Fluffy and filling, gluten free Oatmeal Pancakes need a place in your breakfast repertoire! Packed with oats and natural sweeteners, these will keep you going all morning long.
3tablespoonsunsalted butter or coconut oil, melted and cooled
1 ¼cupswhole milk
1cupplain cooked oatmeal
2tablespoonsmaple syrup or sugar, optional
1tablespoonmolasses
2large eggs
Instructions
In a large bowl, whisk together the flour, baking powder, ground cinnamon, and salt until combined.
In a medium bowl, whisk together the unsalted butter or coconut oil, milk, oatmeal, maple syrup or sugar, molasses, and eggs until well combined.
Fold the wet ingredients into the dry ingredients gently — you don’t want to over mix. Batter should be slightly thick with a bubbly surface.
Heat a non-stick or cast-iron pan over medium heat until a drop of water sizzles when splashed onto the surface of the pan. Add a generous pat of butter and, working quickly, dollop ¼-cup mounds of batter onto the pan. Cook until bubbles form on the surface of the pancakes, then flip and cook and cook until the bottom is a dark golden-brown, about 5 minutes. You may need to adjust the heat lower. Wipe the pan with a cloth or paper towel (carefully!) before cooking the next batch. Serve hot.
Any leftovers keep nicely in the fridge for up to five days.