Pineapple 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!

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.

CARROT OAT PANCAKES (GLUTEN-FREE)

Steps:

• Blend together buttermilk, egg, brown sugar, salt and cinnamon, then add oat flour (make in your blender with about 1 1/3 - 1 1/2 cups quick oats) and blend for a few seconds. Add the shredded carrot (squeeze the juice from it and pack it into your measuring spoons), baking powder and baking soda and blend just for a couple of seconds. Immediately cook 1/4 cup batches on a greased (butter or margarine) skillet on medium-low heat until they are full of bubbles, the bottom is golden and it`s easily flippable. Cook the other side until done. Serve with maple syrup or room-temperature applesauce/jelly.

FRUITY OATMEAL PANCAKES (EGGLESS & DAIRY FREE)

Steps:

• If you can't find oatmeal flour, you can make your own by grinding up Quaker Oatmeal in your blender until it is a fine powder.
• Don't have oatmeal either, you can use white flour as a substitute.
• Mix first 5 dry ingredients together in a large mixing bowl.
• Mash your banana and strawberries together in a separate bowl.
• Add whole blueberries, milk and OJ to the banana mix and stir together.
• Pour fruit mixture into the dry ingredients and stir until moist.
• Add more milk or juice if you like a thinner batter.
• Set batter aside for 10 minutes.
• Preheat your griddle to 350°F.
• Pour 1/4 cup batter on griddle and cook for approximately 3-4 minutes or until the bottom side is golden or the top of the pancake starts to bubble.
• Flip and cook on other side until golden brown, approximately 3 minutes.
• Serve with butter and syrup, honey or fresh fruit on top.