Breakfast

Gluten-free oatmeal pancakes is for Breakfast.

Gluten-free oatmeal pancakes takes several minutes to prepare.

Gluten-free oatmeal pancakes takes several minutes to cook.

Gluten-free oatmeal pancakes makes 16 servings.

The ingredients for Gluten-free oatmeal pancakes are:

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)

Here is how you make Gluten-free oatmeal pancakes:

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. 1. Mix the oats in the yogurt or milk and let it soak overnight (from 12-24 hours). 2. Add the butter, eggs, sea salt, baking soda and optional honey and mix very well. 3. 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!Number of Servings: 16Recipe submitted by SparkPeople user CALLISTALG.

The nutritional information for Gluten-free oatmeal pancakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 130.5

• Total Fat: 4.1 g
• Cholesterol: 7.6 mg
• Sodium: 201.0 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 4.1 g
• Protein: 8.2 g

The dietary needs meet for Gluten-free oatmeal pancakes is Gluten Free