Gluten-Free Pancakes Vs. Adding A Little Flour. For a long time, my banana oat pancake recipe stayed the same. But then I started experimenting with adding a … Place the oats and buttermilk in a bowl, cover, and refrigerate overnight. The next day, combine the freshly milled flour, sucanat, baking powder, …
1 1/2 cups rolled oats
1/2 cup warm water
1/4 cup whey, yogurt, buttermilk, or water with a splash of vinegar
3 eggs, beaten
1 teaspoon baking powder
pinch of salt
1 tablespoon honey (optional)
1 1/2 teaspoons cinnamon (optional)
1/2 teaspoon vanilla extract (optional)
coconut oil or butter for cooking
The day before you wish to serve the pancakes for breakfast combine the oats, warm water, and whey in a medium-sized bowl (narrow seems to work better). Mix well, mashing the oats down into the liquid as much as possible. Leave in a warm place for 12-24 hours.
In the morning preheat your skillet over a medium-low heat.
Combine the eggs, baking powder, salt, and other flavorings in a small bowl. Pour the egg mixture into the oat mixture and stir to combine. It will be thick, unlike regular pancake batter.
Allow your coconut oil or butter to melt in your warm skillet. For each pancake scoop a heaping tablespoon or two of batter into your skillet. Gently spread the batter until 1/16-1/8 inch thick.
Allow to cook until the bottom has set and the edges and top begin to dry out, about 4-5 minutes. Flip and allow to cook another 3 minutes or so.
Serve warm with butter, nut butter, jam, honey, or real maple syrup.
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