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Gluten-Free Chocolate Oatmeal Pancakes

Servings 11 -12 pancakes using a 1/4 cup measuring cup to pour batter into pan

Ingredients

  • 1 cup gluten-free quick-cooking oats
  • 1 cup low-fat milk or non-dairy milk
  • 4 tablespoons virgin coconut oil melted
  • 2 eggs lightly beaten
  • 4 tablespoons unsweetened cocoa
  • 4 tablespoons gluten-free flour mix
  • 4 teaspoons baking powder
  • 6 tablespoons maple syrup

Toppings

  • fresh strawberries tossed a little organic sugar
  • fresh whipped organic cream lightly sweetened with organic sugar

Instructions

  1. Place oatmeal and milk in microwaveable glass measuring cup or bowl. Microwave 2 minutes; let cool. Stir in coconut oil, eggs, cocoa, gluten-free flour mix, baking powder and maple syrup. If mixture is too thick, thin with a little extra milk.
  2. Heat skillet on medium heat and lightly grease with coconut oil. Scoop batter onto pan and cook on both sides until browned. Pancakes brown quickly, so turn the heat down to medium-low as soon as you put the batter into the pan.
  3. Serve with strawberries and whipped cream on top, if desired.