I ususally make my pancakes using my sour dough but this morning I decided to try out a recipe for oat flour pancakes without the sour dough. It worked out much better than I anticipated. They were nicely browned and held together very well. This will give me an alternative for pancakes at the last minute when I don't have time to feed my sourdough. Here is the recipe (Marissa Moore) I used with the modifications I made.
Healthy Oat Flour Pancakes
1.5 cups of old fashioned oats (blended into flour)
1 egg
1 cup of milk (soured with lemon juice)
1/2 tsp of baking powder ( I used soda)
1/4 tsp of ground cinnamon (did not use)
splash of vanilla (did not use)
butter for cooking ( olive oil)
Stir the ground oats with the milk. ** I set aside 2 tbsps of the oat flour to which I added
my soda which makes it easier to incorporate just before you make your pancakes. I let the flour and milk sit for 10 minutes while my griddle warmed up.
I stirred my milk and oat flour mixture then added the egg and mixed it in.
Once my griddle was hot I mixed in the oat flour/soda I had combined earlier and gently combined them into my batter.
I added a bit of oil to my griddle and used a large spoon to create my pancakes on my griddle. Cook until bubbles form and flip over. Serve with your favorite pancake toppings.
These browned beautifully and really held their shape. The recipe indicates that you get six 4 inch panckes. I got twelve pancakes which were just a
bit smaller and between Brian and I we ate seven and I put five in the freezer.
This recipe removes the white flour which I use to feed my sour dough so in the end is really a gluten free option. Will certainly be making these again!!!
Therese