Oatmeal-Raisin Pancakes {Gluten Free, Dairy Free}

Oatmeal-Raisin Pancakes {Gluten Free, Dairy Free} is a gluten free and dairy free morn meal. This recipe serves 14 and costs 49 cents per serving. One portion of this dish contains roughly 4g of protein, 7g of fat, and a total of 154 calories. A few people made this recipe, and 20 would say it hit the spot. Head to the store and pick up almond flour, raisins, cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Nutritious Eats. With a spoonacular score of 35%, this dish is not so great. Try 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}, Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Cinnamon Raisin N’Oatmeal Bites (Paleo, GF, Dairy-Free + Refined Sugar-Free) for similar recipes.

Servings: 14

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

¾ cup almond flour

1 1/1 cup original almond milk

2 teaspoons baking powder

1 teaspoon baking soda

¾ cup brown rice flour

1¼ teaspoon cinnamon

2 eggs

3 tablespoons pure maple syrup

¼ teaspoon nutmeg

¾ cup raisins

1 cup gluten free rolled oats (or quick cooking steel cut oats if not gluten free)

½ teaspoon salt

1 teaspoon vanilla

2 tablespoons vegetable oil

Equipment:

bowl

griddle

Cooking instruction summary:

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 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.

 

Step by step:


1. Mix dry ingredients in a large bowl.

2. Mix wet ingredients except for raisins in a smaller bowl.

3. Add wet ingredients to dry ingredients and stir well to combine.

4. 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.

5. Heat a non stick griddle to medium heat coated in cooking spray or a little oil, scoop out 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.


Nutrition Information:

Quickview
154k Calories
3g Protein
6g Total Fat
21g Carbs
3% Health Score
Limit These
Calories
154k
8%

Fat
6g
10%

  Saturated Fat
2g
14%

Carbohydrates
21g
7%

  Sugar
3g
3%

Cholesterol
23mg
8%

Sodium
220mg
10%

Get Enough Of These
Protein
3g
8%

Manganese
0.71mg
35%

Phosphorus
109mg
11%

Calcium
96mg
10%

Fiber
2g
9%

Vitamin B2
0.11mg
7%

Iron
1mg
6%

Magnesium
21mg
5%

Potassium
186mg
5%

Vitamin B1
0.08mg
5%

Selenium
3µg
5%

Vitamin B6
0.09mg
5%

Zinc
0.55mg
4%

Copper
0.07mg
4%

Vitamin B3
0.7mg
4%

Vitamin B5
0.3mg
3%

Vitamin E
0.27mg
2%

Folate
6µg
2%

covered percent of daily need
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