OATMEAL PANCAKES- GLUTEN FREE
makes about 12-16 pancakes
1 3/4 cup freshly ground oat flour (make by pulsing old fashioned oats in a food processor; 2 1/4 cups old fashioned oats should make 1 3/4 cups of oat flour.)
2 tablespoon brown sugar (optional)
2 teaspoons cinnamon (optional)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons coconut oil, melted
2 large eggs
1 cup cooked oatmeal - directions on package
Make the oatmeal per package directions. For myself, I bring 1 cup water and 1/2 teaspoon salt to a boil. Add old fashioned oats and simmer on low, stirring occasionally until the oatmeal is thick, about 4-5 minutes. Set aside.
Grind the old fashioned oats in a food processor to make the oat flour. Measure and pulse 2 1/4 cups of old fashioned oats in a food processor until finely ground, it should make nearly 1 3/4 cups of oat flour.
Whisk all the dry ingredients together in a bowl: oat flour, brown sugar, cinnamon, baking powder, and salt.in another bowl mix the wet ingredients: milk, coconut oil, eggs and cooked oatmeal. Add the wet ingredients into the dry and gently combine.
Heat a griddle or a large pan over medium heat. Spray with coconut oil cooking spray or grease with butter. Add pancake batter, about 1/4 cup, and cook for about 2 minutes on one side or until the bottom is golden-brown then flip and cook other side for an additional 2 minutes. Serve warm with warm maple syrup, honey, fresh berries or powdered sugar.
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