Tender, moist, fluffy pancakes that you will not even be able to tell are gluten-free! They freeze well for breakfasts all week or to feed a crowd. Do NOT let the multiple steps in this recipe dissuade you from making these pancakes. Just do each step in order and you will be enjoying pancakes in no time.We always double the recipe to freeze leftovers. It only takes more time to cook when the recipe is doubled!
Soak the oatmeal in milk. I use the same measuring cup I use to measure the milk, just adding the oats to the top and stirring until well combined.
Separate the eggs. They separate best when cold, but whip more quickly when closer to room temperature. Put the eggs whites in a stand mixer bowl or medium size bowl to whip them.
Put the yolks in a large bowl.
Measure the buttermilk and let sit at room temperature to warm a little. You can also warm gently in the microwave to room temperature.
Prepare your mix ins. Take the blueberries out of the freezer if frozen. Partially thaw slowly in the microwave. Coarsely chop the pecans. Placing the mix ins in bowls will enable you to access them more quickly and easily.
Weigh the flours in a medium bowl and combine with the baking soda, baking powder and salt. Mix. You can use measuring cups if you do not have a scale.
Whip the egg whites until soft peaks form. Add 1/2 tablespoon sugar when eggs begin to turn white. Set aside.
Preheat the griddle over a low heat.
In a large bowl whisk the egg yolks and oil. Add the sugar. Add the oats and milk mixture. Add the buttermilk. Mix well after each addition.
Add the flour mixture half at a time, stirring well to combine.
Gently fold in the whipped egg whites. I suggest a rubber spatula. This will take several minutes. Be patient as you want it combined, but don’t want to get rid of all the air bubbles you whipped into the egg whites. A few lumps of egg whites remixing is ok, but you want them to be smaller than a dime.
Lightly grease the griddle or 2 pans. Use a folded paper towel and push around with spatula to spread the oil thinly. Or you can use a silicone brush to spread a small amount of oil on the griddle. (One pan will just increase the cooking time.)
Use a ¼ cup muffin scoop or ladle to drop the pancakes on a lightly greased griddle or pan. Gently spread the pancake into a round about 4 inches in diameter. The pancakes made with oat and almond flour are harder to flip so use a scant ¼ cup to make them smaller.
If you are adding extras (blueberries, pecans, chocolate chips, etc) to your pancakes, begin dropping them immediately.
When numerous bubbles have formed all over the pancakes, and the edges look set and matte (not shiny), it is time to flip. Carefully flip the pancakes and cook for another few minutes (usually less on the second side.) Adjust the heat as needed so the pancakes brown but do not get too brown before they are done.
As the pancakes come off the griddle put them on a cooling rack inside a half sheet pan. This helps them to not become soggy. If you are adding extras I suggest placing the mix in side up, especially for the blueberries which may juice or fall out.
Lightly grease the griddle again and repeat.
Serve with warm maple syrup, or any of your other favorite pancake toppings. We usually make some blueberry, some pecan and some chocolate chip pancakes. But if you make plain pancakes, I suggest topping with fresh or frozen (thawed) berries, pecans or other nuts or chocolate chips.
Enjoy!
Storage: We freeze our leftover pancakes for breakfasts all week. I place them in a freezer bag with parchment between layers of pancakes (you can usually reuse the parchment.)
Notes
Notes: Please see blog post for substitutions, hints about ingredients, and preparation pictures.
* for flour use a commercial (or homemade with xanthan gum) measure for measure flour. Or use 1/2 almond flour and 1/2 gluten-free oat flour. If you are making these delicious pancakes for people who can tolerate wheat, I recommend 1/2 all purpose and 1/2 white whole wheat flour. (You can sneak in the whole grains without anyone knowing!)