Day: July 17, 2025

Pancakes Prepared Without Gluten

Pancake enthusiasts, this recipe is just for you, regardless of whether you’re gluten-free! This simple recipe utilizes one nutritious flour—oat flour—and essential ingredients such as Greek yogurt, maple syrup, butter, and eggs. (If oat flour isn’t available, you can easily create your own by blending old-fashioned or quick-cooking oats in a blender or food processor.)

These delicious golden pancakes are fluffy, featuring a gentle oatmeal taste. The yogurt adds a slight tang akin to buttermilk, along with added protein, while the maple syrup provides a richer flavor compared to plain sugar.

You could definitely argue that these pancakes are healthier than a typical stack, especially when topped with wholesome options. Above all, they make for an enjoyable treat to present on weekends, and they reheat wonderfully for speedy weekday breakfasts.

Oat Flour Pancake Tips

Crafting pancakes is a skill! These tips will assist you as you whip up your initial batch.

Allow the batter to rest for ten minutes. This gives the oat flour time to absorb moisture, resulting in pancakes that are wonderfully fluffy.

Ensure the batter has the appropriate consistency. It shouldn’t be too runny or overly thick to stir easily. It’s just right when you can pour it into the pan to create a nice round shape without needing to spread it. If needed, add up to 1/4 cup milk to help thin the batter.

Gently coat your griddle or skillet with oil or butter. I like to use avocado oil for cooking pancakes because it has a high smoke point and a neutral taste (butter can burn quickly). Regardless of what you opt for, wipe off the excess with a paper towel to prevent smoking.

Always begin by cooking just one pancake. Once you’ve gained confidence with one pancake and ensured proper preheating of your skillet, you can cook more at once. Leave a couple of inches between pancakes for easy flipping.

Pancakes are ready to flip when about 1/2-inch of the edge has changed from glossy to matte. Don’t expect to see bubbles forming around the edges for this recipe. The bottom should be a lovely golden color by this stage. If you’re unsure, it’s better to wait a bit longer than risk ending up with a doughy mess.

As you progress, reduce the heat. The skillet gradually gets hotter over time. If your pancakes are browning on the outside too quickly before they’re cooked through inside, your skillet is too hot. Lower the heat a bit after every few pancakes.

Pancake Serving Suggestions

These pancakes pair wonderfully with both classic pancake toppings as well as healthier alternatives. Here’s a selection of toppings or sides that you may enjoy with your pancakes.

More Gluten-Free Pancake Recipes

I love making pancakes with wholesome gluten-free flours like oat flour, almond flour, and buckwheat flour. Here are six additional pancake recipes for you to savor:

Please share how your pancakes turn out in the comments. I value your input and always enjoy hearing from you.

Gluten-Free Pancakes

This gluten-free pancake recipe uses oat flour, resulting in pancakes that are golden, fluffy, and delicious. They’re simple to prepare using basic ingredients. This recipe makes approximately 10 pancakes.

Instructions:

1. In a small mixing bowl, combine the yogurt, butter, and maple syrup. Crack the eggs into the bowl and whisk until blended well.
2. In a medium bowl, mix together the oat flour, baking soda, salt, and cinnamon. Use a large spoon to stir until everything is thoroughly combined.
3. Pour the wet ingredients into the dry ingredient bowl. Stir just until mixed (do not overmix, or you’ll lose the air bubbles that contribute to the fluffiness of these pancakes). If you’re incorporating any mix-ins, gently fold them in now.
4. Allow the batter to rest for 10 minutes to thicken. During the last minute or two, heat a large stainless steel or nonstick skillet on medium-low heat. (Alternatively, preheat an electric griddle to 325 degrees Fahrenheit).
5. When the pan is hot enough that a drop of water sizzles upon contact, lightly grease or butter the skillet, wiping off any excess with a paper towel. Pour ¼ cup of batter onto the pan. Cook the pancake for about 3 to 4 minutes until the edges appear more matte than shiny and the underside is golden. (If your batter is thick enough that you need to help spread the pancake, thin the mixture with milk as needed.)
6. Once the bottom side is sufficiently cooked, flip it using a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to reduce the heat at this point. Repeat with remaining pancakes, greasing the

Tomato and Basil Salad featuring Burrata Cheese

Let’s give a round of applause for burrata cheese! I always choose burrata whenever I see it on restaurant menus, and we’ve enjoyed some fantastic pairings this summer. I can’t resist the unique textures of burrata—it feels like fresh mozzarella on the outside, but is decadently soft and creamy within.

