Oatmeal Raisin Pancakes (Gluten Free and Vegan)

Start your morning off with these delicious whole grain Oatmeal Raisin Pancakes, they are gluten free, vegan, and easy to make!

Yep, that’s right: another breakfast recipe! I noticed that there are a lot of breakfast recipes on The Fit Cookie, probably because breakfast recipes (especially pancakes) are fairly easy to make and pretty easy to adapt to gluten-free.

At any rate, here is another great pancake recipe to sink your teeth into on the weekends (or whenever your heart desires!).

Oatmeal Raisin Pancakes (Gluten Free and Vegan)

Start your morning off with these delicious whole grain Oatmeal Raisin Pancakes, they are gluten free, vegan, and easy to make!

Vegan, Gluten-Free; Free of: dairy, nuts, eggs, cane sugar 

5 from 1 vote

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Course: Breakfast & Brunch

Cuisine: American

Keyword: gluten free oatmeal pancakes, oatmeal pancakes, oatmeal raisin pancakes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 16 pancakes

Calories: 72kcal

Author: Sarah Jane Parker

Ingredients

• 1 cup brown rice flour
• ½ cup gluten-free oats either old fashioned or quick oats work well
• 1 Tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup raisins
• 1 ¼ cup milk
• 2 Tablespoons ground flax or chia seed
• 1 Tablespoon soy-free margarine or coconut oil, melted (I used Earth Balance Soy-Free)
• 1 teaspoon vanilla
• 1 teaspoon vinegar or lemon juice
• Liquid Stevia to taste

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Instructions

• Preheat a skillet or griddle.
• Whisk together dry ingredients in a large bowl.
• Stir the raisins into the dry ingredients, making sure to separate them and get rid of any clumps.
• In a separate medium bowl, whisk together the milk, ground flax seed, soy-free margarine, vanilla, vinegar, and liquid Stevia.
• Add the liquid ingredients to the dry ingredients and mix well. Allow the batter to sit for a minute to thicken.
• If the batter is too thick, add milk 1 Tablespoon at a time until it is the desired consistency.
• Using a 1/4 cup measure as a scoop, scoop the batter onto the hot skillet or griddle and cook until golden on each side.
• Top however you like: agave, maple syrup, honey, nut butter, soy-free margarine, or jam.
• Enjoy!

Nutrition

Calories: 72kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 100mg | Potassium: 162mg | Fiber: 1g | Sugar: 0g | Vitamin A: 40IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.5mg

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Sarah Jane Parker

Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.