Oat Pancakes (Wheat Free) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These pancakes are made with oatmeal ground to a flour. No wheat flour. I serve these with soy protein sausage links (BOCA brand) and a little pure maple syrup or blue agave nectar (a low-glycemic syrup). Ingredients:
1 1/2 cups rolled oats |
1/4 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1 egg, lightly beaten |
1 cup nonfat milk |
1/2 teaspoon vanilla extract |
Directions:
1. Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.
2. Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.
3. Combine egg, milk and vanilla in a small bowl and mix well.
4. Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.
5. Heat a nonstick large skillet or gridle over medium heat.
6. When hot, pour 1/4 cup batter for each pancake.
7. Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.
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