Gluten-Free Chocolate Oat Pancakes are the perfect morning indulgence! These gluten free pancakes are surprisingly healthy, even though they taste like a bakery brownie! These dessert-worthy pancakes are made with dairy free milk, gluten free flour and oats. These gluten free pancakes are sure to be a treat!
This post has been sponsored by Silk. All thoughts and opinions are my own.
Homemade pancakes are a weekend staple! These Gluten-Free Chocolate Oat Pancakes are so delicious, yet healthy! You’ll feel like you’re biting into a brownie with these chocolatey, gluten-free oat pancakes.
My husband has always had a gluten sensitivity. It’s certainly not an allergy but it’s something that we are conscious of.
My son and I love pancakes (we make these Sweet Potato Pancakes with Whipped Maple Butter allll the time) but often my husband would stay away from them if we made them for breakfast on the weekend because of his gluten sensitivity.
So one day, I decided to try to use oat flour to make some pancakes for him. Oat flour is super easy to make at home. You only need a small food processor and oats to create your own oat flour.
A quick note about using oats: a lot of oat varieties are not technically 100% gluten free. A lot of them are, apparently, made in the same processing location as flour and therefore can’t be considered totally gluten free.
There are definitely gluten free oats out there though and if you are making these for someone who has more than a gluten sensitivity, I’d definitely ask them how to go about using oats.
You can also just use 100% gluten free flour or 100% oat flour instead of the combination of oat flour and gluten free flour for this recipe instead.
The first time we made these pancakes, we used some cocoa powder and a bit of my husband’s chocolate protein powder.
The result was okay but I was determined to find a way to make pancakes for him that were super yummy and gluten free!
When I used all oat flour for the pancakes, the pancakes weren’t as fluffy and light as regular pancakes, so I decided to try doing half oat flour and half gluten free flour.
And that did the trick! These pancakes were just as fluffy as the Blueberry Cream Soda Pancakes we make all the time.
These chocolate pancakes are so tasty you’ll find yourself wondering how they can have such a little amount of added sugar and be pretty healthy.
My husband just kept saying “These taste like I’m eating a brownie. How can this be okay for breakfast?”
For these pancakes I used the new Silk Prebiotic Almond & Cashew Milk.
We always have a carton of Silk Unsweetened Almond Milk in our house for our toddler, but I was so excited to try this new Silk Prebiotic Almond and Cashew Milk.
It’s lightly sweetened, so I knew it would be the perfect complement to the cocoa powder in the pancakes.
And I’m pretty sure that this milk is what makes these pancakes taste just like a brownie or a slice of chocolate cake.
Hey, you can even add a dollop of homemade whipped cream for extra dessert-like goodness.
I shop at our local Kroger brand store, Fry’s Foods, all the time. I’m there probably may more often than I should be.
But it’s fantastic when I need to grab a bunch of things for different recipes and know I can find it all in one place. Our Fry’s Foods is the only place I’ve only found the Silk Prebiotic Almond and Cashew Milk so far!
You can also grab a digital coupon for $1 off any one Silk milk product from your local Kroger store.
These Gluten-Free Chocolate Oat Pancakes are going to be a part of our breakfast routine for a long time now that we know how easy they are to make and how delicious they are. If you’ve never made homemade pancakes before, you’re in for a real treat!
They are SO much better than using pancake mix for your Saturday morning breakfast routine. If you want to make a non-chocolate version of these, simply omit the cocoa powder. It is the best part though 😉
Ready to make your own pancakes?!
- 3 tablespoons unsalted butter, melted and cooled
- 1 cup of oats, ground into a fine-medium flour
- ¾ cup gluten-free flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- ¼ cup unsweetened cocoa powder
- 1 ¼ cup Silk Prebiotic Almond & Cashew Milk
- 1 egg
- Cooking spray or butter
- Bananas, optional
- Maple syrup, optional
- Melt 3 tablespoons butter in a microwave safe bowl. Set aside to cool.
- Using a small food processor, pulse oats until a fine to medium flour is made.
- In a medium bowl, whisk together oat flour, gluten free flour, baking powder, salt, sugar and cocoa powder.
- In a glass measuring cup, whisk together milk and egg. Then pour in butter, whisking vigorously.
- Whisk liquid mixture into flour mixture. Don't overmix batter, simply mix until just combined, lumps are okay. Let batter rest for 5 minutes.
- Meanwhile, preheat an electric skillet or large frying pan. Spray with cooking spray or melt 2 tablespoons of butter, spreading it over the skillet/pan.
- Use a ¼ measuring cup to pour batter onto hot skillet. Cook for 2-3 minutes then flip and cook on other side for 1-2 minutes. Repeat with remaining batter.
- Serve with sliced bananas and maple syrup.
If you aren't serving immediately, place pancakes in a single layer on a baking sheet or plate until ready to eat.
Substitute butter for oil for a totally dairy free option.
You can also use all oat flour for this recipe. Pulse about 2 cups of oats and then use 1 ½ cup of the oat flour made.
If you are not gluten free, you can use all purpose flour instead of gluten free flour or oat flour.