I am starting to experiment more with gluten free baking, so every once and awhile you will be seeing some gluten free recipes. I still prefer baking with all-purpose flour because it is so easy and usually turns out perfect every time but I am trying to widen my recipe collection. Oatmeal pancakes are obviously going to be denser than a traditional all-purpose flour pancake but they still were delicious.
Old fashioned oats are gluten free but most are processed in factories along with gluten flours. If you are extremely concerned about gluten I would purchase gluten free oats; however, if the possibility of a little gluten residue doesn't bother you can certainly go with regular old fashioned oats.
makes about 12-16 pancakes
1 3/4 cup freshly ground oat flour (make by pulsing old fashioned oats in a food processor; 2 1/4 cups old fashioned oats should make 1 3/4 cups of oat flour.)
2 tablespoon brown sugar (optional)
2 teaspoons cinnamon (optional)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons coconut oil, melted
2 large eggs
1 cup cooked oatmeal - directions on package
Make the oatmeal per package directions. For myself, I bring 1 cup water and 1/2 teaspoon salt to a boil. Add old fashioned oats and simmer on low, stirring occasionally until the oatmeal is thick, about 4-5 minutes. Set aside.
Grind the old fashioned oats in a food processor to make the oat flour. Measure and pulse 2 1/4 cups of old fashioned oats in a food processor until finely ground, it should make nearly 1 3/4 cups of oat flour.
Whisk all the dry ingredients together in a bowl: oat flour, brown sugar, cinnamon, baking powder, and salt. In another bowl mix the wet ingredients: milk, coconut oil, eggs and cooked oatmeal. Add the wet ingredients into the dry and gently combine.
Heat a griddle or a large pan over medium heat. Spray with coconut oil cooking spray or grease with butter. Add pancake batter, about 1/4 cup, and cook for about 2 minutes on one side or until the bottom is golden-brown then flip and cook other side for an additional 2 minutes or until golden-brown.
Serve pancakes warm with warm maple syrup, honey, fresh berries or powdered sugar...or a little bit of everything! In my house I just get it all out and let everyone decide for themselves.
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