Cookie and Kate · by Cookie and Kate★ 4.7
Gluten-Free Pancakes
NUTRITION · PER SERVING35M COOK
CAL 5%·PRO 7%
CARBS 12G46% OF CAL
2G FIBER8G OTHER3G TOTAL SUGAR
FAT 5G42% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with oat flour and Greek yogurt. A gluten-free breakfast that tastes indulgent but is easy to prepare.
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View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ⅔ cup plain yogurt*
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 2 large eggs
- 1 cup certified gluten-free oat flour**
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ teaspoon ground cinnamon (optional)
- Optional: up to 1 cup mix-ins***
- Avocado oil or unsalted butter, for greasing the pan
- Optional: up to ¼ cup milk of choice, for thinning the mixture
At a glance
PER SERVING · TIME 35M
CAL 5%·PRO 7%
CARBS 12G46% OF CAL
2G FIBER8G OTHER3G TOTAL SUGAR
FAT 5G42% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 142mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 62mg
- Calcium
- 32mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 142MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.