High Altitude Maple Oatmeal Pancakes (GF)
An easy gluten free recipe for oatmeal pancakes, with no wheat flour and no refined sugar, lightly sweetened with pure maple syrup.
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.
Notes
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.
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