Gluten Free Porridge Pancakes – Oatmeal Flour

20130310_153038If you are gluten free you may miss certain “comfort” foods.  Pancakes may be one of those foods.  Top it off with real maple syrup or if you are concerned about blood sugar levels (we all should be), make your own delicious pancake syrup using coconut sugar, or a natural sugar substitute … YUMMY!!  Please do not use sucralose (known as Splenda).  Sucralose is the sweet deception of the century. It is truly damaging to your health.!  Read more here

This is a variation of a recipe I found in an old recipe book.  I altered it to make it gluten free, GMO free, and delicious.

Please be sure to read labels.  Not all oatmeal is gluten free!  Many brands package their oatmeal in facilities that also package wheat products – be sure also that your oatmeal is organic.  Genetically modified oats may look like healthy food, but in reality, like all GMO foods, it is poison.


1 cup Gluten Free Organic Rolled Oats
1 tsp Baking Powder
1/2 tsp Himalayan Rock Salt
1 tsp ground cinnamon (optional)

1 large Organic fresh Egg
1 tbsp Olive or Coconut Oil
1/4 cup plain full fat greek yogurt
3/4 cup filtered Water
1 to 3 tbsp sugar substitute (optional to taste)



Measure one cup of rolled oats into your food processor, blender, bullet or ninja and grind to a flour like consistency.  In mixing bowl mix dry ingredients. In a separate bowl, beat egg with a fork, add yogurt and water.  If desired add a little sugar substitute and whisk together until smooth.   Pour wet into dry ingredients, mix just to moisten.  Too much stirring will make your pancakes less fluffy.  Cook on non-stick, or lightly oiled griddle.  Pancakes are ready to turn when edges are dry looking (about 3 minutes).

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