Oatmeal Pancakes Gluten Free Food

EASY GLUTEN FREE OATMEAL PANCAKE RECIPE BY TASTY

Steps:

• Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
• Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
• While waiting, place a pan over a low-medium flame and let it warm.
• When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
• Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
• *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
• Enjoy!

AMERAUSSIE'S GLUTEN FREE OATMEAL PANCAKES

Steps:

• Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours), in the fridge.
• When you are ready to cook: whisk into the oat mixture the eggs, flour, agave nectar, vanilla, cinnamon, ginger, baking powder and salt. Mix well.
• If the mix is too runny, add more flour 1/4 cup at a time. If the mix is too dry, add more milk, about 1/4 cup. (I've never needed to add more milk.).
• Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray). Low to medium heat.
• Using a ladle or cup, spoon about 1/4 cup of batter onto griddle in a 4 - 5 inch circle. Let cook until bubbles appear and outer edges start to look dry (about 3-4 minutes). Flip the pancake with a turner and cook the other side for about 1 - 2 minutes. If it's nearly done, the top of the pancake will spring back when you gently press a spot (just like a cake in the oven does).
• Serve plain, buttered or with your favorite toppings.
• Prep and cooking time do not reflect soaking the oats. Cooking time is per pancake. Cooking one at a time obviously takes a lot more time than cooking multiples.

GLUTEN-FREE OATMEAL PANCAKES

Steps:

• In a small saucepan, heat milk until hot. Stir in oats and let stand for 5 minutes.
• In a mixing bowl combine oat flour, sugar, baking powder, and salt. Add oat-milk mixture.
• In a small bowl combine egg yolks and cooking oil. Add all at once to flour-oat mixture, stirring just until combined.
• In another bowl beat egg whites until stiff peaks form. Fold into the batter.
• For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.

PINEAPPLE OATMEAL PANCAKES (GLUTEN-FREE)

Steps:

• In a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
• In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
• Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
• Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
• In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
• Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.