Description
These gluten-free pancakes are fluffy, delicious, and perfect for a nourishing breakfast. Made with certified gluten-free oat flour and a blend of yogurt, eggs, and maple syrup, they offer a healthy and tasty start to your day. With optional mix-ins like nuts or blueberries, and a simple stovetop cooking method, they are easy to customize and prepare.
Ingredients
Scale
Main Ingredients
- ⅔ cup plain yogurt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 2 large eggs
- 1 cup certified gluten-free oat flour
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ teaspoon ground cinnamon (optional)
Optional Ingredients
- Up to 1 cup mix-ins like toasted chopped nuts, fresh blueberries, or chocolate chips
- Up to ¼ cup milk of choice, for thinning the mixture if needed
- Avocado oil or unsalted butter, for greasing the pan
Instructions
- Mix Wet Ingredients: In a small mixing bowl, stir together the yogurt, melted butter, and maple syrup. Crack the eggs into the bowl and whisk until the mixture is well combined.
- Combine Dry Ingredients: In a medium bowl, combine the oat flour, baking soda, salt, and cinnamon. Stir with a large spoon until the ingredients are evenly mixed.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined, being careful not to overmix to preserve air bubbles for fluffiness. Gently fold in any mix-ins if using.
- Rest the Batter: Let the batter rest for 10 minutes to thicken while you prepare the cooking surface.
- Preheat Pan: Heat a large stainless steel or nonstick skillet over medium-low heat, or preheat an electric griddle to 325 degrees Fahrenheit.
- Prepare Skillet: Once hot, lightly grease the skillet with avocado oil or unsalted butter, wiping away excess with a paper towel.
- Cook Pancakes: Pour ¼ cup batter onto the skillet for each pancake. Cook for about 3 to 4 minutes until the edges look matte and the bottom is golden. Thin batter with milk if necessary to spread the pancake.
- Flip and Finish: Flip pancakes carefully and cook the other side for about 90 seconds until golden brown. Adjust heat if needed to prevent burning.
- Keep Warm and Serve: Serve pancakes immediately or keep warm in a 200-degree Fahrenheit oven. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. Reheat gently before serving.
Notes
- Use plain, low-fat, or whole-milk Greek yogurt according to your preference.
- Ensure oat flour is certified gluten-free or make your own by grinding old-fashioned oats finely in a food processor.
- Customize the pancakes by adding mix-ins like toasted nuts, blueberries, or chocolate chips up to 1 cup.
- If batter is too thick, thin it with up to ¼ cup of milk before cooking.
- Use a nonstick or well-seasoned stainless steel skillet for best results and to prevent sticking.
- Leftover pancakes can be stored in airtight containers in the fridge or freezer and reheated gently.
- Do not overmix pancake batter to retain fluffiness from air bubbles.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
