Quiet. That moment before the busyness begins. That stillness that lies on the surface of the world’s constant motion. The silence between thoughts. Quiet. For many of us, breakfast is a moment to preserve that quiet, to extend the ease of sleep a little bit further into our day. These tender, airy, gluten-free, protein-packed pancakes help.
Spiced with cinnamon, ginger, and nutmeg, laced with maple syrup, and creamy with Greek yogurt, these oat flour pancakes come together quickly and make a healthy, filling meal. You can customize spices as you like, and top them any way you want: I like yogurt, fruit, warmed maple syrup, and toasted nuts. These pancakes don’t fluff up super thick, but they keep a beautiful, airy crumb and deliver delicious flavor—with not a fleck of gluten in sight.
By Lily Diamond
- 1 cups + 3 tablespoons oat flour (or gluten-free oats blended to flour)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1 egg
- 1/4 cup Greek yogurt
- 1 cup almond milk (or milk of choice)
- 1 tablespoon pure maple syrup
- 1 tablespoon melted coconut oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- yogurt, fruit, and pure maple syrup, to serve
- Whisk together dry ingredients, then add wet ingredients and whisk until smooth. Let sit for 5 minutes while you warm the skillet. Lightly butter (or oil) a cast iron or non-stick frying pan and warm over medium low heat until a flick of water sizzles. Add 1/4 cup batter per pancake. Cook about 3 minutes, until bubbles pop on the surface and the outer edges are matte. Flip with a spatula, and cook another minute or so. Keep pancakes warm in a toaster oven or oven set to 200ºF until ready to serve.
Serve with yogurt, fruit, and warmed maple syrup.
- Total Fat
- Saturated Fat
- Dietary Fiber
makes about 11 4-inch pancakes (serves 3-4)