I love oats and I love porridge. During all winter, it’s definitely my comfort breakfast. But sometimes I like to give oats a twist and make pancakes. This recipe is incredibly easy to make and gives you a healthy, dairy-free and gluten-free breakfast in few minutes. I normally use plant-based milk and yogurt, making these pancakes dairy-free, too. But regular milk and yogurt can be used as well, to add some more protein.
Here below you will find the easy recipe and ingredients amount for 2 servings (about 8-10 pancakes). They can also be prepared in advance and stored in the fridge until the moment you want to serve them. Keep them in the fridge for up to 3 days. You will need to reheat them before serving.
Other gluten-free pancakes recipes I love
If you are looking for other healthier version of pancakes, take a look at these apple pancakes, naturally sweetened from the banana. Also these mini dorayaki with hazelnut and chocolate filling are a favorite over here. Or if you prefer to make the classic, fluffy version of pancakes (but always gluten-free!) take a look at this recipe.