Oatmeal Pancakes

A delicious gluten-free version of the breakfast classic.

Oatmeal Pancakes

Gluten-Free | Vegetarian

Ingredients:

• 1 cup old-fashioned rolled oats

• 1 cup non-dairy milk

• 2 large eggs

• 1 tablespoon olive oil or avocado oil, plus more for cooking

• 1 tablespoon OG cane sugar

• 2/3 cup gluten free all-purpose flour, I use Bob's red mill 

• 2 teaspoons baking powder

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground cinnamon

• 2 bananas, sliced thin, optional

Procedure:

1. Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. 

2. Add the oil, eggs, and  OG cane sugar to the oats, and whisk to combine. Add  GF all-purpose flour, baking powder, kosher salt, and  ground cinnamon, bananas if using, and whisk until just combined.  Let sit for 5 minutes more. Meanwhile, heat a large nonstick skillet over medium-high heat.

3. Add 1 teaspoon oil to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.

4. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter.

5. Top with maple syrup and blueberries.