Gluten-free oatmeal pancakes
- Number of Servings: 16
Ingredients
4 cups whole oats, ground (preferably not the quick cook kind)4 cups plain yogurt (I’ve also used whole raw milk)4 tablespoons melted butter4 large eggs1 teaspoon sea salt2 teaspoons baking soda2-4 tablespoons local raw honey (optional)Olive oil or butter for cooking (optional)
I grind my oats in the blender. You can also use a food processor. You want it ground as fine as you can get it.
1. Mix the oats in the yogurt or milk and let it soak overnight (from 12-24 hours).
2. Add the butter, eggs, sea salt, baking soda and optional honey and mix very well.
3. Cook over a medium-low heat. I like to cook them in a bit of olive oil or butter for a slightly crispier edge or you can use a griddle. The temperature seems to vary depending on the pan, so experiment with yours. Oatmeal pancakes do cook slower, and are easy to burn with a gooey center, so take your time!
Number of Servings: 16
Recipe submitted by SparkPeople user CALLISTALG.
1. Mix the oats in the yogurt or milk and let it soak overnight (from 12-24 hours).
2. Add the butter, eggs, sea salt, baking soda and optional honey and mix very well.
3. Cook over a medium-low heat. I like to cook them in a bit of olive oil or butter for a slightly crispier edge or you can use a griddle. The temperature seems to vary depending on the pan, so experiment with yours. Oatmeal pancakes do cook slower, and are easy to burn with a gooey center, so take your time!
Number of Servings: 16
Recipe submitted by SparkPeople user CALLISTALG.
Nutritional Info Amount Per Serving
- Calories: 130.5
- Total Fat: 4.1 g
- Cholesterol: 7.6 mg
- Sodium: 201.0 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 4.1 g
- Protein: 8.2 g
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