Who doesn’t like pancakes?
Exactly. No one answered because we all like pancakes. Some of us love pancakes but we aren’t talking about them for now.
You may remember our other pancake recipe if you haven’t tried it yet you are miss out! It’s so delicious!
It tasted so good I wanted to make it available for those who couldn’t have gluten. As you may know for some people gluten can be super dangerous. Even if you are not allergic to gluten, sometimes it can cause inflammation.
For those of us who have Fibromyalgia, gluten sometimes causes a flare-up or just fatigue. It can be hard to enjoy your favorite foods when it literally makes you sick.
There are tons of gluten-free recipes out there, but in my opinion, it’s still not enough. A lot of restaurants don’t cater to those who are allergic to gluten and that really sucks.
I had to eliminate gluten from my diet for 30 days and to be honest I got tired of eating just eggs for breakfast. So I took it upon myself to find a way to have delicious pancake recipes.
I found a few but I had none of the ingredients they needed. I can’t remember how many times I was trying to find a recipe and it needed tapioca flour or arrowroot flour. I only had oat flour and wasn’t interested in buy another flour to just make a simple thing.
If you have a gluten allergy or sensitivity, then you probably already know better than me that you often times have to combine a large variety of flours to get a similar consistency.
I still wanted a simple recipe for gluten-free pancakes. I didn’t want to have to combine four different flour for what I thought one simple flour should be able to do.
Did it work?
I nailed it on the first try. I was so happy. It had the flavor and consistency that I was looking for. The only thing I was worried about was the overall product. I didn’t know whether or not to raise the heat or lower it. Obviously, I found out the hard way that I had to cook these in low heat.
The interesting about oat flour is that the longer you let the batter sit is the thicker it gets. I recommend letting them sit for 10 minutes before you start frying them.
I kept my heat between 3 and 4 the entire time. Your pancake will take a little bit to cook so pay close attention to it.
You won’t need any oil or grease.
When turning the pancake use your spatula to gently lift the edges and then turn it.
Be patient with your self because this is a long process.
Once you see the sides turning brown and bubbles forming in the top, FLIP IT!
1 cup of milk divided
1 cup of oats flour
1 tbsp of vanilla extract
1/2 cup of brown sugar
1/2 tsp cinnamon
2 tsp of baking powder
1/4 tsp salt
1/4 tsp nutmeg
- In another bowl combine all of your dry ingredients together.
- In the same bowl add the egg, 3/4 cup of milk, and vanilla extract together and mix until smooth.
- Then pour your dry ingredients into the large bowl with your wet ingredients.
- Blend together until smooth.
- If the batter is too thick, add the remaining milk one tablespoon at a time until you get your preferred consistency.
- Place your griddle on 275 or if you are using a frying pan then heat pan over medium-low. (I used a cast iron pan)
- Use a 1/3 measuring cup to transfer mixture to griddle.
- Each side will take less than three minutes, so when you start to see the edges turn brown you will know that the bottom is finished.
- Repeat this process until you have used all the batter.
- Enjoy your hard work hotshot!