Gluten-Free Oatmeal Protein Pancakes Recipe

Name: Gluten-Free Oatmeal Protein Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUMBLE:; 1 cup Old-Fashioned Rolled Oats, Gluten-free If Needed (90g); 6 Tablespoons Oat Flour (40g); 1/2 cups Coconut Sugar; 1/4 cups Butter, Melted; FOR THE PANCAKES:; 1 cup Oat Flour (112g); 1/4 cups Monkfruit (or Granulated Sweetener Of Choice); 2 teaspoons Cinnamon; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Ground Ginger; 2 Eggs; 2 Egg Yolks; 1 cup Non-fat Vanilla Greek Yogurt (Dairy-Free Greek Style Yogurt Works Well Too); 1-1/2 cup Chopped Apple (166g); Maple Syrup For Serving

Servings: persons

FOR THE CRUMBLE:
1 cup Old-Fashioned Rolled Oats, Gluten-free If Needed (90g)
6 Tablespoons Oat Flour (40g)
1/2 cups Coconut Sugar
1/4 cups Butter, Melted
FOR THE PANCAKES:
1 cup Oat Flour (112g)
1/4 cups Monkfruit (or Granulated Sweetener Of Choice)
2 teaspoons Cinnamon
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Ground Ginger
2 Eggs
2 Egg Yolks
1 cup Non-fat Vanilla Greek Yogurt (Dairy-Free Greek Style Yogurt Works Well Too)
1-1/2 cup Chopped Apple (166g)
Maple Syrup For Serving

1
Preheat oven to 375u00b0F and line a cookie sheet with parchment paper or a silpat.
2
For the crumble, in a medium bowl, mix oats, oat flour and coconut sugar for the crumble. Stir in melted butter until crumbly. Spread in a single layer on the prepared pan and bake until golden brown, about 7-8 minutes. Remove from oven and let cool for 5 minutes-the crumbles will firm and crisp up a lot once cool!
3
For the pancakes, in a medium bowl, whisk oat flour, monkfruit, cinnamon, baking powder, salt and ginger. In a separate large bowl, whisk eggs, egg yolks and Greek yogurt.
4
Whisk dry ingredients into wet ingredients just until moistened; don't over-mix. Gently fold in apples.
5
Preheat grill to medium heat (or 350u00b0F) and rub with butter. Drop batter by 1/3-cup scoops, spreading out slightly on the griddle. Cook until edges are set and bubbles begin to burst in the tops, about 4-6 minutes. Flip and cook an additional 4-6 minutes until browned.
6
Serve with maple syrup and the crisp topping and devour!

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CRUMBLE:, 1 cup Old-Fashioned Rolled Oats, Gluten-free If Needed (90g), 6 Tablespoons Oat Flour (40g), 1/2 cups Coconut Sugar, and more.

Yes, Gluten-Free Oatmeal Protein Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Oatmeal Protein Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions