Flourless Oatmeal Coconut Milk Pancakes

Flourless Oatmeal Coconut Milk Pancakes

These flourless oatmeal coconut milk pancakes are a perfect Saturday morning treat. They reheat beautifully later in the week. They are gluten-free, as long as you use gluten-free oats, and dairy-free. They can be made sweet or savory according to your preference – just adjust the amount of sweetener!

Flourless Oatmeal Pancakes with ghee and fruit on white plate

Love pancakes and oats?

Well, this is a delicious combination of both. If you are eating gluten-free, I recommend both Bob’s Red Mill Gluten-Free Rolled Oats and
Thrive Market Organic Gluten-Free Rolled Oats
.

Oatmeal with the typical toppings of syrup and /or fruit has too much carbohydrate for me and spikes my blood sugar. If I combine oats with the protein in the eggs and the satisfying fats contained in coconut oil and coconut milk, it will sustain me in the morning.

Flourless Oatmeal Pancakes with ghee and syrup on white plate

When I first made these flourless oatmeal coconut milk pancakes, I used yogurt as the main liquid base.

But, it’s silly to mix all those wonderful probiotics into a batter, then kill them with the heat of cooking! Coconut milk substitutes beautifully for the yogurt.

You can vary this recipe depending on how thick or thin or eggy you like your pancakes. An extra egg will make them more crepe-like and protein-rich. Additional almond milk will make a thinner pancake.

When you first mix the oats, raisins and coconut milk together, you will see some liquid, but soon the liquid disappears and the mixture thickens.

Oats and Raisins soaked in coconut milk for flourless pancakes

Kitchen tips:

  • Before you add the eggs to the mixture, beat them lightly in a separate bowl. This prevents eggshells from accidentally getting in your oat mixture.
  • Then, measure the spices and leavenings in a small bowl and mix them before adding to the rest of the batter. That way you’ll be less likely to get a mouthful of baking powder or soda in a pancake because the dark spices help you see if there are any little lumps of white.

Oats, raisins and apples in coconut milk with eggs and spices in bowls

The addition of a tablespoonful or so of coconut oil to the pan before each set of pancakes will ensure that they don’t stick and they turn out crispy.

Or, if you want a version that uses less oil and cooks all at once in the oven, try my baked oatmeal pancake.

Flourless Oatmeal Pancakes in nonstick skillet

The pancakes make a filling breakfast that everyone can top as they like. They make a great snack, too, so I make a double batch when I have time.

Pin for Later!

pinterest tall collage of flourless oatmeal pancakes

Enjoy! Please let me know in the comments what you thought of these.

Beth

Other breakfasts on A Meal In Mind

Flourless Baked Oatmeal

Peach Oatmeal Breakfast Clafoutis

Roasted Butternut Squash Hash Bowl

Sweet Potato Sausage Broccoli Breakfast Bake

Some links in this post are affiliate links. If you click on a link and purchase a product, I may earn a commission at no additional cost to you. This helps me support my blogging work, and I thank you. 

 

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Flourless Oatmeal Pancakes with ghee and fruit on white plate

Flourless Oatmeal Coconut Milk Pancakes

  • Author: Beth
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 30 pancakes 1x
  • Category: Gluten-free, breakfast
  • Method: Stovetop
  • Cuisine: American

Description

These flourless oatmeal coconut milk pancakes are a perfect Saturday morning treat and reheat beautifully later in the week. They are gluten-free, as long as you use gluten-free oats, and dairy-free. Enjoy them with apple butter, non-dairy yogurt and ghee.


Scale

Ingredients

1 13.5-ounce can of coconut milk

2 cups organic rolled oats, uncooked

3 eggs

1/2 cup raisins
1/2 cup almond milk
1 teaspoon vanilla extract
2 tablespoons maple syrup

½ teaspoon allspice

1 teaspoon cinnamon
1/2 tsp pink sea salt
1 tsp baking soda
1 tsp baking powder

1/3 cup coconut oil, for frying


Instructions

  1. Combine the oats, coconut milk, almond milk and raisins and allow to soak for several hours or overnight.
  2. Beat the eggs in a separate bowl, then stir into the oat-coconut milk mixture.
  3. Mix the dry ingredients together, then stir into the wet ingredients.
  4. Heat about 1 tablespoonful of coconut oil in a nonstick pan or griddle over medium-high heat.
  5. Cook the pancakes until the edges look dry and bubbles have appeared in the pancake (the cooked side should be lightly browned) and then flip and cook the other side. Add a little more oil before cooking each batch.

Notes

  1. To be sure the recipe is gluten-free, use Bob’s Red Mill gluten-free oats or Thrive Market gluten-free oats.
  2. Prep time doesn’t include soaking time.

Keywords: flourless, gluten-free, dairy-free

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stack of oatmeal pancakes on a white plate side view with text banner



8 thoughts on “Flourless Oatmeal Coconut Milk Pancakes”

  • What a great recipe! My husband went gluten free about 3 months ago due to developing an intolerance to it. I’m constantly seeking out new things to make for him and for both us to enjoy. Although I haven’t tried it out yet, it will be on the menu for next weekend. I’m bookmarking your site now so I can check back in for more recipes in the future. Thanks!

    • Kristen, this was one of my first published recipes and I can assure you it’s easy and tasty. If you eat dairy you can use yogurt instead of the coconut milk, but both are great. In case you would like to bake once rather than cook the pancakes on the griddle, tasty though they are, this same mix is what I used for the flourless baked oatmeal right next to the pancake recipe. Enjoy!

  • I don’t really care for oatmeal but mixing it and making a pancake would definitely get me to eat it. Thanks for the tips. It’s hard sometimes when cooking with different ingredients. The tips help. I will have to give these a try

    • Janice, I agree with you about not enjoying oatmeal but enjoying the texture and heft it gives to these pancakes. The longer you soak them, the less you will notice the oaty-ness, in my experience. Hope you enjoy them if you get the chance to try them out.

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