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:
covered percent of daily need
