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This time of year means back to school and the end of lazy summer mornings! Last week my 3-year-old started a little 3-day preschool program. So far he loves it so far! I know 3 hours at preschool is nothing compared to a full school day, but I still feel so much better sending him off after he eats a wholesome breakfast. Quick, healthy breakfasts are the solution for that.

I made these pancakes earlier this week and they were a hit with both my son and husband. You make the batter the night before so all you have to do is griddle them up in the morning. These baked oatmeal cups are another delicious make-ahead option!

These pancakes are full of healthy ingredients and flavor. They are scented with cinnamon and vanilla and have the yummy nutty taste of oatmeal. My family and I all agree that they taste especially delicious with Justin’s Chocolate Hazelnut Spread (for less sugar and no dairy) or Nutella (for a treat!).

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Gluten-Free Pancakes from This Vivacious Life

5 from 3 votes

Overnight Gluten-Free Oatmeal Cinnamon Pancakes {Dairy-Free}

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 20 servings
These pancakes taste extra delicious with Justin's Chocolate Hazelnut Spread (for dairy-free) or Nutella. You can substitute the 1/2 cup brown rice flour + 1/4 cup potato starch for 3/4 cup of gluten-free all-purpose flour. I half this recipe for just my husband, son, and I.

Ingredients

Dry Ingredients:

  • 2 cups gluten-free quick oats
  • 1/2 cup brown rice flour*
  • 1/4 cup potato or tapioca starch*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients:

  • 1/4 cup honey
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 teaspoons apple cider vinegar
  • 2 1/2 cups unsweetened almond milk or milk of choice

Instructions 

  • The night before, combine the dry ingredients in a large bowl. Whisk to combine then add the wet ingredients and mix until smooth. Cover with plastic wrap and refrigerate overnight. The batter will look thin, but will thicken as it sits.
  • The next morning, heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Give the batter a good stir.
  • Once the pan is hot, oil it with a little coconut oil or butter and pour 1/3 cup of the batter per pancake into the pan. Once the centers of each pancake begin to bubble and the edges set, flip and cook for another 1-2 minutes on the other side.
  • You can preheat the oven to 200F and place cooked pancakes on a rimmed baking sheet to keep them warm while you make the rest if you like. Serve hot with maple syrup, butter, berries, or our favorite, chocolate hazelnut spread!

Nutrition

Calories: 75kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Cholesterol: 16mg | Sodium: 160mg | Potassium: 68mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25IU | Calcium: 56mg | Iron: 0.6mg

Recipe adapted from Mel’s Kitchen Cafe

Categories: , , , ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. Hi. I was wondering about using sprouted whole wheat flour instead of the Brown Rice flour. I know it’s a weight to weight conversion and not cup to cup but what about the tapioca starch? Would it be replaced as well like the conversion above the recipe? Would the wheat flour be the same as the all-purpose flour in that conversion mentioned? I hope this makes sense. The whole arsenic thing is a concern on the rice flour as well as it is higher in calories and fat.

  2. 5 stars
    Delicious! I soaked mine overnight( without the honey and eggs) on the counter. Did not thicken up as much, but I just added some fresh milled buckwheat until I got the right consistency . We like ours with a sprinkle of enjoy life mini chips and maple syrup. Will make again.

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