Rolled Oats Pancakes (Gluten Free)

READY IN: 11mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Combine and microwave
  • 12
  • 1
    cup milk
  • Whisk together dry ingredients
  • 23
    cup gluten-free flour (I use bette hagman's four flour blend, 3 parts corn starch, 3 parts tapioca, 2 parts garfava and 1 p)
  • 13
    cup brown rice flour (or other high nutrient flour like amaranth)
  • 1
    teaspoon baking powder
  • 12
    teaspoon baking soda
  • 12
    teaspoon salt
  • Combine wet ingredients and add to dry mix
  • 1
    egg (or 2 egg whites)
  • 1
    teaspoon vanilla extract
  • 1
    mashed ripe banana (about 1/3 cup)
  • 14
    cup skim milk or 1/4 cup soymilk
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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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