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Oatmeal Pancakes (Gluten-free)



This recipe is an old friend that has been in my card file box for 30 years. A few years ago I replaced the eggs and milk, then more recently the flour and wheat germ. They just get better and better---wonderful, thick, hearty pancakes! The blueberries are optional but I can't imagine doing without them.


710 ml 3 c. soymilk (or rice milk, etc.)
530 ml2 & 1/4 c. oats (the kind that cooks for 30 minutes)
350 ml1 & 1/2 c. Bob's Red Mill All-Purpose Gluten-free Flour
5 ml1 tsp. xanthan gum
22 ml1 & 1/2 T. baking powder
5 ml1 tsp. salt
89 ml3/8 c. flax meal
120 ml1/2 c. vegetable oil
240 ml1 c. blueberries (optionall)


Pour milk over oats, cover and let stand for about 30 minutes. Combine flour, xanthan gum, baking powder and salt and add to the oats along with the flax meal. Stir in the oil and blueberries. Bake on a lightly greased griddle at moderately high temperature (375 degrees) till golden brown, turning only once. Serves 3 pancake enthusiasts.


We just warm some jam and spread it on top, but you could also use more blueberries (warmed to make a syrup) or use maple syrup.

Major Ingredients: