Mary and I made these before we went grain-free, and very much enjoyed them. We used organic rolled oats ground in the food processor to make the oat flour. If it is of vital interest that you have 100% guaranteed oats (ie. highly allergic to wheat or barley gluten) then check out this website to order the oats (yes, they sell oat flour too!). http://avenafoods.com/
Oat Flour Pancakes
1 cup oat flour
1/4 cup coconut flour*
1/4 cup quinoa flour*
1 tsp guar gum*
1 tsp gluten free baking powder*
3/4 tsp baking soda
1/2 tsp sea salt
1 egg, beaten
1 1/2 cup almond milk*
1/2 cup organic yogurt*
3 tsp white vinegar
2 tbsp melted coconut oil*
* – these items can be found in the Superstore’s Organic goods section.
Notes: If adding blueberries to the mix add the following
1 – 2 tbsp grated lemon zest (rind)
3/4 cup blueberries (fresh or frozen)
Also, you will see that there is no sugar in the recipe, and we found we preferred it this way. The pancakes tend not to burn as quickly, and as we serve with maple syrup, we get all the sweet we need with that 🙂
Mix dry and wet ingredients in separate bowls, mixing thoroughly and beating the wet ingredients with a mixer for 1 – 2 minutes.
Add the wet ingredients to the dry, mixing quickly and thoroughly, but not too long.
If the batter is too stiff, add more almond milk or cold water. Let sit for 5 minutes or so.
Cook on a hot griddle or frying pan as you would normally for pancakes.
Let me know your experiences with this recipe and please post any changes you’ve made.