Rolled Oats Pancakes (Gluten Free)
High in fiber, low in fat and no refined sugar. A great way to start out your morning!
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INGREDIENTS
NutritionCombine and microwave
- 1⁄2cup rolled oats
- 1cup milk
Whisk together dry ingredients
- 2⁄3cup gluten-free flour (I use bette hagman's four flour blend, 3 parts corn starch, 3 parts tapioca, 2 parts garfava and 1 p)
- 1⁄3cup brown rice flour (or other high nutrient flour like amaranth)
- 1teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
Combine wet ingredients and add to dry mix
- 1
- 1teaspoon vanilla extract
- 1
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DIRECTIONS
- Microwave rolled oats and milk for 1 minute 45 seconds on high, then 3 minutes on 40% power.
- Whisk together dry ingredients. Stir together wet ingredients until the egg is blended in well adding the the microwaved oats once they have cooled a little.
- Stir together the wet and dry ingredients until well blended and let sit 2 minutes before cooking.
- Heat a non-stick skillet or griddle to medium low heat. Cook 1/3 cup pancakes 2-3 minutes on each side.
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