Reid's oat flax pancakes
IntroductionHealthy gluten free pancakes Healthy gluten free pancakes
1 cup plain non-fat greek yogurt
1 1/4 c milk (1%)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup oats
1/2 cup cornmeal (coarse ground for texture)
5 T (or 1/3 c) ground flaxseed
1/2 c chopped walnuts
1 large banana, sliced
1/2 tsp vanilla
1 tsp cinnamon
Applesauce (suggested topping)
I quickly learned that butter or oil in the pan cause the pancakes to burn and the pan to smoke by the end. A large rectangular teflon griddle over two gas burners is quick and easy. Let the pancake batter rest for a few minutes while the pan warms up.
Grind the raw rolled oats using a coffee grinder (clean - not used for coffee) and place in a larger bowl along with the other dry ingredients.
Pour the milk/yogurt/egg mixture into the dry ingredients along with the banana and nuts, and stir together until uniformly smooth.
Cook in a dry non-stick (teflon) pan - butter or oil.
Use a large spoon to pour 3 - 5 inch pancakes.
Serve with applesauce on top.
Serving Size: Makes 20 pancakes