Blender Oatmeal Pancakes (Flourless)

May
21
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
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Blender Oatmeal Pancakes (Flourless)
This makes light yet hearty and flour-free pancakes. Very good hot off the griddle and can be frozen for later, too. Adapted from Sue Gregg’s “Breakfasts” cookbook. May be considered gluten-free if using oatmeal processed in non-wheat facility.

Attribution Link

Difficulty: Easy

Servings: 4-6



Ingredients

1-3/4 cups buttermilk
3 eggs
2 tbs oil (olive oil preferred)
1 tsp vanilla extract
2 cups rolled oats*, uncooked
2 tbs sucanat or regular white granulated sugar
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder

* (this is the same as Quaker Oats Old-fashioned oats in the canister)

Directions

Place the first 5 ingredients in a blender container and blend at high speed for 2 minutes. Add remaining ingredients and mix in thoroughly, but briefly, using blender or rubber spatula.

Bake on moderately hot griddle or in hot waffle iron for waffles.

Makes about 16 4″ cakes.

The recipe is correct as written — it calls for no flour, just old-fashioned oatmeal.

At times when I’m out of buttermilk, I substitute plain yogurt thinned with a bit of water in place of the buttermilk. About 1 or 1-1/4 cups yogurt plus 3/4 or 1/2 cup water as needed to make the total of 1-3/4 cups liquid called for in recipe.

The 2-min blend is essential to getting the recipe to work. The first few times I tried this, I did not let the blender run the full time and couldn’t understand why the pancake batter was so-o-o runny. Ended up adding as much as 1/2-cup flour each time. Finally I decided to set the timer and actually “follow the recipe” (a novel idea for me) and, voila! It works like a charm.

Categories: Breakfast, Diabetic, Freezing, Gluten-Free, Griddles, Kid-Friendly, Special Diets, Vegetarian

Submitted by: walnutspinney on May 21, 2010




Comments

  1. lavenderblue says:

    Carolyn, these were a lifesaver today for son’s project. I “vegan-ed” them up by substituting 1 1/2 cups almond milk for the 1 3/4 cups buttermilk, 1/3 cup applesauce for the 3 eggs and adding 1/8 cup vital wheat gluten. Thanks for the heads up on that, Drumwyf.

    So far they are holding together, the second batch was puffier than the first as the baking soda and baking powder kicked in and he is not whining. Of course, no bacon. Oh well. I made “regular” pancakes, as well, and his sister is happy, too.

  2. morningstar says:

    Hi Carolyn, I made these today and they were spot on, a real treat and so easy to make. Hubby was so pleased as he does love his pancakes, English pancakes are just not the same as the ones he grew up with. I am gluten intolerant so was real pleased to be able to eat something from the store cupboard with out having to buy special expensive ingredients.
    The tip about the yoghurt was gratefully received also as I have never seen butter milk for sale here so will be using that tip often. Thank you for posting the recipe, I am very grateful to you. xx

    • Carolyn says:

      I really like substituting thinned yogurt for buttermilk, morningstar, as I always have plain yogurt in the fridge so don’t have to make a special purchase. Nice to know you enjoyed the pancakes!

  3. greenlotus77 says:

    LOVED these! I made them yesterday for my daughter and I. I made a half batch and added a tablespoon of ground flaxseed. They were so yummy! My daughter (whose 5) said these were the best ever! I froze the leftovers for a quick before school breakfast!

  4. Carolyn says:

    Last week I made a big batch of waffles for the freezer using this recipe. They’re SO handy to pull out — I warm them in the toaster oven if we’re all eating but if it’s breakfast for one, the regular toaster works just fine. Glad everyone’s enjoying them! They really are our favorites!

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