Gluten-free oatmeal pancakes
These gluten-free oatmeal pancakes feature a creamy texture from cream cheese, balanced with honey and cinnamon for a naturally sweet taste. Quick to prepare, they're a nutritious breakfast option packed with protein and fiber.
Cook time 5 min
Prep time 2 min
Ingredients:
2 oz cream cheese2 eggs
1 tbsp honey
1/2 tbsp cinnamon
1 cup multi-grain oatmeal
These gluten-free cream cheese, egg, honey, and oatmeal pancakes are a delightful and nutritious way to start your day. Packed with protein and fiber, they provide sustained energy and a deliciously sweet and creamy flavor. Whether you are gluten intolerant or simply looking for a healthy breakfast alternative, these pancakes are sure to satisfy your cravings.
Instructions:
- Make sure the cream cheese is softened to room temperature.
- Measure out all the ingredients accurately for a balanced mixture.
- In a medium mixing bowl, add the softened cream cheese and eggs.
- Use a whisk or an electric mixer on low to blend until the mixture is smooth and well-combined.
- Add the honey to the mixture and continue to blend until fully incorporated and the batter is smooth.
4. Add the Dry Ingredients:
- Gradually add the multi-grain oatmeal to the wet mixture, stirring continuously.
- Sprinkle in the cinnamon and mix until everything is well combined. The batter will be slightly thick and chunky due to the oatmeal.
- Preheat a non-stick skillet or griddle over medium heat.
- Lightly grease it with a small amount of oil or butter to prevent sticking.
- Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 2–3 minutes on the first side, or until bubbles start to form on the surface and the edges look set.
- Flip the pancake carefully and cook for an additional 2 minutes or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate. If needed, keep them warm in a low oven while you cook the remaining batter.
- Serve warm with your favorite toppings such as fresh berries, a drizzle of additional honey, maple syrup, or a dollop of yogurt.
These gluten-free pancakes made with cream cheese, eggs, honey, and oatmeal are not only easy to make but also a nutritious and tasty start to your morning. With the added tips, you can perfect your pancake-making skills and enjoy a delicious breakfast that's both satisfying and healthy. Enjoy the blend of sweet honey, creamy cheese, and hearty oatmeal in every bite!
Gluten-free oatmeal pancakes FAQ:
Cook the pancakes for 2–3 minutes on the first side until bubbles form and the edges look set. Flip and cook for an additional 2 minutes until golden brown.
Yes, you can substitute cream cheese with a dairy-free alternative such as vegan cream cheese or silken tofu for a similar texture. Note that this may slightly alter the flavor.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months; just make sure to separate layers with parchment paper.
A non-stick skillet or griddle is recommended. A standard 10-12 inch skillet works well, allowing enough space to cook multiple pancakes at once without overcrowding.
The pancakes are done when they are golden brown on both sides and firm to the touch in the center. You can also use a toothpick to check for doneness; it should come out clean.
Cooking Tips:
- For a smoother batter, blend the ingredients thoroughly until you achieve a uniform consistency.
- If you prefer thinner pancakes, add a little bit of milk or water to the batter until you reach the desired consistency.
- Let the batter rest for a few minutes before cooking to allow the oatmeal to absorb some of the moisture.
- Use a non-stick skillet or lightly grease your pan to prevent the pancakes from sticking.
- Cook the pancakes over medium heat to ensure they cook through without burning. Flip them gently when bubbles form on the surface.
- Serve the pancakes warm with your favorite toppings, such as fresh fruits, nuts, or a drizzle of extra honey.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 8g
Carbohydrates 24g
Fiber 3.50g
Sugar 6g
Fat 6g
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