Over the weekend I was helping prepare brunch for several people. We decided to serve pancakes and fruit, but had to accommodate a few of the guests who have gluten allergies. Since people with gluten allergies cannot have any wheat ingredients, we had to come up with an alternative pancake recipe that everyone would love.
After talking to a few of the guests, one of them lent us a gluten-free oatmeal pancake recipe that she promised would taste great. She was right. The pancakes tasted amazing. The oatmeal really adds that extra something. Everyone loved the pancakes with a request that they be made on a regular basis.
Ingredients
3/4 cup gluten free quick rolled oats
1 cup nonfat mils
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon sea alt
2 eggs beaten
1 tablespoon vegetable oil
Directions
In a small saucepan heat milk till hot; stir in oats; 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 till combined. In another bowl beat egg white till stiff peaks form; fold into the batter.
For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges. Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle. If you want smaller pancakes, switch to a 1 tablespoon measure. That will put just the right amount of batter on the griddle for dollar-size pancakes. Makes 12 pancakes.
This recipe came from http://www.bobsredmill.com/recipes_details.php?rid-236
In a small saucepan heat milk till hot; stir in oats; 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 till combined. In another bowl beat egg white till stiff peaks form; fold into the batter.
For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges. Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle. If you want smaller pancakes, switch to a 1 tablespoon measure. That will put just the right amount of batter on the griddle for dollar-size pancakes. Makes 12 pancakes.
This recipe came from http://www.bobsredmill.com/recipes_details.php?rid-236
As a side note, oatmeal pancakes take a little longer to cook then regular pancakes. Be sure to check the middle before serving.
If you are looking for gluten-free pancakes or just pancakes in general, oatmeal pancakes are the way to go. Everyone will surely enjoy this pancake twist.
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