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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photo by Emily Elizabeth photo by Emily Elizabeth
photo by Emily Elizabeth
photo by Emily Elizabeth photo by Emily Elizabeth
Ready In:
11mins
Ingredients:
11
Serves:
8
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ingredients

  • Combine and microwave

  • 12 cup rolled oats
  • 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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Reviews

  1. Love, love, love these pancakes. Great healthy ingredients, easy to make, and a great way to use up over-ripe bananas. I've actually made these up, put them in zip-lock bags, and brought them along with me when travelling - used them like a breakfast bar. Definitely not empty calories here!
     
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RECIPE SUBMITTED BY

Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
 
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