25-Minute Oat Flour Pancakes with Buttermilk Syrup
These fresh, fluffy oat flour pancakes with buttermilk syrup have been one of our most requested recipes over the years. Everyone who makes them loves how delicious they turn out. Everyone will be able to join in on the fun because they are gluten-free and topped with the best buttermilk syrup. We use rolled oats rather than gluten free flour making them a bit unique.
Servings: 10 servings
Calories: 381kcal
Cost: $5
Ingredients
- 2 cups certified gluten-free oats
- 2 cups buttermilk
- 2 eggs
- ¼ cup butter
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon aluminum-free baking soda
- 1 tablespoon cinnamon
- ½ teaspoon salt
Buttermilk Syrup:
- ½ C butter
- ¾ C sugar
- ½ C buttermilk
- 1 tsp. gluten-free vanilla
- 1 tsp. aluminum free baking soda
Instructions
- Grind 1 cup oats into oat flour (or just use oat flour if you prefer in place of one cup of oats)
- For the pancakes, mix oats and buttermilk and refrigerate over night or at least 2 hrs
- The following morning add the rest of the ingredients
- Fry on a non-stick griddle or well greased pan
- For the buttermilk syrup, bring first 3 ingredients to a boil
- Remove from heat and add vanilla and baking soda
- Serve hot over oatmeal pancakes.
Notes
Keep leftovers in the fridge in an airtight container. Warm in the microwave and serve.
Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 41g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 709mg | Potassium: 252mg | Fiber: 3g | Sugar: 26g | Vitamin A: 715IU | Calcium: 145mg | Iron: 1.2mg