional Ingredients
  • as needed tablespoons avocado oil or unsalted butter Used for greasing the pan for cooking.
  • as preferred mix-ins (e.g., berries, chocolate chips) Optional ingredients for extra flavor.

Method
 

Preparation
  1. In a small mixing bowl, stir together the yogurt, melted butter, and maple syrup. Crack the eggs into the bowl and whisk until combined.
  2. In a medium bowl, combine the oat flour, baking soda, salt, and optional cinnamon. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir gently until combined, taking care not to overmix.
  4. Allow the batter to rest for 10 minutes for best results.
Cooking
  1. Heat a skillet over medium-low heat and lightly grease it with avocado oil or butter.
  2. Pour 1/4 cup of batter onto the skillet and cook for 3 to 4 minutes until the edges look matte and the underside is golden brown.
  3. Flip the pancake and cook for another 90 seconds until golden brown.
  4. Repeat with remaining batter, adjusting heat as necessary. Serve immediately or keep warm in a low oven.
  5. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 6 months.

Notes

Serve pancakes with fresh berries, maple syrup, and yogurt for a delightful breakfast.