Recipe: Scrumptious Gluten-Free Oatmeal Pancakes

by Sana Sandström

Oatmeal PancakesDo you like pancakes? How about oatmeal? You'll love them combined together into a gluten-free breakfast treat.

Everyone appreciates a simple recipe, especially on those mornings when you suspect your mind stayed in bed. You can even make the batter the night before. Just pop it in the fridge and it's ready to cook up; just heat up the griddle.

Kids and toddlers just going gluten-free will welcome a familiar food. You might hear contented sighs as you bring a steaming platter of these golden brown beauties to the table.

For a perfect finale, top them off with a fruit coulis, bananas and toasted coconut or applesauce and a dollop of Greek yogurt.

Gluten-Free Oatmeal Pancakes

Prep time: 5 minutes | Total time: 45 minutes | Yield: 10 to 12 five-inch pancakes

Ingredients

• 1 1/4 cups certified gluten-free oats
• 1/4 cup fresh ground oatmeal (learn how to grind it in the Cook's notes below)
• 1/4 cup amaranth
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon sugar or honey OR
• 1/2 teaspoon stevia
• 1/2 teaspoon guar gum or xanthan gum
• 1 cup plain yogurt or buttermilk
• 1 cup milk or coconut milk
• 2 lightly beaten large eggs
• 1 teaspoon vanilla

Directions

Combine all dry ingredients in a large mixing bowl.
Add yogurt, milk, eggs and vanilla and stir until mixture is creamy.
Refrigerate for at least 30 minutes. You can prepare the batter the night before and pop it in the fridge, ready for breakfast.

Heat grill to medium or heat 1 teaspoon butter or light olive oil in a large, heavy skillet over medium heat.

Pour 1/4 to 1/2 cup pancake batter into the hot pan. Cook until bubbles form and the bottom is golden brown. Flip carefully and cook until the second side turns golden brown.

Serve with toasted, chopped nuts and fresh fruit or your favorite syrup.

Cook's Note

You can grind your own oat flour, even if you don't have a flour grinder. Pour 1/3 cup of gluten-free oats into a food processor and process until it is ground well. Alternately you can use a coffee bean grinder to make fresh oat flour. Add about 1/3 cup of oats and pulse several times until flakes are ground to a fine flour.

So who's making pancakes? Pass the syrup!