Tuesday, September 15, 2015

Gluten-Free Oatmeal Pancakes

When I came up with this recipe, I was thinking about all the people who deal with multiple food allergies like myself. I created this recipe based around using no flour, eggs, milk. The oats substitute well for flour in this recipe.

Note: depending on how much oats you use it may come out crumbly. Texture is like a chewy oatmeal cookie. 

Serves: 2
1 cup of quick oats (substitute for gluten free)
1 & 3/4 cups of Water
Dash of nutmeg
Dash of cinnamon
2-3 1/2 Sugar (or sugar substitute)
1/2 cup Vegetable oil

1. Combine oats, water, cinnamon, nutmeg, and sugar in a bowl stirring until oats becomes a thick consistency (close to cookie dough consistency; you shouldn't see any water). If you do, add small amounts of oats as needed.
2. Heat oil inside a dutch oven skillet using a ice scoop. Scoop up about 1 tbsp. of oat batter into the pan. Using a spatula, pat down batter to form a pancake. Allow to fry for about 2 seconds or more on both side's. Be careful as this batter burns more quickly than regular pancake batter.
3. It's done when the pancakes are golden brown on both sides. Add syrup and enjoy!

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