Oatmeal-Raisin Pancakes {Gluten Free, Dairy Free}

I hope you are starting off the year right by focusing on the types of foods you are eating, rather than stressing about calorie counting.

I have been a bit of a breakfast rut. I am too ~~lazy~~ busy to get the kids anything special for breakfast before school so we’ve been relying on cereal and yogurt a lot lately. And there isn’t anything wrong with that choice, but I do like to change it up sometimes and these oatmeal raisin pancakes are just the thing.

But who has time for pancakes on a busy school morning? Not me. That’s why making a big batch on Sunday and reheating them is a great plan. Trust me, the kids won’t notice a thing and you will have breakfast on the table in less than 1 minute!

I have talked about my love for Silk products several times before. Switching to Silk is an easy, delicious way to start adding more plant-based foods to your diet. Silk believes, just like the plants it’s made from, when your body gets everything it needs to be healthy, it “blooms” and according to Silk, “bloom = your best self”.

Silk soy milk is my fav. I pretty much can’t drink my coffee without it and love the flavor it gives oatmeal, but I love baking with their almond milk.

Silk almond milk, like their other products, is dairy-free, GMO-free, cholesterol-free, gluten and lactose-free, high in calcium, low in calories and has no artificial colors, preservatives or high fructose corn syrup. Yay for all the good, none of the bad.

I love experimenting with pancakes and honestly I like gluten free pancakes better most of the time! I love the nuttiness and texture the almond flour and oats add, not to mention they make for a more nutritious pancake than regular all-purpose flour.

I also realized after making these the first time that my quick cooking steel cut oats were not gluten free, so I tried making them a second time with gluten free steel cut oats and they were just too chewy. If you are following a strict gluten free diet than you will have to use the gluten free rolled oats, which was the third recipe I tried and also turned out great.

My favorite though in terms of the texture and a little more flavor came from the quick cooking steel cut oats… but again, not gluten free.

I added extra raisins to my pancakes which I loved but that’s totally optional. Either way, you will enjoy getting a hearty yet nutritious breakfast that is well balanced with fiber, protein, good carbs and good fat!

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Oatmeal-Raisin Pancakes {Gluten Free, Dairy Free}

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

gluten free, dairy free oatmeal raisin pancakes are a hearty and nutritious pancake.

Author: Melanie F. | Nutritious Eats

Recipe type: Breakfast

Cuisine: American

Serves: 14 pancakes

Ingredients

1 cup gluten free rolled oats (or quick cooking steel cut oats if not gluten free)
¾ cup almond flour
¾ cup brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Wet ingredients
1½ cup original almond milk
3 tablespoons pure maple syrup
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla
¾ cup raisins

Instructions

Mix dry ingredients in a large bowl. Mix wet ingredients except for raisins in a smaller bowl. Add wet ingredients to dry ingredients and stir well to combine. Add raisins and let the mixture sit for 10-15 minutes or longer to let the oatmeal absorb a little of the liquid. Batter will be slightly runny.
Heat a non stick griddle to medium heat coated in cooking spray or a little oil, scoop out ¼ cup of batter onto griddle. After a few minutes, when bubbles have formed and underside looks brown and the pancake feels sturdy enough to flip, flip over and continue cooking for about a minute or until done. Note: due to gluten free pancakes being more delicate, cook longer than usual on the first side before flipping.

Notes

Do not substitute steel cut oats for the quick cooking steel cut oats as the texture will be too chewy. If you are on a strict gluten free diet, use gluten free rolled oats.

Tips for cooking gluten free pancakes:
Gluten-free pancakes tend to be a little bit more delicate therefore a greased nonstick griddle is preferred. A smaller pancake is easier to flip so it's best to limit batter to a quarter cup. It also helps to cook longer than usual on that first side so it's stable enough to flip. I like the head on a 4 (just below medium) so the bottoms don't get too browned. When bubbles have formed and the underside looks cooked, gently insert a spatula all the way around the pancake, lifting slightly then lowering back, then let the pancake cook a little longer, when it feels sturdy enough, flip it.

This conversation is sponsored by Silk. The opinions and text are all mine.