I found an oatmeal pancake recipe that sounded really good but it wasn't gluten free. I changed and adapted it to suit my tastes, made it gluten free, and, Voila! This is my favorite pancake recipe. It is hearty, heart-healthy, high protein, low glycemic and packs fiber for a satisfying breakfast that will carry you a long way. Note: the oats, milk and yogurt need to soak together for 8 hours before mixing in remaining ingredients. Freeze individual pancakes and you can reheat them in the oven (or microwave). Using a moderate oven, I wrap 2 pancakes in foil and heat for about 15 minutes, no thawing necessary. These make a great sandwich with your favorite nut butter. They are also great with your favorite jam, compote, syrup or combination topped with whipped cream!
- 2 cups old fashioned oats (Bob's Red Mill certified gluten free)
- 6 ounces Greek yogurt
- 10 ounces skim milk (or whatever milk you like)
- 3 large eggs
- 1⁄2 cup flour (King Arthur's multi-purpose gluten free)
- 3 tablespoons agave nectar (or honey or maple syrup)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours), in the fridge.
- When you are ready to cook: whisk into the oat mixture the eggs, flour, agave nectar, vanilla, cinnamon, ginger, baking powder and salt. Mix well.
- If the mix is too runny, add more flour 1/4 cup at a time. If the mix is too dry, add more milk, about 1/4 cup. (I've never needed to add more milk.).
- Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray). Low to medium heat.
- Using a ladle or cup, spoon about 1/4 cup of batter onto griddle in a 4 - 5 inch circle. Let cook until bubbles appear and outer edges start to look dry (about 3-4 minutes). Flip the pancake with a turner and cook the other side for about 1 - 2 minutes. If it's nearly done, the top of the pancake will spring back when you gently press a spot (just like a cake in the oven does).
- Serve plain, buttered or with your favorite toppings.
- Prep and cooking time do not reflect soaking the oats. Cooking time is per pancake. Cooking one at a time obviously takes a lot more time than cooking multiples.
This are really great! I have tried other pancakes made with gluten-free flour and found them to have a taste or texture I didn't care for. Loved the spices in these, and the yogurt gives it a "buttermilk" flavor. Served mine with some agave nectar. Very filling, also!