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These gluten free oatmeal pancakes without milk are so great you won’t believe they are gluten and dairy free.
As a kid I can remember eating pancakes and they were always made with cow’s milk and we usually had a glass of milk with them.
Now that I have to avoid dairy, I still want to enjoy pancakes now and then. Typically I eat an almond flour based pancake that is paleo and low carb, but one day I got tired of those.
So, I made these gluten free oatmeal pancakes without milk. Well, actually it’s more accurate to say that I substituted the milk out for coconut milk.
Perhaps you’ve heard that oatmeal actually has a lot of nutritional benefits. I know carbs are taboo right now but come on, every now and then even the strictest keto folks occasionally do a carb loading day.
Athletes need more carbs at times too so we decided to live dangerously and post a couple recipes on here that are actually not technically “low carb” for those people who are gluten and dairy free but maybe not always low carb.
I say at least make your carb loading day as nutritious as possible. Why not try something like this?
This is a great gluten and dairy free recipe for healthy carb loading, or just because you love oatmeal and all the nutrition it has to offer. Oatmeal is touted to contain antioxidants, help with weight, and blood sugar control.
It is loaded with fiber too so a lot of people choose this to relieve constipation. That’s always a good thing! Of course, we will want to make sure we are buying organic oatmeal.
Also, if you want to read about more of the great benefits of eating oatmeal just click here for a post devoted to just oatmeal.
Certainly, by now you know that we love anti-inflammatory spices and try to include them as often as possible in our cooking. We chose cinnamon and ginger for this one.
As a little refresher on the benefits of cinnamon and ginger keep reading:
Gluten free oatmeal pancakes without milk
- In a bowl, mix together: sugar, ginger,cinnamon, baking powder, coconut milk, melted ghee, oatmeal flour and oatmeal.
- Beat the egg lightly and add it to the previous mixture. Mix again.
- Heat a nonstick skillet.
- When the pan is hot, pour a ladle of oatmeal pancake batter. Cook 2 to 3 minutes
- Turn it over and continue cooking for another 2 minutes so that the oatmeal pancake is brown on both sides.
- Serve your pancakes immediately accompanied by raw almond butter as desired.
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