Gluten-Free Oatmeal Blender Pancakes
Our favourite way to start the weekend! These Gluten-Free Oatmeal Blender Pancakes are hearty enough for fully-grown men, and delicious enough to delight a two year old. Top them with anything you like and make them your own by adding fresh fruit or sweet veggies to the mix. They’re WONDERFULLY yummy!
This week I’ve decided to share a few recipes from my Sugar-Free eCookbook, GOOD AND SWEET. Which consists of 40 tried and tested (and much loved) healthy breakfast, snack and dessert recipes that are all sugar-free, with gluten-free and dairy-free options.
Come check it out here!
I’m kicking things off with BREAKFAST (win the morning, win the day!) – and nothing beats my Gluten-Free Oatmeal Blender Pancakes!
What’s so great about these pancakes is that they are sugar-free and can be made dairy-free too!
They are a dream if you have any food allergies or sensitivities in your brood. You’re going to want to try them ASAP, trust me.
Made with very simple ingredients, they take minutes to whip up.
Such a glorious and HEALTHY feast to start the day with!
What you need to make these delicious Gluten-Free Oatmeal Blender Pancakes:
- gluten-free oats
- gluten-free flour (you can use wheat flour if you’re not worried about gluten)
- baking powder
- plain yoghurt, or coconut yoghurt
- milk of choice
- eggs
- coconut oil for cooking
You probably already have all these staples in your pantry!
What are you waiting for, the frying pan is calling your name…
How to make Gluten-Free Oatmeal Blender Pancakes:
- Blend all ingredients together until smooth.
- Heat oil in a non-stick frying pan, pour batter in – I like to cook two medium pancakes or one large pancake at a time. 2 minutes on each side seems to be the golden number.
- Serve stacked and topped with yoghurt, fruit, a sprinkle of cinnamon and a drizzle of honey.
You can make this batter ahead of time and store in an airtight container in the fridge until needed.
Blend in a banana, some cooked sweet potato or butternut squash to the batter for extra sweetness and nutritious goodness.
This batter tends to thicken as it sits, stir in some more milk or water if necessary before cooking.
Every now and then I get tired of my morning routine of half a grapefruit and my spinach/kale, fruit, protein smoothie (which I normally LOVE), and so I whip up these healthy pancakes and let me tell you – it hits the spot!
Sometimes you just need a good, hearty, heavier breakfast to get you going for the day, am I right?
These Gluten-Free Oatmeal Blender Pancakes feel like such a TREAT!
I almost feel guilty when I make them, but there’s NOTHING bad in them which is so wonderful.
HEARTY, HEALTHY AND DELICIOUS…GOOD FOR YOU IN EVERY WAY
What more could you ask for?
And if you love this recipe, then you will undoubtably LOVE all 40 recipes in my Sugar-Free eCookbook GOOD AND SWEET.
Come check it out, I promise you, these recipes have been tried and tested in our household and they’ve all passed with flying colours.
I can’t wait for you to try these healthy breakfast, snack and dessert recipes, they’re going to make healthy eating SO MUCH more accessible!
If you have any leftovers (unlikely), they keep well in an airtight container in the fridge and you can warm them up either in a dry frying pan or in the microwave when you want them.
Make these Gluten-Free Oatmeal Blender Pancakes very soon, and please, tell me what you think in the comments, coz I’m dying to know if all of you love them as much as we do!
Tell us, tell us what you think! Your feedback is invaluable.
Sugar-free and dairy-free, these are hearty and HEALTHY. Top them with fruit, and make them your own by adding sweet veggies to the batter. They’re wonderfully yummy!!
- 2 cups old fashioned oats
- 1/2 cup gluten-free flour , or plain flour
- 1/2 tsp baking powder
- 1 cup plain yoghurt , or coconut yoghurt
- 1 cup milk of choice
- 2 large eggs
- 1/2 tbsp coconut oil , for cooking
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Blend all ingredients (except coconut oil) together until smooth.
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Heat coconut oil in a large non-stick frying pan. Pour enough batter into the pan to form 2 round pancakes, cook for about 2 minutes on each side until golden, repeat until batter is finished.
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Serve stacked with fresh fruit, a sprinkle of cinnamon and a drizzle of raw honey.
You can make this batter ahead of time and store in the fridge until needed. Blend in a banana, some cooked sweet potato or butternut to the batter for extra sweetness and nutritious goodness.
This batter tends to thicken as it sits, stir in some more milk or water if necessary before cooking.
BEFORE YOU GO – Come See my Sugar-Free eCookbook – 40 Recipes For The Health-Conscious Baker :
