I sometimes make pancakes for dinner on the weekends and that’s a lot of wheat for a gluten-free girl like me to handle. For a while now I have been trying to perfect an oatmeal-based, gluten free pancake, and last weekend I think I nailed it – at least, these hung together, and were good enough that I had to force myself to stop shoving them in my face as fast as possible. Hope you find them just as tasty!
Gluten Free Oatmeal Pancakes
3/4 cups quick-cook oats (plus maybe 1/4 cup more)
1 1/2 cups water
1 tsp apple cider vinegar (optional)
2 Tablespoons canola oil
1 Tablespoon maple syrup
1/4 cup tapioca
1/2 cup brown rice flour
3/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
Put 3/4 cup oatmeal and the 1 1/2 cups water in a large, microwave safe bowl. Microwave on high for 45 seconds, stir, then 45 seconds more. Let sit for a few minutes, then add the vinegar (I’ve forgotten in the past, and it works fine, just less fluffy, so whatever), oil, and maple syrup; mixture should be fairly watery.
Add all the dry ingredients and stir to make a thick batter. It may seem runny, and if so, you can stir in another 1/4 cup of oats. But beware, the batter gets thicker and thicker the longer it sits, so you don’t want it to be too thick at the start.
Pour into a hot frying pan to make pancakes about 3 inches in diameter, and cook and flip as normal pancakes. Makes about 20 pancakes.