Ameraussies Gluten Free Oatmeal Pancakes Recipes

Steps:

• Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
• Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
• While waiting, place a pan over a low-medium flame and let it warm.
• When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
• Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
• *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
• Enjoy!

Steps:

• Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours), in the fridge.
• When you are ready to cook: whisk into the oat mixture the eggs, flour, agave nectar, vanilla, cinnamon, ginger, baking powder and salt. Mix well.
• If the mix is too runny, add more flour 1/4 cup at a time. If the mix is too dry, add more milk, about 1/4 cup. (I've never needed to add more milk.).
• Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray). Low to medium heat.
• Using a ladle or cup, spoon about 1/4 cup of batter onto griddle in a 4 - 5 inch circle. Let cook until bubbles appear and outer edges start to look dry (about 3-4 minutes). Flip the pancake with a turner and cook the other side for about 1 - 2 minutes. If it's nearly done, the top of the pancake will spring back when you gently press a spot (just like a cake in the oven does).
• Serve plain, buttered or with your favorite toppings.
• Prep and cooking time do not reflect soaking the oats. Cooking time is per pancake. Cooking one at a time obviously takes a lot more time than cooking multiples.

Steps:

• The night before, mix milk and oats and let sit in fridge overnight (if you don't do this, it is okay, just do it first thing, before you start the rest of the recipe and the oats will just not be as soft).
• Heat an 8-inch or smaller non-stick skillet just slightly under medium-low heat. (Using a small skillet where the batter runs to the edge will create perfectly round pancakes every time).
• In a medium sized bowl, combine dry ingredients and mix well with a wire whisk (Make Ahead: Mix these ingredients ahead of time in plastic baggies and store in pantry, fridge or freezer).
• In a small bowl, mash the ripe banana with a fork for at least 1 minute so there are no clumps and it becomes shiny and almost soupy (if you want to taste it, mash it less).
• Add the banana, eggs, vanilla extract and milk/oats mixture to the dry mix.
• Mix thoroughly with a whisk or fork, scraping the bottom of the bowl, for at least 1 minute or until fully combined.
• Be sure your skillet has fully preheated.
• Pour about a 1/2 cup of the batter into the dry pan (no oil/butter necessary). Set a timer for 3 minutes, then flip and cook another 3 minutes on the other side (if your first pancake does not flip easily after 3 minutes, leave it on for another minute - if the next one does the same thing, you may need to raise the heat a bit).
• Repeat until done.
• Makes about 6 pancakes. Surprisingly a single pancake is filling enough for most people.
• Serve warm with a bowl of Cool Whip or vanilla yogurt for dipping, or try pouring hot soymilk over them instead. Store leftovers in the refrigerator for up to a week and reheat in the microwave for ~30 seconds per pancake.