Rich in flavor and melting in the mouth, no one would guess that these pancakes are free of gluten and refined sugar! Dairy-free and vegan options also make this recipe suitable for many dietary needs. They’re extremely easy to make and come together in less than 10 minutes so you can have these pancakes on your table in no time!
Preparation:
Cook:
Level: Easy
Serves: 6
Ingredients
- 2 cups Oatmeal (see note)
- 2 tablespoons Date sugar (honey or maple syrup would work too)
- 2 teaspoons baking powder
- ¾ teaspoons Baking soda
- ¼ teaspoons Salt (I use kosher)
- 1-½ cup Sour cream (or vegan yogurt for the dairy-free option)
- ¾ cups Plus 3 tablespoons coconut milk (or almond or regular dairy milk)
- 3 tablespoons Canola oil (or olive oil or melted coconut oil)
- 2 Eggs (or flax eggs for the vegan option)
- 2 teaspoons pure vanilla extract
- ¾ cups Dark chocolate chips (optional, see note)
Preparation
Preheat oven to 175°F or set to warm.
In a large bowl, whisk together oat flour, date sugar (see notes), baking powder, baking soda and salt until well blended. Put aside.
In a medium bowl, whisk sour cream, coconut milk, oil, eggs and vanilla until well blended. Add the wet ingredients to the dry ingredients, whisking until combined (it’s okay if there are lumps). If the batter is too thick, add a little milk until the batter reaches the desired consistency.
Grease a large skillet and set over medium/low heat (or you can use a griddle). Working in batches, pour about 1/3 cup batter for each pancake into the pan, spacing them about 2 inches apart. When bubbles appear around edges and bottom is golden brown, flip and cook until opposite sides are golden brown, about 4 minutes total.
Place the cooked pancakes on a skillet and keep warm in the oven until ready to serve (I think they are best when served hot in the skillet).
Leftover dough can be stored in the refrigerator for up to 2 days (see notes).
Remarks:
1. Oats are naturally gluten-free. However, if you are extremely allergic to gluten, be sure to purchase certified gluten-free oats/oatmeal!
2. You can make your own oatmeal by grinding 2 ½ cups quick oats in a food processor until very fine and the consistency of a powder.
3. I like to use at least 72% cocoa dark chocolate chips. Other mix options could include berries (I made blueberries), apples, nuts, or whatever takes your fancy!
4. If using a liquid sweetener, mix it with wet ingredients instead of dry ones.
5. Since oatmeal absorbs liquid, the batter in the bowl may thicken as it cooks.
To remedy this, just add a little more milk to thin it out if needed.
6. The dough can be stored in the refrigerator for up to 2 days, but it will thicken. When you’re ready to use, add a little milk and you’re done!
