Oat-Free Pancakes

Oat-Free Pancakes

Course Breakfast
Cuisine American
Keyword Gluten-free, pancake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 pancakes
Calories 124 kcal


DRY ingredients

  • 1 cup brown rice flour OR sorghum flour
  • 1/2 cup arrowroot flour OR tapioca flour
  • 1/4 cup coconut flour
  • 1 Tbsp ground flax seed
  • 1 Tbsp ground chia seed or flax seed
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder
  • 1 Tbsp organic sugar OR coconut sugar

"Buttermilk" mixture

  • 1 ½ cups soy milk OR almond milk
  • 2 tsp lemon juice

WET ingredients

  • 1/4 cup coconut oil melted
  • 2 Tbsp maple syrup
  • 1 tsp vanilla


  1. MIX dry ingredients together in medium mixing bowl.

  2. MELT coconut oil. (I prefer to use a glass measuring cup in toaster oven at 150F for 5 minutes.)

  3. MAKE "buttermilk" mixture in separate measuring cup.

  4. ADD maple syrup and vanilla to melted coconut oil.

  5. POUR wet ingredients and "buttermilk" mixture into dry ingredients and gently whisk together.

  6. ADD a touch of soy milk, if batter is too thick. (It will get thicker as it sits)

  7. SET aside for 5 minutes while preheating your griddle to 350F OR nonstick skillet at medium heat.

  8. USE a 1/4 cup to scoop pancake mixture onto griddle or skillet.

  9. COOK at 350F on griddle or medium heat on stove for 3 minutes on each side or until golden.

  10. SERVE immediately or cool on rack. Leftovers reheat well or freeze.

Recipe Notes

Note: If you use sorghum flour instead of brown rice flour, you will need to decrease the milk.

Nutrition Facts
Oat-Free Pancakes
Amount Per Serving (1 pancake)
Calories 124 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium 96mg4%
Potassium 129mg4%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 93IU2%
Vitamin C 2mg2%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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