OAT FLOUR PANCAKES (Gluten-Free/Dairy-Free)

Not to toot my own horn…but these are AWESOME!! You won’t even miss the butter, either!

(Psst….If you enjoy this recipe, be sure to join our online community for nearly 300 additional natural recipes suited to a variety of dietary restrictions: gluten-free, dairy-free, soy-free, egg-free, vegetarian, etc. Or get your hands on our extensive additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! Your satisfaction is guaranteed with our products…or your money back!)

Makes about 15 pancakes.

INGREDIENTS:
2 1/2 cups gluten-free oats (or 2 3/4 cups gluten-free oat flour)
1 TBSP baking powder (look for brand that’s gluten-free and aluminum-free)
1 tsp sea salt
14-oz. water
2 eggs
1/4 cup grapeseed oil (If you can have dairy, feel free to use softened butter here instead.)
1/4 cup honey

DIRECTIONS:

Preheat non-stick griddle to 375 degrees.

Grind oats into a flour if using whole oats (we throw ours in our blender). Mix all dry ingredients together in a medium mixing bowl – a whisk works great for this…really breaks up the clumps. Mix wet ingredients together in a separate bowl.

Stir wet ingredients into dry ingredients until just combined – it’s okay if the batter is a bit lumpy. Don’t over-mix or pancakes will be tough.

Test that skillet is fully preheated by sprinkling some water on it – the droplets should “dance” and sizzle.

Using a 1/3 cup measuring cup, scoop batter onto the skillet. Pancakes are ready to flip when the edges are slightly dry and the top is covered in bubbles (peak underneath to make sure the bottom is golden brown before flipping).

Flip pancakes and cook until underside is golden brown – do NOT flip more than once or flatten the cakes with your spatula. These pancakes rip easily. To keep them from tearing, be sure to slip your spatula under them in one smooth, really quick motion …and you may wish to wipe your spatula clean between batches, as well. Serve immediately or store in fridge/freezer for reheating.

I enjoy these plain (I’ve never really enjoyed syrup) – these really are sweet enough to hold their own 😉  Obviously, if you’re not “dairy-free,” feel free to spread butter all over them – I’m sure that’d be delicious! Otherwise, top with pure maple syrup or raw honey!

 (For hundreds more natural recipes…join our online community!!)

How to Make Chipotle Sweet Potato Hashbrowns

This is one of my favorite creations of all time! Makes a great morning snack…goes great with eggs for breakfast…or with grilled meat (especially burgers) for dinner! (The Chipotle powder is a bit expensive, but a little goes a LONG way, so it lasts FOREVER!! Plus it adds SO much flavor that I’d pay any price!)

For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of all ingredients needed to make this recipe (and all of my recipes), check out my book “Eating Additive-Free“!