Overnight Oat Gluten Free Pancake
These gluten free pancakes get their tender texture from oats soaked in buttermilk overnight.
Ingredients
- 2 cups rolled oats
- 2 cups buttermilk
- 1 tsp vanilla extract
- 2 large eggs lightly beaten, at room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup oat flour you can make your own by simply grinding up rolled oats in the food processor
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
Instructions
- The night before, combine the oats and buttermilk together in a large mixing bowl. Cover the large bowl tightly with plastic wrap and leave to rest in the refrigerator overnight.
- The next morning, stir in the remaining wet ingredients into the buttermilk mixture. Then, sift in the dry ingredients. Stir to combine.
- Set a large nonstick pan over medium-low heat to medium heat and melt 1/2 tsp each of butter and oil, or grease a hot griddle.
- We like to make small pancakes, using 1/4 cup batter per pancake. This fits 4 at a time in our 12-inch skillet. Drop pancake batter in the skillet and sprinkle on fruit or chocolate chips. Cook until air bubbles form on the top of the pancakes and the outer edges begin to set. Flip the pancakes. Continue cooking until the second side is golden brown. When fully cooked, the pancakes will not squish when gently prodded with your finger or the back of a spoon.
- We like to cut the first pancake open to be sure is is cooked through. Adjust the heat level as needed. Repeat with remaining batter until you have enough pancakes!
- Top with powdered sugar, fresh fruit, or warm maple syrup and enjoy!
Notes
Storage notes for the gluten free pancakes recipe: This batter keeps for several days in an airtight container, making it a great recipe for busy mornings! Alternatively, you can freeze cooked pancakes in a well-sealed freezer bag. Reheat in a hot pan or toaster oven for a super speedy weekday morning treat.
Tried this recipe?Let us know how it was!