Gluten-Free Oat-Hemp Protein Pancakes

These oat-hemp protein pancakes are savory, filling, and light, with just a hint of elasticity from collagen. We enjoy them with fruit rather than with fruit in them - bananas are the favorite - and a sprinkling of hemp seed on top. 

Gluten-free recipes with oats

One of my first (and favorite) recipes on this blog was my flourless oatmeal pancakes. Though I still think those are fabulous, they need several hours to soak because you are using intact oats, and they take some time and patience to cook.

These oat-hemp pancakes have some of the same benefits but are quicker to assemble because when you grind your oats, they need less time to hydrate.

Oats can be tricky to digest, even though they are gluten-free. The best substitution I’ve found is quinoa flakes, if you can find them, as they are equally delicious and more easily digested. 

Baking with protein powder

These oat-hemp pancakes contain eggs and collagen powder to balance the carbohydrate in the oats. It’s important for my health to boost the protein in a pancake, much as I love them for breakfast. Otherwise the glycemic index is high, and my blood sugar will spike, leaving me hungry (and cranky) very soon. It’s also best for me to avoid syrup - again, more impact on the blood sugar. 

If you don’t have collagen powder, or want to make these vegetarian, try another type of protein powder such as whey (from milk) or pea -- but just know that I haven’t tried those so can’t vouch for how they will turn out.  

Can these oat pancakes be made in advance?

The recipe as given will make about 25 pancakes of 3 inches each, and we find that 5 pancakes make a decent serving. The leftovers keep really well, and we reheat them either in the microwave or by placing them back on a warm skillet. In the unlikely event that you need to keep them for more than a couple of days, wrap them in waxed paper, then place in a Ziplok bag and freeze for up to a month. 

Are these pancakes sugar-free?

I use no sweetener in the pancakes except for the apple, and that’s sweet enough for me. You can place maple syrup on the table for anyone who wants them sweeter! 

Ingredients and Substitutions

Here are some bits of information about ingredients and substitutions you might try:

Egg-free: To replace the eggs in this recipe, try replacing each with a “flax egg” (for each egg, 1 tablespoon ground flax seeds + 2 ½  tablespoons lukewarm water, mixed and allowed to gel for 10 minutes).

Oat-free: I have substituted quinoa flakes for rolled oats before with excellent results.

Sugar-free: There is naturally-occurring sugar in the apple, and you could leave it out though the pancakes would be pretty bland. Expect to add a little more of the non-dairy milk to replace the apple’s moisture, so that the pancakes will spread out enough on the hot pan. 

Protein powder: I’ve used Great Lakes Gelatin Collagen Hydrolysate -- since I take it anyway to help my joints. It dissolves easily without clumping and adds no flavor at all. 

Coconut-milk: I used unsweetened non-canned coconut milk, like SO delicious. You can really use any unsweetened plant milk you like (dairy milk too).

Food processor: I use mine a lot, and love the texture of the ground oats and apples that it produces. A blender will give a smoother pancake. 

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If you have a chance to make this recipe, please leave me a comment below to let me know how it went!

Enjoy,

Beth

Other recipes you may enjoy

Buckwheat-Currant Pancakes Gluten-Free

Flourless Oatmeal Coconut Milk Pancakes

Flourless Baked Oatmeal

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5 from 1 vote

Gluten-Free Oat-Hemp Protein Pancakes

These oat-hemp protein pancakes are savory, filling and light, with just a hint of elasticity from collagen. We enjoy them with fruit rather than with fruit in them - bananas are the favorite - and a sprinkling of hemp seed on top.

Course Breakfast

Cuisine American

Keyword collagen powder, easy breakfast, easy recipe, oat pancakes, oat-hemp pancake, pancakes, protein pancakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 5 servings

Author Beth

Ingredients

• 1 ½ cups gluten-free rolled oats or if you don’t have a food processor, use oat flour
• ⅔ cup cored and diced apple or grated apple, or unsweetened applesauce
• 3 tablespoonfuls 20 g unflavored collagen powder (or try a protein isolate, like pea or whey)
• 2 eggs at room temperature (or flax eggs)
• 1 cup unsweetened non-canned coconut milk at room temperature
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• ½ teaspoon vanilla extract
• 2 tablespoons hemp hearts
• Coconut oil for greasing the pan
• Fresh fruit for serving (optional)

Instructions

• In a food processor, place the rolled oats and process until mostly ground, about 1-2 minutes. Add the diced apple and process until coarsely ground. 
• Add the remaining ingredients and process until smooth. 
• Allow the pancake batter to sit for 3 to 5 minutes so the oat flour can hydrate. The pancake batter should just slightly mound up in a spoon or scoop - if it’s too thick for that, add more of your chosen milk.
• Heat a griddle or nonstick or cast iron skillet over medium heat until a drop of water tossed onto it bounces and sizzles. Grease the pan with 1-2 teaspoons coconut oil per panful.
• Pour portions of about 2-3 tablespoonfuls of batter onto the hot griddle at least ½ inch apart from one another. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1-2 minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Remove from the skillet, and repeat with the remaining batter.
• The cooked pancakes can be kept warm in a single layer on a lined baking sheet in a 200°F oven before serving, then topped with fresh fruit before serving warm. They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use.

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