Oatmeal Pancakes: Gluten Free with Walnut Butter

Gluten-Free Oatmeal Pancakes with Walnut Butter at The Happy HousewifeBy contributing writer Tessa

These Gluten-Free Oatmeal Pancakes are one of the the most hearty pancakes I have yet to make. They have made their way into our pre-hiking repertoire for their packability and ability to satiate!

I discovered this recipe years ago in a newspaper and had to work on making it allergy friendly. Necessity is always the mother of invention.

The egg free version is slightly denser but still great. You get to decide what to serve these with – the walnut butter is a special treat! While I love the tangy flavor of buttermilk, the end product is just as good with the dairy free version. Again, you decide!

Soaking the oats in an acidic medium makes them more easily digestible, and your body can get at all those nutrients better. But I have also provided directions for making these fresh with no leftover oatmeal.

Gluten-Free Oatmeal Pancakes with Walnut Butter at The Happy Housewife

Oatmeal Pancakes - Gluten Free with Walnut Butter
Serves: 4
  • 2 cups leftover oatmeal, or 2 cups gluten free rolled oats
  • 2½ cups buttermilk or ½ cup favorite yogurt mixed with 2 cups water. If you use leftover oatmeal, omit this.
  • 2 eggs or equivalent egg replacer (I used 1 tablespoon gelatin whisked into ½ cup water)
  • ¼ cup light olive oil, avocado oil, or melted coconut oil
  • 1 tablespoon vanilla extract
  • ¼ cup brown rice flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup palm sugar, or other granulated sugar
For the Walnut Butter
  • 1 cup any allowed butter, softened
  • ½ cup palm sugar or brown sugar
  • 1 cup chopped, toasted walnuts
  • 1 teaspoon vanilla extract
  1. The night before (or up to 2 days) either prepare your oatmeal or place the oats and buttermilk into a bowl. Cover and let sit overnight. This is also a good time to make the walnut butter.
  2. The next morning, mix in the eggs, vanilla, sugar. and oil to combine. If you used leftover oatmeal, you will need to add a touch of any preferred milk to get the desired batter consistency. I used about ½ cup.
  3. Whisk together the dry ingredients, then incorporate into the wet. This will be a thick pancake batter consistency.
  4. In a greased, preheated pan over medium low heat, pour about 3 tablespoons batter into the pan. When bubbles begin to form evenly and the bottom is golden, flip and cook the other side. Repeat with the remaining batter, serve with the walnut butter if you like.
For the Walnut Butter
  1. Combine the butter, sugar, walnuts and vanilla, mixing thoroughly.

Gluten-Free Oatmeal Pancakes with Walnut Butter at The Happy Housewife

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Homemade Granola

I grew up on homemade granola. I had no idea that you could even buy it at the store until I was an adult.

homemade granola

Then I saw how much granola cost and realized that homemade granola tastes better, is healthier (less sugar!), and is much cheaper!

homemade granola

You can make this recipe gluten free by taking out the wheat germ and using gluten free oats.

easy homemade granola

Homemade Granola
  • 3 cups dry oatmeal
  • ½ cup butter
  • ½ cup honey
  • ¼ teaspoon salt
  • ½ cup wheat germ
  • ½ shredded coconut (optional)
  1. First melt the butter in a 3-quart saucepan over medium heat.
  2. Add the honey and salt and briefly heat with the butter.
  3. Turn off the heat and add the oatmeal, coconut, and wheat germ.
  4. Stir.
  5. Pour the mixture onto a cookie sheet.
  6. Spread the mixture out evenly and bake it at 375° for 10 minutes. It will be a golden brown color.
  7. Remove from the oven and let cool.
  8. Store in an airtight container.

This recipe is so easy, it only takes about 5 minutes on the stove top and then another 10-15 in the oven.

cheap homemade granola

Homemade granola makes a great homemade gift, package it in glass jars and tie a pretty ribbon on around the top. If you’re feeling generous attach a copy of the recipe too! Your friends and family will thank you for it!

