The caveat with oats- be sure to buy gluten free oats to avoid cross-contamination with wheat and add them slowly to your diet to be sure you can tolerate them. Some Celiacs can't.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 1 1/4 cups gluten free oats (I use "certified" gluten free oats)
- 1/4 cup fresh ground oatmeal (see tips)
- 1/4 cup amaranth
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sugar or honey
- 1/2 teaspoon guar gum OR xanthan gum
- 1 cup plain yogurt
- 1 cup milk or coconut milk
- 2 lightly beaten large eggs
- 1 teaspoon vanilla
- Combine all dry ingredients in a large mixing bowl.
- Add yogurt, milk, eggs and vanilla and stir until mixture is creamy.
- Refrigerate for 30 minutes.
- Place 1 teaspoon butter or light olive oil in a large, heavy skillet. On medium heat, warm the pan until the butter melts.
- Pour about 1/2 cup pancake batter into the hot pan and cook until bubbles form and the bottom is golden brown.
- Carefully flip and cook until second side is golden brown.
- Serve with maple syrup, toasted chopped pecans, walnuts or fresh fruit.
Makes about 12 5-inch pancakes.
Use a coffee bean grinder to make fresh oat flour. Add about 1/3 cup gluten free oats and pulse several times until flakes are ground to a fine flour.
Make oatmeal pancake batter and refrigerate overnight for a fast, convenient breakfast.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.