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Gluten-free oat milk pancakes

Fluffy tangy pancakes made with a gluten-free flour blend and soured oat milk, stacked with blueberries and maple syrup.

25 mintotal
2servings
10ingredients
Gluten-free oat milk pancakes

Ingredients

  • 200 g gluten-free flour blend, a blend with xanthan gum
  • 2 tsp baking powder
  • 1 tbsp sugar
  • ¼ tsp salt
  • 300 ml unsweetened oat milk, certified gluten-free
  • 1 tbsp lemon juice, sours the oat milk for a tangy batter
  • 2 eggs
  • 2 tbsp olive oil
  • 3 tbsp maple syrup, to serve
  • 150 g blueberries, to serve

Method

  1. Stir the lemon juice into the oat milk and let it thicken.5 min timer
    Gluten-free oat milk pancakes, step 1
  2. Whisk the dry ingredients together in a large bowl.
    Gluten-free oat milk pancakes, step 2
  3. Whisk in the soured milk, eggs and oil until just combined.
    Gluten-free oat milk pancakes, step 3
  4. Rest the thick batter while the pan heats over medium.5 min timer
    Gluten-free oat milk pancakes, step 4
  5. Cook ladlefuls until bubbles pop, then flip until golden.3 min timer
    Gluten-free oat milk pancakes, step 5
  6. Stack warm, then top with blueberries and maple syrup.
    Gluten-free oat milk pancakes, step 6

Why it works

  • Celiac disease: The flour blend and oat milk are certified gluten-free, so every pancake in the stack is too.
  • Milk allergy: Soured oat milk gives the tangy lift with no milk in the pan.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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