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  • Writer's pictureCassie

Oatmeal Pancakes: gluten free & dairy free

Pancakes are always a weekend favorite but when you really look at a recipe and count the calories, it tends to be more of a treat than anything. It would also be a great meal before a run. But sometimes, you want all the pancake-y goodness, for far less calories. This breakfast is your solution!

You can eat these as often as possible, one serving is 4 medium sized pancakes, and they come in at a wonderful calorie count of 313, for all 4 pancakes.

I love to top these pancakes with my Grandma's rhubarb sauce! You'll want to try it for yourself.

This is one of those meals that is approved by those affected by allergies, and those that have the luxury of eating whatever they want.

There's a very simple trick to these pancakes and that's to let the oatmeal soak in the dairy free milk for 10 minutes. This makes the pancakes fluffy and light. Gluten free pancakes are always going to be more dense than the original version and that's just the cards we are dealt. This little trick definitely helps lighten them up!

Give these a try, let me know what you think! As always, please give me a follow on Instagram and Facebook.

Much love,


1 1/2 cups quick oats (ground into flour, I use my small Ninja)

1 cup dairy free milk (I use Ripple)

1 egg (or egg replacement)

1 teaspoon baking powder

1 teaspoon cinnamon (you can use less, I like a ton of cinnamon)

1 teaspoon vanilla

  1. Place the grounds oats and milk in a bowl and let sit for 10 minutes.

  2. Stir in remaining ingredients.

  3. Heat your griddle or pan over medium heat and do not add pancake batter until it is warmed up all the way.

  4. Spray your pan or griddle and add pancake batter, no more than 1/4 cup at a time. This recipe makes about 8 medium size pancakes. Of course, you can make them smaller.

  5. Flip when bubbles form on the top of the batter, cook another minute, add your toppings, and enjoy!

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