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Flourless Oatmeal Pancakes (Gluten Free)

I make these pancakes almost every Sunday for my family. They are healthy and delicious. You can get creative with these. I have been adding Organic Pumpkin Puree this month making them Oatmeal Pumpkin Pancakes. You can add a banana or any fruit of choice to change them up.  I also added an apple a few times and it was amazing.  This makes a perfect amount for myself, husband, and toddler.

1 cup of Oatmeal ( use Certified Gluten Free, if you have Gluten intolerance)
½ tsp of baking powder
3 Eggs
1 Egg White
½ cup of Low Fat Plain Yogurt or Organic Non Fat Greek Style Yogurt
½ tsp of Vanilla Extract
1 tsp of Cinnamon and can add a pinch of nutmeg
* Optional (1/3 cup of Pumpkin Puree or 1 small banana smashed or add any fruit at the end) 1 cup of organic Frozen blueberries for Blueberry pancakes
For extra protein or fat you can add a few Tablespoons of Flaxmeal.

Directions : Grind Oatmeal to a fine powder in a blender or food processor. Then blend the rest of the ingredients to a smooth mixture. Lightly spray a griddle or pan and cook at medium heat. Can make many little small pancakes or several large one.


Roland Denzel said…
These look great!

If you're interested in a little more fiber and preground oats, you can also buy Oat Bran at Trader Joe's. It makes a great textured pancake.

Keep the recipes coming!

Anonymous said…
Hi Lauren

I made this after my workout and it was really good, used 1/2 a banana for fruit and 1/4 cup blueberries...Thanks for the great recipe!
Lauren Brooks said…
Thanks Roland for the suggestions.

Regina, So glad you like the pancake. It does make a good recovery meal.
Mamazon said…

I've been doing your plank exercises (YouTube) and re-tooling my intake including experimenting with whether living Gluten Free will improve my hypothyroidism.

I was getting a little grumpy about losing my sprouted grain bread based sandwiches and made your pumpkin pancakes intending them as a treat for my daughter, age 4.

We used 2 servings/4 Tbsp of Spectrum Cold Milled Organic Ground Premium Flaxseed and Grace Harbor Farms Golden Guernsey Vanilla Yogurt (whole milk) which made 1 adult-entree-sized serving plus 2 daughter-sized servings or 18 silver dollar sized, very fluffy pancakes.

I was surprised when I plugged all the ingredients into my LiveStrong DailyPlate counter and discovered that not only did this recipe target several thyroid supporting ingredients but that pumpkin is an important part of my anti-inflammation protocols.

Happy me, they were fun to research and make, but now I also *surprise* get to eat them. Joy!

[6 pancakes = 340 calories, 30g Carbs, 7g Fiber, 20g Protein]

Topped with some blueberries and a dollop of yogurt, my daughter, a budding foodie, prefers this to an ice cream Sunday. lol

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