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Gluten-Free Oat and Buckwheat Pancakes

Gluten-Free Oat and Buckwheat Pancakes

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These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.


  • ¼ cup (½ stick) unsalted butter, plus more for pan
  • 1 cup old-fashioned oats (not quick-cooking)
  • 2 tablespoons ground flaxseeds
  • Pure maple syrup (for serving)

Recipe Preparation

  • Preheat oven to 200°. Melt ¼ cup butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 4–5 minutes. Let cool slightly.

  • Meanwhile, purée buttermilk and oats in a blender until smooth. Add eggs, buckwheat flour, flaxseeds, sugar, baking powder, baking soda, and salt. Blend on high 30 seconds. Add butter and blend just to combine.

  • Heat a large nonstick skillet over medium. Coat very lightly with butter. Working in batches, scoop about 3 tablespoonfuls of batter per pancake into skillet and cook until bottoms are golden brown and tops are evenly covered with bubbles, about 3 minutes. Turn and cook until cooked through and undersides are golden, about 2 minutes. Keep warm in oven and serve with plenty of syrup.

  • Do Ahead: Pancakes can be made 2 weeks ahead; wrap in plastic and freeze.

Reviews SectionDelicious! If you don’t normally like pancakes, these have such a nice flavor... makes them more interesting than the often bland white ones.

Gluten-Free Blueberry Pancakes

If you're looking for a healthy twist on the same old recipe, try these gluten-free pancakes. They are made with buckwheat flour, ground oat, and almond milk, and topped with maple syrup and fresh berries. They make the ultimate mouthwatering brunch recipe that is also nutritious and low in calories.

Here are a few notes about the ingredients for these gluten-free pancakes.

  • Gluten-Free Flour Blend: More on this in a bit! Unlike my other recipes, you&rsquoll need to mix together a special flour blend to make these pancakes. It&rsquos what makes this recipe so unique and delicious!
  • Ground Flaxseed: Adds a nice nutty flavor and helps with the texture. Plus it gives these pancakes a nutritious boost!
  • Applesauce: This is an unusual ingredient, but it makes the best pancakes!

50 Gluten Free Pancake Recipes

Something I have been meaning to do for a long time is give you a big ol&rsquo gluten free recipe roundup. Surpriiiise! I got around to it! I had a blast peeling back the layers of the intergalacticweb and search in the food blog nooks and crannies for as many delicious gluten free pancake recipes as I could find. There&rsquos actually more than 50 out there&hellipbut I think these&rsquoll do ya for a hot minute.

I made a note after each link that tells you which type of gluten free flour is used so that if you prefer to search your recipes by flour-type (like me), you&rsquoll save yourself some time. I hope you have a pancake-filled weekend and be sure to save these beautiful recipes for your gluten free breakfast needs! Here they are (in no particular order)!