More easy breakfast ideas:

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Overnight Breakfast Casserole

Overnight Breakfast Casserole with Smoked Sausage & Hash Browns at The Happy HousewifeBy contributing writer Beth

I’ve always loved night time, and so mornings aren’t really my brightest moments in life. I love to sleep in. So when we have overnight guests, I try extra hard to prep everything for breakfast in advance. Nobody wants to stay at someone’s house and have to wait until noon to get a bite to eat, right? So this overnight breakfast casserole was really a great solution for our family!

It’s hearty and feeds a huge crowd. It’s mild enough for the kids and a good foundation for parents to get creative. Here are some ideas for toppings that will let your guests customize their breakfast:

  • Sour Cream (or we always sub with plain Greek yogurt)
  • Salsa
  • Hot Sauce
  • Crushed Red Pepper
  • More cheese (Okay, this is pretty much my motto. “You can’t have too much cheese!”)

Plus, this is a perfect overnight casserole to serve on Christmas morning, since all the work is done the night before and you just have to pop it into the oven after presents are opened!

Overnight Breakfast Casserole with Smoked Sausage & Hash Browns at The Happy Housewife

Overnight Smoked Sausage & Hash Brown Breakfast Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 8 eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 8 ounces ricotta cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 cup onion, diced
  • 1 cup peppers, thinly sliced
  • 1 cup cheddar cheese, shredded
  • 30 ounces shredded frozen hash brown potatoes
  • 14 - 16 ounces smoked sausage, sliced
Optional Toppings
  • sour cream
  • salsa
  • hot sauce
  • crushed red pepper
  • cheese
  1. Grease a 9 x 13 inch pan with nonstick cooking spray.
  2. In a large bowl, combine eggs, cream, milk, ricotta, salt, pepper, and onion powder. Mix until no lumps of ricotta remain.
  3. Mix in all of the remaining ingredients. Stir until potatoes are thoroughly coated.
  4. Pour into greased pan. Cover with aluminum foil and refrigerate overnight.
  5. In the morning, remove from refrigerator and leave aluminum foil on top. Heat oven to 350 degrees.
  6. Bake with foil on for 50 minutes or until knife inserted in the center comes out clean.
  7. Remove foil. Return to oven for 5-10 minutes until the top is lightly browned.
  8. Remove from oven and allow to cool for 5 minutes uncovered before slicing.

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Pumpkin Cinnamon Rolls with Caramel Glaze (Gluten Free)

Gluten-Free Pumpkin Cinnamon Rolls with Caramel Glaze at The Happy HousewifeBy contributing writer Tessa

My mom always made THE best cinnamon rolls growing up. They were well known around our parts. There was even a time when I peddled custom orders of the bread around our neighborhood to earn some extra money. Of course, I didn’t realize then how unfair that deal was for my mom. She did all the making, and I just took orders and delivered to lots of happy customers! Aren’t moms great?!

When we had to cut out gluten, finding a cinnamon roll like my mom’s was a mission. While these certainly are not my mom’s, these are THE best version of cinnamon rolls I have tried since going gluten free.

And trust me, I have tried plenty. Lots were quite tasty, but they were missing that texture I was looking for…a chewiness. Then I started playing with gelatin as an egg replacer, and BOOM! The chewiness I longed for like some unattainable dream was mine to mold and play with!

These cinnamon rolls have a perfect slight crunch/chewiness on the outside that melts into a soft, chewy interior—really a perfect mouth feel! Every single person who has tried these, even those with no food allergies, has loved them. They are THAT good. I hope you love them too.

Note: Gluten free yeast dough is NOT like its gluten counterparts. The dough is more of a batter and will take some technique to work with. I will teach you! It is very doable!

