Easy Oatmeal Pancakes (gluten free) Recipe - Savory Spin (2024)

FAQs

Why are my oat pancakes not fluffy? ›

For fluffy oatmeal pancakes, don't over-blend the batter. Blend just long enough for the batter to be smooth without any large oat bits. Overmixing the batter can lead to dense and tough oatmeal pancakes. Stir in the remaining oats and any mix-ins.

Why do my oat pancakes fall apart? If your pancakes are falling apart, this means your batter is either too thin or you're flipping them too early. If the batter is too runny, add 1-2 more spoons of oat flour.

This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed. Since the pancakes rely on the egg whites for their light and fluffy texture it is important to carefully fold the egg whites into the gluten-free pancake batter.

I used gluten free girl flour, Arrow root starch instead of guar/xantham gum, 3-4 tbs ground flax w/ 3-4 tbs water instead of eggs, I used extra sugar, I also added 2 tsp vanilla, I also used hazelnut milk instead of normal milk.

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes. When you don't add enough eggs, the cakes will be drier and tougher.

Gluten-friendly pancakes and waffles are made with the same rice- flour-based batter while gluten-friendly Ultimate Steakburgers include a bun made with a blend of rice flour, milk, egg whites, a touch of honey for sweetness and other gluten-friendly ingredients.

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

What kind of flour is best for pancakes? ›

"Here in the U.S., pancakes are typically prepared using all-purpose flour," says Frank Tegethoff, who leads innovation at King Arthur Baking. "This yields pancakes that are fluffy and tender."

When the flour is moistened with water (or with milk and eggs, which are composed mainly of water), the gluten molecules become active.

Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like. Baking powder and baking soda are the chemical leaveners typically used in pancakes. They are responsible for the bubbles in the batter, and for making the cakes light and fluffy.

However, too much gluten in the batter will make it too thick and dense. To solve this problem, try to mix the batter by hand instead of using an electronic mixer. This way, you will be able to control how you mix the batter.

Problem: flat pancakes result from expired baking powder or a too thin batter (runny). First, I'll address the baking powder; an open tin of baking powder has a shelf life of 6 months. After that, the powder's leavening abilities begin to diminish.