For this recipe, I created a classic summer burrata salad featuring fresh tomatoes. Pair it with crostini or a rustic loaf of bread to transform it into an appetizer. This burrata dish comes together in just 15 minutes, believe it or not, and it’s truly impressive.

I aimed to keep it uncomplicated yet flavorful, drawing inspiration from my Easy Tomato Salad and Tomato Basil Bruschetta. I opted for a mix of cherry tomatoes and sun-dried tomatoes for richness, complemented by freshly toasted pine nuts for a savory kick. It’s not complete without a drizzle of rich olive oil, zesty balsamic vinegar, and a pinch of fresh basil. I hope it becomes one of your favorite recipes!

What is Burrata?

Burrata is a super-rich and creamy form of fresh mozzarella. It resembles a standard mozzarella ball on the outside, while the inside consists of stracciatella, a delightful blend of cream and mozzarella curds. It’s milky and scrumptious.

Burrata can be crafted from buffalo milk or cow milk. Buffalo milk is the traditional choice and offers a bolder, slightly tangy flavor, while cow’s milk is gentler and may taste more familiar. Either option works great for this recipe.

Look for burrata by the fresh mozzarella in well-stocked grocery stores like Whole Foods. Use it soon after purchasing, particularly once the package is opened—it’s kept in water and doesn’t store well like harder cheeses.

Serve burrata at room temperature for the best flavor, or at a time that’s slightly chilled to warm.

Burrata Serving Suggestions

Burrata pairs wonderfully with the Italian flavors present in this recipe: ripe tomatoes, basil (including pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. If you’re not in the mood for tomatoes, swap them for fruits like sliced peaches, plums, cherries, or cantaloupe.

Present this burrata dish as a salad or appetizer. It complements a variety of summer meals, from casual barbecues to elegant dinner parties. Complete your meal with any of these summery choices:

More Burrata Recipes

Check out my Caprese Salad with Burrata, which highlights heirloom tomatoes. Burrata is a suitable alternative for fresh mozzarella balls, provided the recipe doesn’t require cooking the mozzarella. Experiment with my panzanella using torn pieces of burrata instead of mozzarella for a fun change!

You can include burrata on pizza, but wait to add the torn burrata until the pizza has finished baking, or toss it on in the last minute to warm it. If it melts completely, it loses the contrast of the creamy interior and becomes an unpredictable pool of mozzarella. Consider replacing the mozzarella on my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.

Please share how your burrata turns out in the comments! I love hearing from you.

Burrata with Tomatoes and Basil

This burrata salad recipe features tomatoes, basil, and pine nuts, drizzled with balsamic vinegar and olive oil. It’s irresistible and ready in just 15 minutes. Serve it as a salad or an appetizer alongside crostini or crusty bread. Recipe serves 4 to 6.

Instructions:

1. If you’re using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until they become fragrant and lightly golden at the edges, about 3 to 5 minutes, stirring frequently (don’t let them burn!). Transfer them to a bowl to cool.

2. In a shallow serving bowl, mix the cherry tomatoes, sun-dried tomatoes, basil, and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all the ingredients.

3. Gently tear each ball of burrata and place them into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scatter the pine nuts over the entire dish, followed by some reserved basil leaves and a sprinkle of black pepper. Add a pinch of flaky salt over the cheese, if desired.

4. Serve with crostini or crusty bread on the side, if desired. This burrata is best enjoyed the day it’s prepared, but leftovers can be kept for several days in the refrigerator, covered.

Notes:

Mix it up: Substitute a large sliced peach for half of the tomatoes. Or for a fruitier twist, replace the tomatoes altogether with peaches, nectarines, or cherries (about…