Pancakes : Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 1/4 c. Oatmeal1/2 t. salt1 T. baking powder1 T. sugar1 beaten egg1 c. Water
1. Blend all dry ingredients together in a blender until the oatmeal is a fine flour.
2. Add wet ingredients to dry ingredients and stir until flour is just moistened.
3. Cook over medium heat in a skillet coated with cooking spray. Flip to the other side when it bubbles.
Top with syrup or whipped cream, or roll a veggie sausage up into it for a quick breakfast sandwich.
Also good topped with sliced, cooked apples or sliced strawberries and whipped cream.
Can add blueberries to the batter.
Can add cinnamon to batter.
Frozen leftovers can be heated in the oven.
Makes 2 servings.
2. Add wet ingredients to dry ingredients and stir until flour is just moistened.
3. Cook over medium heat in a skillet coated with cooking spray. Flip to the other side when it bubbles.
Top with syrup or whipped cream, or roll a veggie sausage up into it for a quick breakfast sandwich.
Also good topped with sliced, cooked apples or sliced strawberries and whipped cream.
Can add blueberries to the batter.
Can add cinnamon to batter.
Frozen leftovers can be heated in the oven.
Makes 2 servings.
Nutritional Info Amount Per Serving
- Calories: 247.9
- Total Fat: 6.2 g
- Cholesterol: 93.0 mg
- Sodium: 35.0 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 5.0 g
- Protein: 9.4 g
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