Gluten-Free Oatmeal Raisin Pancakes

Who says you can't have cookies for breakfast?  These healthy, vegan, gluten-free pancakes pack all of your favorite flavors of a classic oatmeal raisin cookie into a healthy breakfast, free of refined sugars or flour.  Loaded with nutritious whole grains and naturally healthy fat from almond butter, this recipe is essential for your morning ritual.

EASY          Servings: 4           Ready In: 15 minutes

Gluten-Free Oatmeal Raisin Pancakes - Healthy, Plant-Based, Whole Grain, Vegan, Breakfast Recipe with No Refined Sugar or Syrup

Gluten-Free Oatmeal Raisin Pancakes - Healthy, Plant-Based, Whole Grain, Vegan, Breakfast Recipe with No Refined Sugar or Syrup

Chef's Tip:  Mash up the banana before peeling it.  Give it a good squeeze to get a mushy consistency.  This will bring natural, whole foods sweetness to these pancakes, without refined sugar

Chef's Tip:  Mash up the banana before peeling it.  Give it a good squeeze to get a mushy consistency.  This will bring natural, whole foods sweetness to these pancakes, without refined sugar

Chef's Tip:  When you combine the wet ingredients, use a fork to mash everything together.  Leave a few chunks of banana in there to give some nice pops of sweetness for this healthy pancake recipe

Chef's Tip:  When you combine the wet ingredients, use a fork to mash everything together.  Leave a few chunks of banana in there to give some nice pops of sweetness for this healthy pancake recipe

Chef's Gluten-Free Tip:  Whole Grain Oat Flour and rolled oats are naturally gluten-free.  However, if you are Celiac or particularly sensitive to gluten, check for products specifically labeled "gluten-free" to avoid the risk of cross-contamination

Chef's Gluten-Free Tip:  Whole Grain Oat Flour and rolled oats are naturally gluten-free.  However, if you are Celiac or particularly sensitive to gluten, check for products specifically labeled "gluten-free" to avoid the risk of cross-contamination

Chef's Baking Tip:  Combine all of the dry ingredients and raisins separately, before adding in the wet ingredients.  This ensures your flour, oats, spices, and baking powder will be even spread throughout the batter for these healthy pancakes

Chef's Baking Tip:  Combine all of the dry ingredients and raisins separately, before adding in the wet ingredients.  This ensures your flour, oats, spices, and baking powder will be even spread throughout the batter for these healthy pancakes

Oil Free?  Pancakes are one of those few foods that are really challenging to make oil-free.  Despite much recipe testing and using a non-stick pan, I found a light spray of oil necessary to prevent burnt or stuck pancakes

Oil Free?  Pancakes are one of those few foods that are really challenging to make oil-free.  Despite much recipe testing and using a non-stick pan, I found a light spray of oil necessary to prevent burnt or stuck pancakes

Chef's Tip: For a crispier pancake, use a wide spatula to press down the pancakes just before removing from the heat. This will give you some crispier edges. 

Chef's Tip: For a crispier pancake, use a wide spatula to press down the pancakes just before removing from the heat. This will give you some crispier edges. 

Ingredients

2 tbsp. flax meal
1/4 cup warm water
2 very ripe medium bananas
1/2 cup almond milk
1 tsp. vanilla
2 tbsp. almond butter
1 tsp. cinnamon
1 cup rolled oats
1/2 cup oat flour
1/8 tsp. salt
6 tbsp. raisins
1 tbsp. coconut oil, for cooking


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Procedure

Gather ingredients.Preheat a griddle or non-stick pan over medium-low heat. Lightly grease with some of the coconut oil. 

To make the flax egg: Combine the flax meal and 6 tbsp. warm water. Allow to sit for at least 5 minutes, until gooey and "egg-like". 
To make the pancake batter: Use your hands to squish the ripe bananas
Place the mashed bananas into a large mixing bowl. 
Add the almond milk, vanilla, almond butter, and cinnamon. 
Use a fork to thoroughly mash everything together. You want a smoother consistency, but it's okay to leave a few small chunks of banana. 
Add the flax egg and stir to combine. 
In a separate large bowl, whisk together the dry ingredients: the oats, oat flour, baking powder, and salt. Add the raisins. 
Add the wet mixture to the dry ingredients. 
Stir just until combined. It's okay to have a few lumps. Let sit for a minute or two to allow the flavors to develop. 

To cook the pancakes: Portion about 1/4 cup of batter for each pancake, onto your preheated, greased pan. 
Cook until lightly browned and bubbly around the edges, about 2-3 minutes. 
Flip and continue cooking. When lightly browned on both sides, remove from the heat and repeat as needed for remaining batter. 

Chef's Tip: For a crispier pancake, use a wide spatula to press down the pancakes just before removing from the heat. This will give you some crispier edges. 

Serve with halved grapes or diced bananas.

Yield: 12 pancakes


Step-by-Step Photos:

Nutrition Facts
Serving size: 1/4 of a recipe (3 pancakes).

Calories 396.34
Calories From Fat (29%) 114.15
% Daily Value
Total Fat 13.41g 21%
Saturated Fat 4.16g 21%
Cholesterol 0mg 0%
Sodium 102.56mg 4%
Potassium 646.63mg 18%
Total Carbohydrates 61.29g 20%
Fiber 9.97g 40%
Sugar 7.78g
Protein 11.54g 23%
Calcium 6.66mg <1%
Iron 99.62mg 553%
Vitamin A 39.76IU <1%
Vitamin C 0.1mg <1


Healthy, delicious gluten-free, vegan cookies? Yes, they do exist. This easy recipe avoids refined sugar or syrup with the natural sweetness of bananas. Applesauce keeps them oil-free. Whole grain oats are great source of vegetarian protein and plant-based fiber. These treats are delicious enough for dessert...and nutritious enough for breakfast.