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!
Love pancakes and oats?
I do, and this is a delicious combination of both. If you eat grain-free, this recipe is not for you, but 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.
When I first made these flourless oatmeal coconut milk pancakes, I used yogurt as the main liquid base. I soon decided that it was 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.
- Before you add the eggs to the mixture, beat them lightly in a separate bowl. This prevents you from accidentally getting eggshells 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.
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. If you want a version that uses less oil and cooks all at once in the oven, try my baked oatmeal pancake.
Enjoy! Please let me know in the comments what you thought of these.
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.
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.
1 13.5-ounce can of coconut milk
2 cups organic rolled oats, uncooked
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
- Combine the oats, coconut milk, almond milk and raisins and allow to soak for several hours or overnight.
- Beat the eggs in a separate bowl, then stir into the oat-coconut milk mixture.
- Mix the dry ingredients together, then stir into the wet ingredients.
- Heat about 1 tablespoonful of coconut oil in a nonstick pan or griddle over medium-high heat.
- 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.
- To be sure the recipe is gluten-free, use Bob’s Red Mill gluten-free oats or Thrive Market gluten-free oats.
- Prep time doesn’t include soaking time.
Keywords: flourless, gluten-free, dairy-free