These light and fluffy, gluten-free, 6-ingredient, Oat Potato Pancakes are so satisfying, so delicious, so comforting, and yet, so good for ya! Whip up a stack to enjoy with your family this Saturday morning.
I’ve partnered with Eggland’s Best to bring you these gluten-free, Oat Potato Pancakes! Thank you so much for supporting the brands that keep this Blog Spinning!
When Saturday Mornings are filled with drizzles, my daughter and I usually sit around, catching up on the latest episode of Below Deck Med and enjoy a stack of these super easy Oatmeal Pancakes.
I first shared those Oatmeal Pancakes on here in the early days of this blog and these pancakes are some of our all-time favorite weekend pancakes!
Some days, my daughter likes to top her oatmeal pancakes with a mile-high tower of whipped cream, and other days she goes the savory route and tops hers with cheese and avocado.
Well, a few Saturdays ago, I watched her add spiced potato wedges and scrambled eggs onto her pancake stack and I got to thinking: why not take the basics of those oatmeal pancakes and add some potatoes into them to make some savory Oat Potato Pancakes?
And, y’all, guess what I have here? Yuppers, a delicious stack of fluffy and tender Oat Potato Pancakes!
These pancakes only call for 6 ingredients:
Rolled oats,
Baking powder,
Salt,
Dairy-free milk,
Potato,
And, eggs!
When It comes to eggs, Eggland’s Best is my favorite choice. I make sure I give my small family the best by always using Eggland’s Best eggs – like in these Oat Banana Chip Cookies and these Lemon Muffins! Truth is, Eggland’s Best eggs are superior. After all, their catchphrase IS “Better taste. Better nutrition. Better eggs.®” EB Eggs have more of the delicious, farm-fresh taste you and your family will love – no matter how you cook them.
EB Large Shell Eggs have:
10x more vitamin E
6x more vitamin D
3x more vitamin B12
More than double the omega-3s
25% less saturated fat
38% more lutein
Excellent source of vitamins B2 & B5
And, only 60 calories!
By the way, a complete list of the vitamins & nutrients in EB eggs can be found here: http://www.egglandsbest.com/superior-nutrition/nutritional-benefits-eb-eggs/ And, a complete nutritional breakdown of Eggland’s Best eggs versus ordinary eggs can be found here: http://www.egglandsbest.com/superior-nutrition/eb-eggs-vs-ordinary-eggs/
Now, coming back to these oat potato pancakes, I also added in a small smidge of smoked paprika but that’s totally optional. Y’all, these pancakes turned out so darn delicious. So satisfying, so delicious, so comforting, and yet, so good for ya!
I was almost through making a whole stack of these and whipping up some scrambled eggs to accompany them along with some Sweet Chili Sauce, when an idea occurred to me. Why not scoop out the middle of some of these pancakes and drop an egg into them kind of like you’d do with toast to make an Egg In A Hole?
And, that is exactly what I did with the remaining pancake mix.
When it was time to chow down, having one of those egg-filled oat potato pancakes on top of a plain oat potato pancake was such a delight. That oozy egg yolk dripping down and over both pancakes along with that sweet chili sauce, made for one heck of a glorious breakfast.
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Please head toEggland’s Bestto check out this recipe and more.
Yield: 10 pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
These light and fluffy, gluten-free, 6-ingredient, Oat Potato Pancakes are so satisfying, so delicious, so comforting and yet, so good for ya! Whip up a stack to enjoy with your family this Saturday morning.
Ingredients
- 2 ½ cups rolled oats
- 1 tbsp baking powder
- ¾ tsp salt
- 2 cups milk of your choice
- 2 + 3 Eggland’s Best eggs
- 1 medium sized yellow potato
- ¼ tsp smoked paprika, optional
Instructions
- Clean and peel the potato. Then place it in a microwave-safe bowl and microwave it for 5 minutes. Remove it from the microwave and let it cool a bit so it’s easy to handle.
- Meanwhile, place the rolled oats in a high-powered blender and pulse it until the oats have become more like oat flour.
- Add oat flour into a bowl, along with the baking powder and salt, and mix well.
- Pour in the milk.
- Then, beat 2 eggs together and add them to in the oat mix.
- Finally, grate the potato (make sure you handle it carefully if it’s still warm). And add the grated potato into the oat pancake mix.
- Stir the mix well and set aside for 7-10 minutes. The longer the mixture sits, the less likely will the mixture run when you place it on your hot pan, resulting in thicker pancakes.
- Spoon 4-5 spoonfuls of pancake mix onto a greased pan and let it cook for a couple of minutes – over a medium flame. Then flip and let cook another 2-4 minutes.
- For those pancakes with an egg cooked into them, after you flip the pancake, simply scoop the middle of the pancake out (there will be a bit of uncooked dough, but don’t worry about it). Break an egg into the middle of the pancake. Then, (now this part might seem odd but I learned this from the interwebs) add 2-3 tablespoons of water into the pan, cover it tightly and cook for 3-4 minutes.
- Uncover and serve warm!
Nutrition Information
Yield 10Serving Size pancakes
Amount Per ServingCalories 293Carbohydrates 40gFiber 5gProtein 15g