1. Gluten Free on a Shoestring: Healthy Oatmeal Gluten Free Pancakes &ndash oat flour and gluten free all-purpose flour

7. FitSugar: Gluten Free Vegan Pancakes &ndash gluten free all-purpose flour

10. Squirrely Minds: Hearty Gluten and Sugar Free Pancakes &ndash almond meal

11. Boulder Locavore: Pumpkin Ricotta Pancakes with Ginger Thyme Syrup &ndash gluten free all-purpose flour

14. Free to Eat and Be: Applesauce Oat Pancakes &ndash oat flour

15. Cooking Ala Mel: Blueberry Earl Grey Pancakes &ndash oat flour and almond meal

16. Yeah&hellipImma Eat That: Fig Newton Pancake &ndash oat flour

17. Peachy Palate: Vegan Peach and Raspberry Gluten Free Pancakes &ndash gluten-free all-purpose flour

18. Family Fresh Cooking: Chocolate Pancake Layer Cake &ndash oat flour

22. Cookie and Kate: Buckwheat Pancakes &ndash buckwheat flour

23. Seasalt with Food: Gluten Free Banana Pancakes &ndash flour blend

24. Ana Fernandez: S&rsquomores Vegan, Gluten Free Pancakes &ndash gluten-free all-purpose flour

25. Wholesome Cook: Paleo Almond Pancakes &ndash almond meal

27. Barefeet in the Kitchen: Light and Fluffy Gluten Free Pancakes &ndash brown rice flour

28. Just as Delish: Buckwheat Oat Pancakes &ndash oat flour and buckwheat flour

29. Life is Like a Dumpling: Baked Almond Pancake &ndash almond flour

30. Gluten Free Fix: Gluten Free Pancakes &ndash coconut flour and almond flour

31. Yeah&hellipImma eat that: Savory Blueberry Pecan Cornmeal Pancakes &ndash cornmeal and oat flour

32. Girl Cooks World: Beghrir &ndash Morroccan Gluten free Pancakes &ndash brown rice flour and sorghum flour

34. Sprouted Kitchen &ndash Lemon Pancakes with Yogurt and Berries &ndash quinoa, almond, and oat flour

40. Reclaiming Provincial: Banana Buckwheat Pancakes with Cacao Nibs &ndash buckwheat flour

41. Yammie&rsquos Glutenfreedom: Oatmeal Cookie Pancakes &ndash oat flour

44. Calm Mind Busy Body: Gluten Free Vegan Strawberry Apple Pancakes &ndash chickpea flour and buckwheat flour

45. A Calculated Whisk: Banana Pecan Pancakes &ndash almond flour

46. Minimalist Baker: Peanut Butter Cup Pancakes (Vegan + Gluten Free) &ndash oat flour and gluten free all-purpose flour

47. Offbeat and Inspired: Sprouted Kitchen Cornmeal Cakes with Cherry Compote &ndash cornmeal and gluten-free all-purpose flour

48. The Organic Dietitian: Chai Buckwheat Pancakes &ndash buckwheat flour

49. Cannelle et Vanille: Pea Pancakes with Smoked Salmon &ndash peas and brown rice flour

50. Running to the Kitchen: Pumpkin Paleo Pancakes &ndash almond flour and coconut flour

Feed your eyes and soul and belly! And have a great weekend!

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Tuesday 8th of December 2020

very nutritious.. healthy and tasty at the same time . easy yet tasty recipes. recommended to all health conscious people out there..

Gluten-Free Oatmeal Pancake Recipe

I have two things on my mind this week — eating anything that was forbidden during Passover (like grains) and being mindful of our consumption of limited resources with Earth Day coming up on April 22nd. “How will she ever revert this to a pancake recipe?” you ask. Stay with me, peeps.

Passover, which occurred last week, is a mighty 8-day abstinence from eating all grains, except wheat turned into matzoh. Giving up bread, pasta and most starches isn’t such a big deal to me, but my hubby and the kids start groaning after about Day 3. “How much loooooonger?” “How come we can’t have rice? Jack’s family eats rice during Passover.” “What. It ends on Saturday night? I thought it ended on Friday!” And so on and so forth. Same spiel every year. Yawn. So on sundown of the 8th day, my people were freed from bondage, ordered pizza and ravaged it like contestants on “Survivor.” As for me, I will admit, I was missing oatmeal for breakfast. Sunday morning I made an extra-large batch thinking everyone craved it as much as I did. Wrong! Everyone was craving bagels. That brings me to my other thought for the week which is being efficient with resources and limiting waste. I needed a creative way to use that leftover oatmeal!

By now you know I am serious about pancakes. I make them twice per week, very often varying the flours or even adding pumpkin and spices to the mix. I love that everyone has fun customizing his or her own with fruit, nuts or chocolate chips. Yesterday I made a a lovely batch of oatmeal pancakes with some of the leftovers from Sunday’s excess. I added a good cup’s worth of steel cut oatmeal to gluten-free oat flour and buckwheat flour, which gave the pancakes these fantastic tiny little chewy bites. I am a big fan of texture and whole grain flavors, so I adore these pancakes. If you’ve never tried buckwheat flour, it has a great wholesome earthiness, but it does lend an odd, grey color to the batter. By the way, buckwheat has no wheat in it and isn’t even related to wheat. In fact, it is a relative of the rhubarb family, which is why it’s gluten-free.

