While I love going out for a good breakfast, I like cooking at home even more.  Today I'm sharing one of my favorite lazy Sunday morning breakfast recipes from Sarabeth's Good Morning Cookbook with a few of my own enhancements - Gluten Free Oatmeal Pancakes! I chose to add a dash of ground nutmeg, bananas, and blueberries to my batch this time around, but I like to switch it up depending on what I'm in the mood for. Try out my go-to pancake recipe below, and let me know in the comments what you like to add in the batter!


Sarabeth's Good Morning Cookbook

Gluten Free Oatmeal Pancakes


  • 1 cup GF flour

  • 1 cup oatmeal

  • 1 tbs baking powder

  • 2 tbs sugar

  • 1/2 tsp salt

  • 2 1/2 cups milk

  • 2 large eggs, separated

  • Dash of ground nutmeg

  • Kerrygold butter

  • Warm maple syrup


  • In the Vitamix, blend the oatmeal on high

  • In a large bowl, whisk together the GF flour, oatmeal, baking powder, sugar, dash of nutmeg, and salt to combine, and make a well in the center.

  • In a medium bowl, whisk the milk and egg yolks until mixed

  • Pour into the well

  • Using a wooden spoon, stir just until the batter is mixed

  • Do not overbeat - a few tiny lumps of flour may remain

  • In a small bowl, beat the egg whites just until soft peaks form

  • Gently fold the whites into the batter & add in bananas and blueberries
  • Preheat the griddle and grease with Kerrygold butter

  • Pour the batter onto the griddle (about 1/3 cup for each pancake), leaving an inch or so between the pancakes

  • Cook until tiny bubbles appear on the surface of the batter (about 1 minute)

  • Carefully flip the pancakes and cook until the other side is golden brown (about 1 more minute)

  • Serve immediately with the syrup and Kerrygold on the side

  • Optional: Add a dash of ground nutmeg, bananas, and blueberries

Gluten Free Flour
Gluten Free Oatmeal Pancake Batter
Pancake Ingredients
Pancake Batter
Bananas and Blueberries