Gluten-Free Pumpkin Cinnamon Rolls with Caramel Glaze at The Happy Housewife

Pumpkin Cinnamon Rolls with Caramel Glaze
Serves: 12
For the Dough
  • ¾ cup any milk, hot
  • ½ cup pumpkin puree
  • ¼ cup coconut oil, palm shortening, or allowed butter
  • 1 tablespoon gelatin (or one egg)
  • 1 tablespoon yeast
  • 1 tablespoon sweetener, like honey or sugar
  • 1 cup brown rice flour
  • ½ cup rice flour (plus extra for rolling)
  • ½ cup tapioca flour
  • ½ cup sorghum or millet flour
  • 2 teaspoons guar or xanthum gum
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
For the Filling
  • ⅓ cup melted allowed butter or coconut oil
  • ¼ cup blonde cane sugar
  • 2 teaspoons ground cinnamon
For the Glaze
  • ¼ cup maple syrup
  • ¼ cup palm or brown sugar
  • 2 tablespoons ghee or allowed butter
  • ⅛ teaspoon sea salt
  • ½ teaspoon vanilla extract
For the Dough
  1. In a liquid measuring cup, place the hot milk, pumpkin, fat, gelatin, sweetener, and yeast, whisking to blend and assure no lumps from the gelatin. The mixture should be slightly warm to proof the yeast. Set aside for about 5-10 minutes. When you see the yeast starting to bubble and foam, you are good to go.
  2. In a large mixing bowl, whisk all the dry ingredients for the dough. Mix in the wet, proofed yeast mixture when ready.
  3. Gather the dough into a ball and dust all sides liberally with flour. The dough will be wet, not like a traditional gluten yeast dough. You need the extra flour to work with this!
For Rolling
  1. Lay out two non-stick baking mats, waxed paper, or plastic wrap, or any combo of these. If using plastic wrap, tape the bottom piece down onto the counter. Flour this entire bottom piece liberally and plop your dough ball down onto the center. Make sure you either grease or heavily flour the top of the dough ball to prevent sticking as you roll.
  2. Lay the second mat or waxed paper over the top of the dough and roll out to roughly the size of a cookie sheet, trying to keep the dough an even thickness. Gently peel the top layer off.
For the Filling
  1. In a small bowl, melt the butter and then mix in the cinnamon and sugar. Spread this filling evenly over the awaiting rectangle of dough.
Rolling Up
  1. Remember, because this dough is soft, this part will take some finesse, and you will have to assist in the rolling process (hang in there!). Using the bottom mat or paper, gently lift the mat up, starting to roll the dough forward, tucking the first flap in and down, and roll the dough all the way up.
  2. Once you have a uniform roll, use dental floss or thin string for cutting. Cut the roll into roughly 1 - 1½ inch pieces by shimmying the floss under the roll and bringing the two ends together to slice, about 11-12 rolls.
  3. Place the rolls into two greased 9 inch cake pans, leaving space between the rolls to allow for rising. (Remember, because this dough is so soft, you need the sides of the pan to keep these bad boys in place. A cookie sheet will not work.)
  4. Let rolls rise in a warm place until roughly double in size. Mine took about 30 minutes with regular yeast in a warm (110 degree) oven.
  5. Bake in a 350 degree oven for about 25 minutes until turning golden and the tops feel firm to the touch.
For the Glaze
  1. In a small sauce pan over low or medium-low heat, place all your glaze ingredients except the vanilla.
  2. Bring the mixture to a gentle boil while whisking continually. Once the mixture starts bubbling, set your timer for 2 minutes. Continue stirring. Be careful to not cook too long or too hot, causing the sugar to burn.
  3. Once the mixture is a thick caramel consistency (about 2 minutes), remove from the heat and mix in the vanilla (mixture will sputter).
  4. Drizzle over the top of the rolls while still warm, before it firms up and can not be spread easily.
To make ahead, you can prepare the rolls (unbaked and without the glaze), cover tightly with plastic wrap, and refrigerate or freeze them. Either way, leave them at room temperature to rise/thaw until almost double and bake as directed.

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