Gluten-Free Pancakes So Good You Won’t Miss the Gluten

Eating gluten-free has stopped being a trend — for many it’s now a lifestyle. Which makes having a rich, satisfying breakfast option that’s gluten-free all the more awesome. You’ll find that these pancakes will please even a non gluten-free crowd. And with the exception of a simple step in the beginning (pulsing those oats), they’re just as easy to make as regular pancakes.

Makes 6 pancakes

1 ½ cup quick-cooking oats
1 teaspoons baking soda
1 ½ teaspoons salt
2 eggs plus 1 egg white, lightly beaten
2 tablespoons of honey
½ cup milk
1 ½ teaspoon vanilla extract
1 tablespoon melted unsalted butter
Butter for greasing pan

In a food processor, pulse oats until they resemble grainy flour. Add baking soda and salt. Set aside.

In another bowl, mix in eggs, milk, honey, vanilla, and butter. Add in the oat flour mixture and fold to incorporate, being careful not to overmix. If batter becomes too thick, add 1 tablespoon of milk at a time.

Melt 1 teaspoon of butter on a griddle pan over medium heat. Drop ¼ cup of mixture onto pan for each pancake. Cook until the exterior is golden brown, about 2-3 minutes per side. Repeat with remaining batter, using 1 teaspoon of butter each time. Keep warm in a 200 degrees oven until ready to serve.