An easy high altitude recipe for gluten free oatmeal pancakes. These soft and fluffy maple oatmeal pancakes are made with no wheat flour and no refined sugar, and just lightly sweetened with pure maple syrup.
You might also love these high altitude gluten free recipes for flourless almond cake, almond flour chocolate torte, and maple vanilla grain free granola.
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Why You’ll Love This Recipe
Naturally Gluten Free. While this is a gluten free recipe, you do need to ensure that the oats you use are certified gluten free, as some brands of oats may be cross-contaminated with wheat at the factories where they’re processed and packaged.
No Refined Sugar or Flour. These oatmeal pancakes use ground oats in place of wheat flour, and a little maple syrup as the sweetener instead of refined sugar. While they aren’t very sweet on their own, you can add as much or as little syrup or honey as you like when serving them.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Oats. I recommend using old-fashioned rolled oats, although you can also use quick oats. Steel cut oats will not work in this recipe. The oats absorb moisture, and give the pancakes structure, in place of wheat flour.
- Butter. Adds flavor and tenderness to the pancakes.
- Greek Yogurt + Milk. The yogurt and milk will add much needed moisture for the oats to absorb, so the pancakes aren’t dry and dense. The acidity in the yogurt will also tenderize the texture. You can use any type of milk you like.
- Eggs. Add moisture and strength.
- Maple Syrup. Use pure maple syrup, not artificially flavored pancake syrup. You could also use honey, golden syrup, or any other sweetener of your choice.
- Vanilla + Maple Extracts. Flavor. I like this pure maple extract, (and the beautiful label on the bottle is a bonus), but I’ve also used imitation maple extract from my grocery store in many of my recipes.
- Cinnamon + Salt. Adds flavor.
- Baking Powder. Leavening agent, making the pancakes fluffy as they cook.
- Pecans. Adds a nutty flavor and texture, as well as a bit of moisture.
Instructions
- In a blender, measure all the ingredients, except the milk and oats.
- Add 3/4 cup of the milk and 1 1/2 cups of the oats, then blend for about 10 seconds until smooth.
- Scrape the batter into a bowl, and stir in the remaining 1/2 cup oats. Let the batter sit and rest for 10 minutes.
- Preheat your griddle to 325F.
- After the batter has rested, check the consistency. It should have thickened a bit, but if it becomes too thick, you can thin it slightly with the remaining 1/4 cup milk, as needed. (In the photo below, the pancakes on the left of the baking sheet were made with less milk, so the batter didn’t spread out as easily on the griddle. For the pancakes on the right, I added a touch more milk.)
- Use a 1/4 cup measuring cup to measure the batter onto the griddle, leaving several inches in between each. Cook the pancakes on one side until golden brown and easy to flip, then flip them over to finish cooking.
- Serve the pancakes hot with butter and pure maple syrup, honey or jam.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3-6 months. Pancakes can be reheated in the toaster or microwave.
I recommend using old-fashioned rolled oats, although you could also use quick oats. You should not use steel-cut oats or packets of instant oats.
I haven’t tested it without the pecans, but it would likely work just fine. They add a really nice flavor and texture to the pancakes, though.
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High Altitude Maple Oatmeal Pancakes (GF)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Electric Griddle
- Blender
Ingredients
- 2 tbsp unsalted butter, melted
- ¾ cup unsweetened plain Greek yogurt
- 2 large eggs
- 2 tbsp pure maple syrup (or sweetener of your choice)
- 1 ½ tsp vanilla extract
- ½ tsp maple extract
- 1 tsp ground cinnamon
- 1 tbsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup pecans or walnuts
- ¾ – 1 cup whole milk (any type of milk will work)
- 2 cups old fashioned oats, divided
Instructions
- In a blender, measure all the ingredients, except the milk and oats.
- Add 3/4 cup of the milk and 1 1/2 cups of the oats, then blend for about 10 seconds until smooth.
- Scrape the batter into a bowl, and stir in the remaining 1/2 cup oats. Let the batter sit and rest for 10 minutes.
- Preheat your griddle to 325F.
- After the batter has rested, check the consistency. It should have thickened a bit, but if it becomes too thick, you can thin it slightly with the remaining 1/4 cup milk, as needed.
- Use a 1/4 cup measuring cup to measure the batter onto the griddle, leaving several inches in between each. Cook the pancakes on one side until golden brown and easy to flip, then flip them over to finish cooking.
- Serve the pancakes hot with butter and pure maple syrup, honey or jam.
Just pulling together some breakfast for dinner tonight and whipped these up in 30 minutes. Very yummy and a bit more healthy than your average pancake. I liked the addition of maple extract. I think I’ll add just a hint more next time. Thanks, Heather.