Oat flour is quite simple to make yourself if you don’t feel like buying it. Just process rolled oats in the food processor until powdery. That’s it! If you need or want the oat flour to be gluten-free, you must buy oats/oat flour that is labeled as such, because otherwise it can contain trace amounts of gluten. If you’re like my husband and are wondering how they take the gluten out of oats, they don’t really. Botanically oats should not contain gluten, but they do share crop space with gluten-containing grains and often they are processed in facilities which also process wheat and barley, for example. So the oats can pick up gluten that way. But if you prefer, feel free to use my standard whole wheat pastry flour for the oat and buckwheat flours. It just won’t be gluten-free and it will taste more like my traditional buttermilk pancakes, but with a little chew from the oats. I tend to adorn these pancakes with the same yummies that I would add to a bowl of oatmeal — diced bananas, chopped walnuts, and the like. But strawberries are incredible and plentiful right now, so we all included them yesterday and my husband tossed in his standard handful of blueberries. Mr. Picky eats these pancakes just fine, but did declare my “normal” pancakes are his first choice.

Extra pancake batter? We won’t waste it!! It will stay good in the refrigerator for a few days and can be used to make fresh pancakes later in the week. If you use buckwheat flour, don’t be put off by the gumminess of the batter. It’s very normal and still turns out perfect pancakes. You can also make all the pancakes at once and freeze them for another day. I like to put a piece of parchment paper in between each piece so they don’t stick together. Another idea is to use the pancakes instead of bread for a sandwich or a roll-up. Any other creative ideas for using up oatmeal or pancakes??

Jump to:

Buckwheat flour may sound like a danger zone for anyone following a gluten free diet but, despite the deceiving name, it is actually, a gluten free food. In fact, it's more closely related to rhubarb than it is to wheat.

  • High in fiber and protein - coming in at 13% each (compared to white rice flour with 5% protein and 2.5% fiber)
  • Light, mildly flavored
  • Peak performer for quick breads, yeast breads and cakes
  • Technically grain-free

Buckwheat Oat Pancakes

Updated 7/28/15
Sunday has evolved into pancake day and these are a new favorite for Tim and I… We’ve been making them almost every week! I always trying to add more variety into our diet and buckwheat flour has been on my list of things to try for awhile. It holds up just like whole wheat flour in this recipe, but I haven’t used it in other applications yet. I am also a huge fan of Manitoba Harvest Hemp Hearts for not only crunch on top, but also an extra hit of fiber, protein and essential fatty acids. (I add them to oatmeal all the time, too.)

While we love pancakes on Sundays, you can also keep them in the fridge or freezer to heat up in the toaster oven, or even stove, on a busy morning. Instead of cooking ahead, you can even just keep the batter in the fridge for a few days to make them fresh in the morning!
Due to the low fat content paired with a decent carbohydrate & protein content, having 3 of these post-workout can be great for recovery. With a 3:1 carb to protein ratio, eat up after a cardio session or strength workout, athletes.

While you can add some 100% pure maple syrup like Tim, I love any type of nut butter or apple butter. A mix of apple butter and sunflower seed butter is amazing! Feeling more like waffles? Try these!

Buckwheat Oat Pumpkin Pancakes(V, GF, DF)

Makes 8 large Pancakes


  • 1 1/2 Cup (180 grams*) buckwheat flour
  • 1 Cup (80 grams*) rolled or quick oats
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tbsp apple cider vinegar
  • 2 2/3 Cup unsweetened soy milk**
  • 2/3 Cup Applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground chia or flax seeds
  • Topping suggestions: Sliced banana, hemp seeds, nut butter and apple butter

*Since flour can easily pack itself down in storage, I like to use my food scale for accuracy.

