Oat Pancakes (Wheat Free)
Recipe: #11582
December 21, 2013
Categories: Breakfast, Oats, One-Pot Meal, Brunch, Diabetic, Gluten-Free, Low Fat, Low Glycemic, Vegetarian, Flour, more
"These pancakes are made with oatmeal ground to a flour. No wheat flour. I serve these with soy protein sausage links (BOCA brand) and a little pure maple syrup or blue agave nectar (a low-glycemic syrup). Makes 8 4-inch pancakes."
Ingredients
Nutritional
- Serving Size: 1 (135.8 g)
- Calories 275.4
- Total Fat - 5.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 53.3 mg
- Sodium - 248.1 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 6.4 g
- Sugars - 0.1 g
- Protein - 14.1 g
- Calcium - 173.1 mg
- Iron - 3.1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.
Step 2
Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.
Step 3
Combine egg, milk and vanilla in a small bowl and mix well.
Step 4
Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.
Step 5
Heat a nonstick large skillet or gridle over medium heat.
Step 6
When hot, pour 1/4 cup batter for each pancake.
Step 7
Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.
Tips
No special items needed.