Pineapple Oatmeal Pancakes Gluten Free Recipes

PINEAPPLE OATMEAL

Pineapple Oatmeal image

Oatmeal for breakfast is a standard item, but I like to mix it up a bit. This version gets some natural sweetness from pinapple juice and tidbits. It is definitely worth trying! -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 3 servings.

Number Of Ingredients 11

Ingredients

1-1/4 cups water
1/2 cup unsweetened pineapple juice
1/4 teaspoon salt
1 cup quick-cooking oats
3/4 cup unsweetened pineapple tidbits
1/2 cup raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 cup chopped walnuts
Fat-free milk, optional

Steps:

In a large saucepan, bring water, pineapple juice and salt to a boil over medium heat. Stir in oats; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir in pineapple, raisins, brown sugar, cinnamon and vanilla. Cover and let stand for 2-3 minutes. Sprinkle with walnuts. Serve with milk if desired.,

Nutrition Facts : Calories 323 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 61g carbohydrate (34g sugars, Fiber 5g fiber), Protein 6g protein.

EASY GLUTEN FREE OATMEAL PANCAKE RECIPE BY TASTY

Easy Gluten Free Oatmeal Pancake Recipe by Tasty image

Here's what you need: rolled oats, nutmeg, cinnamon, baking powder, salt, almond milk, eggs

Provided by Shashi Charles

Categories Breakfast

Yield 2 servings

Number Of Ingredients 7

Ingredients

200 g rolled oats
½ teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon salt
2 cups almond milk, (or milk of your choice)
2 eggs

Steps:

Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
While waiting, place a pan over a low-medium flame and let it warm.
When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
*Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
Enjoy!

Nutrition Facts : Calories 124 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 0 grams

PINEAPPLE OATMEAL PANCAKES (GLUTEN-FREE)

Pineapple Oatmeal Pancakes (Gluten-Free) image

Oh my gosh these are AWESOME! This can of pineapple on the counter was calling to me, and my husband can't eat wheat, so if I make pancakes they're gonna have oats in them. Plus, the Tahitian Pancakes came up on Heroes in the past week or so, so that's on my mind. I combined two different recipes that I found online, one for pineapple pancakes and one for oatmeal pancakes. Neither one is like this new version though. SO AWESOME! One last thing, I used coconut milk instead of cow milk, since my husband is also on this non-dairy kick. This recipe makes A LOT of pancakes, and they're very filling. Store uneaten pancakes in the fridge and have breakfast all week!

Provided by kitchengrrl

Categories Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups rolled oats
1/4 cup rice flour
1/4 cup unsweetened dried shredded coconut
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, beaten
2/3 cup milk
1/4 cup butter, melted
1 (20 ounce) can crushed pineapple in juice

Steps:

In a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.

Nutrition Facts : Calories 261.3, Fat 11.5, SaturatedFat 6.5, Cholesterol 97.4, Sodium 329.1, Carbohydrate 34.2, Fiber 3.1, Sugar 14.2, Protein 7.1

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