**I have used almond and cashew milk successfully, too, but prefer and recommend soy milk for the protein content


  • Mix together all of the dry ingredients in a medium bowl
  • In a larger bowl, mix the milk and apple cider vinegar with a hand mixer for 1 minute or whisk for 2, then add all of the other wet ingredients together.
  • Add the dry to the wet and whisk until you have a smooth consistency (do not over mix)
  • Pour a slightly heaping 1/2 cup at a time onto a cast iron or non stick pan over low-medium heat (closer to medium on my gas stove). You should know your own pans well enough to determine whether or not they need a very quick spray of cooking spray.
  • Add desired amounts of sliced banana, hemp seeds or other toppings before flipping.
  • As with any pancake recipe, once you start to see bubbles form on top, flip the pancake. After about 1 minute you should be able to remove from heat.
  • Top with one tablespoon of nut or seed butter and 1 tablespoon apple butter before serving.


I’d recommend cooking all the pancakes at once and storing the leftover pancakes in a sealed container in the fridge. This way, you can easily reheat them on a skillet when you want them next.

The other option is to refrigerate the batter. You’ll want to let it sit out for a bit before cooking it when you do take it out of the fridge. Try not to overwork or over mix the batter when refrigerating or when taking it out and pouring it into a bowl to use.

Baking with protein powder

These oat-hemp pancakes contain eggs and collagen powder to balance the carbohydrate in the oats. It’s important for my health to boost the protein in a pancake, much as I love them for breakfast. Otherwise the glycemic index is high, and my blood sugar will spike, leaving me hungry (and cranky) very soon. It’s also best for me to avoid syrup – again, more impact on the blood sugar.

If you don’t have collagen powder, or want to make these vegetarian, try another type of protein powder such as whey (from milk) or pea — but just know that I haven’t tried those so can’t vouch for how they will turn out.

Gluten-Free Pancake Mix

Pancakes have always been one of my favorite foods. There’s something about a fluffy stack of pancakes covered in butter and syrup that makes getting up just a little bit easier.

And though my preferences for pancakes have evolved over the years to include much healthier versions, I can always go back to enjoy a classic stack with no mix-ins or crazy flavors.

Though John and I are not required to eat gluten-free, a number of our friends are, which has not only caused us to be more considerate of their needs but also more aware of how gluten sneaks its way into so many of the foods we enjoy – including pancakes.

I was inspired to create a gluten-free pancake mix not only for gluten-free eaters, but also for those who hope to experiment with gluten-free eating or are just looking for a more wholesome, homemade everyday pancake mix.

Though I’m not a gluten-free cooking expert (yet), I do know one thing about baking gluten-free: mixing/blending flours is a must. It provides diversity and complexity, which (hopefully) provides the final product with a density and texture that is similar to that of gluten-containing goods.

For this reason I went with a wholesome mix of brown and white rice flours, buckwheat flour, GF oat flour, cornmeal, and a pinch of xanthan gum for binding. The rest is pretty basic stuff: sugar, salt, baking soda, and baking powder.

You guys, the result was amazing and exactly the GF mix I was hoping for.

1 1/2 cups milk or buttermilk
1 egg
1 Tbsp melted butter or oil

And voila! You have some seriously fluffy, delicious (and hearty) pancakes on your hands.

What do they taste like? Fluffy, not too sweet and perfect under a drizzle of melted butter and honey or syrup.

John and I both agreed that you wouldn’t be able to guess they were gluten-free if you didn’t know otherwise. That counts as a massive success in my book. Make this for yourself for quick, weekday breakfasts, or as a Christmas gift for gluten-free eaters in your life. They’ll love you forever – promise.

This recipe is also customizable! Add any spices you prefer to the mix, such as cinnamon, cardamom, or nutmeg. And if you can’t get your hands on any of the flours I list, play around with the other GF flours to compensate. It should be fairly forgiving. As well, boost their flavor by adding mashed banana, blueberries, peanut butter or chocolate chips to the batter before cooking. And lastly, don’t forget the butter and syrup (or honey, as I prefer). Enjoy!

NOTE: Recipe updated January 8, 2016 to include: Added note about raw buckwheat flour, not toasted buckwheat flour. I buy raw buckwheat groats from the store and grind them into flour!