The other day Davida decided to make her own gluten free flour blend….and told me about it 100 times. I got a little jealous because it’s sort of a pain to constantly have to make your own and we (Vida and I) both haven’t had the best of luck with Bob’s Red Mill.
I decided I wanted to make oatmeal pancakes…so I did.
Then I thought it would be genius to mix together all of the dry ingredients and store it in a mason jar for easy access just like Davida!
Gluten Free Oatmeal Pancake Mix (8 servings)
- 4 and 1/2 cup ground oat flour
- 1 and 2/3 cup cup quick cooking oats
- 1/2 cup coconut sugar
- 2 teaspoon baking powder
- 2 teaspoon baking soda
To make a batch (or 2 servings = 4 medium size pancakes) of NORMAL gluten free oatmeal pancakes you’ll need:
- 1 cup of gluten free oatmeal pancake mix
- 1 egg
- 1 tablespoon of coconut oil, partially melted
- 1/2 cup non dairy milk
All you need are 5 dry ingredients and 3 wet ingredients and you’ve got yourself a gluten free oatmeal pancake.
That has ENDLESS variations.
This time around i added some vanilla extract and chocolate chips for THE BEST panqueques ever.
I was in the mood for honey instead of maple syrup, so that’s what I did. HONAY.
These pancakes aren’t SUPER sweet because I assumed you would douse them in honey or some sort of syrup. No need to overdo it on the sugar. Am I right or am I right?
Is it weird that I eat the leftovers cold?
I love slapping some almond butter on top and eating one for an afternoon snack. All for me, none for Blake.
To make THIS chocolate chip version add-
- a teaspoon of vanilla
- 1/4 cup chocolate chips
And because everyone loves pancakes. Here are some of my favs from the FFF archives.
- Blueberry Protein Pancakes
- 3 Ingredient Peanut Butter Pancakes
- Cornbread Chocolate Chip Pancakes
- Applesauce Pancake Skillet Cake