Gluten-Free Oatmeal Pancakes
An underrated breakfast baking recipe that gives pancakes, normally a food high in refined carbs and sugars, a huge boost in nutrients. Be sure to serve your pancakes in moderation- eating more than 2 pancakes at a time can give you huge stomachaches due to all the carbohydrates.
Equipment
- 1 non-stick cooking skillet
- 1 mixing spoon or whisk
- measuring cups
- several medium bowls
- 1 spatula
Ingredients
- 1 cup old-fashioned rolled oats/whole-grain oats
- 1 cup milk/water any kind of milk/water works fine
- 2 large eggs
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- ⅔ cup gluten-free AP flour almond/buckwheat flour is also good
- 2 tsp baking powder
- ½ tsp pure vanilla extract
- ¼ tsp salt
- ¼ tsp ground cinnamon/nutmeg optional
Instructions
- Put the butter in a small bowl and melt it by microwave or stove. Allow it to cool off.
- Combine the oats and the water/milk together in a medium bowl. Set it aside for 10 minutes. During this time, gather all other ingredients and equipment.
- Add the butter, sugar, vanilla, and eggs to your oat bowl. Stir until everything is well combined.
- Mix all remaining ingredients (flour, baking powder, salt, and cinnamon/nutmeg) in with the wet ingredients. If it helps, try mixing the dry ingredients in a separate bowl or add them in one at a time. Mix everything together until you have a well-combined batter.
- Heat a skillet over a stove at medium heat. Lubricate the skillet with a bit of butter and drop some batter in to form a pancake that is 4 inches in diameter.
- Once the bottom of your pancake appears cooked and golden-brown, flip the pancake over with a spatula. The time it takes to cook varies depending on the temperature. Be sure to set your stove to medium-low heat over time to prevent burning the pancake.
- Once your flipped-over pancake appears golden-brown on the bottom, remove it and serve it on dish.
- Repeat steps 5-7 until the pancake batter is finished. Serve with some whipped cream or maple syrup if you prefer.