I’ve been really off my gluten-free diet lately, but I shared this gluten-free oatmeal pancake recipe with Sara recently and thought I should share it with you guys, as well.
This recipe is not only for those with gluten-sensitivity, it is also for you Real Foodies and Weston A. Pricer’s who know the benefits of soaking grains and pastured eggs.
Oats are technically gluten-free but will affect some gluten-sensitive or celiac folk, mostly because of cross-contamination in processing. There are certified gluten-free oats, such as Bob’s Red Mill, if you are extremely sensitive but I use regular oats with no problem.
Gluten-Free Oatmeal Pancakes
4 cups whole oats, ground (preferably not the quick cook kind)
4 cups plain yogurt (I’ve also used whole raw milk)
4 tablespoons melted butter
4 large eggs
1 teaspoon sea salt
2 teaspoons baking soda
2-4 tablespoons local raw honey (optional)
Olive oil or butter for cooking (optional)
I grind my oats in the blender. You can also use a food processor. You want it ground as fine as you can get it.
- Mix the oats in the yogurt or milk and let it soak overnight (from 12-24 hours).
- Add the butter, eggs, sea salt, baking soda and optional honey and mix very well.
- Cook over a medium-low heat. I like to cook them in a bit of olive oil or butter for a slightly crispier edge or you can use a griddle. The temperature seems to vary depending on the pan, so experiment with yours. Oatmeal pancakes do cook slower, and are easy to burn with a gooey center, so take your time!
Thanks to Amy for giving me this recipe months ago! She also told me you can substitute the butter for coconut oil and the milk for water plus 2 T whey, lemon juice or apple cider vinegar, but it will affect the taste.
Usually these turn out fluffy and light; sometimes not. I think it depends on how finely the oats are ground, and how long or in what they were soaked (using alternatives to yogurt tends to affect the results the most). They also work well as sandwich bread or hamburger buns, too! I don’t feel they save well for longer than a few days; they tend to get denser as they age.
As I’ve said, I’ve been off my gluten-free diet lately. Have any yummy recipes to get me back on track?
I'm Tara Wagner, life coach and creator of the Digging Deep process, where I coach women out of survival mode to recreate their lives and families.
Thanks for the recipe Tara. I just jumped back on a gf diet this past week.
Sounds delish! Cant wait to try these!!! I have a daughter that is very sensitive to gluten so this is perfect! Oh and I LOVE this site for recipes… http://glutenfreegirl.blogspot.com/
hillary, i was nearly 100% for several months. transitioning into the RV really messed me up. i have noticed that i can tolerate small amounts of gluten if i eat plenty of fats, but it’s hard to find quality foods on the road, so i’m getting less of that too.
good luck with yours and i hope you love these!
thanks for this. i’ve recently gone gluten free. just out of curiousity (and if you don’t mind me asking), how do you feel when you start eating gluten again? what things do you notice?
thanks again
I bet doing 1 cup cornmeal and 3 cups ground oats would be good, too (I’m a sucker for cornmeal in my pancakes)
Thanks for the great recipe! We’re trying it tomorrow. We’re not gluten free so I don’t have any recipes to share – BUT Kimi over at the nourishing gourmet does and she’s into Weston Price philosphy. http://www.thenourishinggourmet.com/
You might also find some you like at http://www.101cookbooks.com
Cheers, OM
Love it! I make a very similar pancake with organic fresh ground whole wheat, but I need to try it with oats too. I used to make pancakes with ground oats years ago when I was on a no fat, no dairy diet. It worked, but I was starving (and bingeing) all the time!! Thank God I know better now. Good fats all the way baby!
So, what are you doing to make sure you are eating well on the road?
oooh…thanks for sharing! These sound delicious!
Thanks for this – currently out of yogurt and rich in buttermilk so this I’ll give that a try
And Bryn (my 16yr old) has decided she wants to try being a vegetarian. Any cookbook and/or website suggestions for soy-free vegetarian recipes?
I don’t have any gluten problems, but I would like to find alternatives to processed wheat flour (and I don’t love whole wheat too much). These sound fantastic! Sometimes we do kind of a banana fritter thing with brown rice flour, but I never measure. Next time I make it, I’ll pay attention to the quantities and post it.
@cyndi, I usually don’t notice anything at first. But then my joints ache more (particularly my neck and knees). Sometimes I’ll feel bloated, sometimes irritable, sometimes tired.
@Tara, we hit the farmer’s markets, small farms and search out natural grocery stores. I hate shopping at regular grocery stores because it’s very limiting on what we find that we consider edible, but when we do we stick with things like beans, rice, fruits, veggies….highly unprocessed foods. We won’t eat meat or dairy unless it’s from a very sustainable source, though. So that means we’re having a hard time getting the fats we’re used to.
@Deb, good luck with that. I’ve found that very, very hard.
Hi Tara,
I was wondering the other day how it was on the road gluten free. I wonder how I would handle it. Appreciate you bringing it up.
Are you on a local only diet? If not, I have found coconut milk very good for incorporating some fat. Smoothies, brown rice pancakes, rice pudding, tapioca pudding. Avocado’s are awesome, too. Add some cacao, sweetener, and cinnamon then whir in a procesor and you have some rockin pudding. Beans and rice on corn or rice tortilla’s with avocado is yum. Finding the tortillas without about 25 ingredients can be tough.
You know, Bob’s Red Mill is only a 10-15 minute drive from us. Really, the actual mill! And their visitor’s center that sells everything you could imagine in the grain department.
I didn’t know that about soaking grains. I should try this, I’ve gotten sick of my chocolate chip waffle binge and need a breakfast alternative.
Tara,
We’ve been using this recipe since you blogged it and we love it. Thanks so much for sharing it.