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Easy Oatmeal Pancakes

Made with just 6 pantry staple ingredients (some of which I use in my oatmeal), these gluten-free, super Easy Oatmeal Pancakes are thick and delicious.

Easy Oatmeal Pancakes (Gluten Free)

**This post for Easy Oatmeal Pancakes was originally published in January 2014. It has been edited and is being republished today.**

These Easy Oatmeal Pancakes are:

Gluten-free (made with ground-up certified gluten-free oats, they are completely flourless.
Refined sugar-free
• Made with 6 Ingredients you probably already have in your kitchen.
Tasty (with cinnamon and cardamom adding a delicious flavor punch)!

What are the 6 Ingredients needed to make these pancakes?

  • Rolled oats*
  • Nutmeg
  • Cinnamon
  • Baking powder
  • Almond milk (or milk of your choice)
  • Eggs
    *If you are using store-bought oat flour – approximately 1.75 cups of oat flour = 1 cup of rolled oats. Or, you could simply grind rolled oats at home in your blender.
    **I used a bit of salt but did not place it in the ingredient list.
Oatmeal Pancakes with Only Oats, eggs, milk, baking powder, cinnamon and nutmeg and salt

I ADORE Oats…

Rolled or Steel Cut, baked or boiled…

To me, they are pretty marvelous!

Recently, even my daughter has started to lean toward oats instead of other breakfast choices – and as a parent, it sure warms my heart!

She is FINALLY choosing what I have been eating instead of turning up her nose and protesting its existence!

Did I tell you, I adore oats?

Mostly, I have them in a bowl…

Sometimes, in these Chocolate Pretzel bars

Aaaannnd… recently – in  PANCAKES!!!

How to make these easy oatmeal pancakes:

  1. Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then spoon them into a bowl.
  2. Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
  3. While waiting, place a pan over a low-medium flame and let it warm.
  4. When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan, and cook 2-3 minutes on each side, till golden and that golden ring forms around the circumference of the pancake.
  5. Serve pancakes with whipped cream, golden syrup or maple syrup or jam, and raspberries and enjoy!

The same ingredients that make up my morning oat bowls, went into these pancakes, only in slightly different quantities.

Easy Gluten Free Oatmeal Pancakes

Unfortunately, the amount of ingredients I used resulted in only 3 pancakes, and, for some reason, basic math fractions were forgotten about when it came to dividing these rounds of deliciousness up between the two of us!

You would think two people who are pretty good with their math skills would be able to figure out that each of our plates should have 1.5 – right?

But, before I could take a picture of a forkful, two of these pancakes were on my daughter’s plate – leaving me with one.

Whaaaaaaatttttt????

Easy Delicious Oatmeal Pancakes (Gluten Free)

After an intense round of dueling forks, where pieces of these pancakes were flicked to the floor …and, subsequently, into my dog’s belly, we finally called a truce and settled on finishing these in peace – while shooting each other the stink eye!


Now…
It’s your turn to play dueling forks with someone – over a set of these marvelous oat pancakes!

Then please let me know how marvelous you think they are!

I used whipped cream, golden syrup, and raspberries to top mine – these pancakes have no sugar in them – so please feel free to add 2 tablespoons if you feel the need for sweeter pancakes, but, with syrup, you really won’t miss the sugar at all.

Other oatmeal pancake recipes we love

Easy Delicious Oatmeal Pancakes (Gluten Free)

Easy Gluten Free Oatmeal Pancakes

Yield: 10 pancakes (2 each)
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Made with just 6 pantry staple ingredients (some of which I use in my oatmeal), these gluten-free, super Easy Oatmeal Pancakes are thick and delicious

Ingredients

  • 2 1/2 cups rolled oats
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups almond milk (or milk of your choice)
  • 2 eggs

Instructions

  1. Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then spoon them into a bowl.
  2. Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
  3. While waiting, place a pan over a low-medium flame and let it warm.
  4. When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan, and cook 2-3 minutes on each side, till golden and that golden ring forms around the circumference of the pancake.
  5. Serve pancakes with whipped cream, golden syrup or maple syrup or jam, and raspberries and enjoy!

Notes

*If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.

**Serve with almond butter, honey, jelly, pancake syrup or whatever your prefer, before diving in!

Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 208Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 74mgSodium 462mgCarbohydrates 32gNet Carbohydrates 0gFiber 5gSugar 3gSugar Alcohols 0gProtein 8g

Did you make this recipe?

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David @ Spiced

Monday 14th of June 2021

Haha - I just finished eating a bowl of oatmeal for breakfast, and now I want these oat pancakes! I didn't realize you could make pancakes entirely with oats. I'm totally trying these out sometime soon - the maple syrup has been staring at me lately! :-)

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Stephanie

Tuesday 13th of April 2021

I just made these awesome pancakes! I did add a bit of oil and brown sugar plus flax seed. I add flax seed to almost everything. TYVM definitely a keeper. God bless!

Julie Burton

Thursday 25th of March 2021

I followed this recipe exactly and it is too wet. Even leaving it for 10 minutes is not long enough. Now 11/2 hours after breakfast the leftovers where much thicker and I made them with no issues at that point. I think I would decrease the amount of milk used and add a thick yogurt instead that might work better.

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