So today we woke up to a lovely blanket of white. (with ice) and snow always puts me in the mood for good pancakes. I pieced together this recipe based off a plain pancake recipe I have used in the past, & the results were just as delicious as before. These particular pancakes are oatmeal based and gluten free, and the batter whips together in just a minute or two if you have a blender. Oatmeal pancakes are becoming a favorite of mine here recently.. and this recipe was super moist with a lovely vanilla/banana flavor. I suggest serving them with fresh sliced bananas and powdered sugar on top. ;) You can also omit the banana and add in other fruit (like pumpkin! or pureed strawberries, etc.) to make all different flavored gluten free pancakes. Replace the milk for almond/soy milk and the egg with a flax egg for a vegan pancake. (I will put the recipe for the flax egg substitute at the bottom of the recipe.) I normally would have used vanilla almond milk in these, but since we just had skim, I added a little more vanilla extract to add that missing vanilla flavor the pancakes needed. Anyway, here's the recipe! Hope you like 'em. :)
(Makes about a dozen pancakes when poured from a 1/4 cup measure.)
RECIPE:
2 cups oats
1 1/4 cup milk
1 ripe banana
1 teaspoon ground cinnamon
dash of ground ginger
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon vanilla
1 1/2 teaspoons baking powder
1 large egg
DIRECTIONS:
Combine all ingredients minus the egg in blender and blend until smooth.
Add the egg and blend just until incorporated into batter.
On hot skillet, add butter and 1/4 cup pancake batter.
Cook 3-5 minutes on each side over medium heat.
Remove from heat and enjoy.
** Flax Egg: to make a flax egg take one tablespoon flax seed with one tablespoon water, combine and let sit for at least five minutes until it froths up a little. Replace egg with mixture.
(Replace milk with almond/soy milk and the recipe becomes vegan as well as gluten free!)
Have a great week, everyone! Eat lots of pancakes! :)
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