By 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.
Oatmeal Pancakes - Gluten Free with Walnut Butter
- 2 cups leftover oatmeal, or 2 cups gluten free rolled oats
- 2 1/2 cups buttermilk or 1/2 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 1/2 cup water)
- 1/4 cup light olive oil, avocado oil, or melted coconut oil
- 1 tablespoon vanilla extract
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup palm sugar, or other granulated sugar
For the Walnut Butter
- 1 cup any allowed butter, softened
- 1/2 cup palm sugar or brown sugar
- 1 cup chopped, toasted walnuts
- 1 teaspoon vanilla extract
- 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.
- 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 1/2 cup.
- Whisk together the dry ingredients, then incorporate into the wet. This will be a thick pancake batter consistency.
- 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
- Combine the butter, sugar, walnuts and vanilla, mixing thoroughly.