Oatmeal Pancakes Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Milk, nonfat (skim milk) 0.75 cup Oats, Quaker (1 cup dry oats) 0.75 cup Bob's Red Mill- Gluten Free Whole Grain Oat Flour (22oz/1lb 6oz/623g/21 Servings)(cup) (by ADGLATT) 3 serving Stevia (zero Calorie sweetener) 2 tsp Baking Powder 0.5 tsp Morton Iodized Salt 2 large Egg Yolk 1 tbsp Crisco Pure Vegetable Oil 2 large Egg white, fresh
Note: stevia is 2 tablespoons. In a small saucepan, heat milk until hot. Stir in oats and let stand for 5 minutes.
In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture.
In a small bowl combine egg yolks and cooking oil; add all at once to flour-oat mixture, stirring just till combined.
In another bowl beat egg whites until stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.
Serving Size: 12 4-inch pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user BECAUSEICARE.
In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture.
In a small bowl combine egg yolks and cooking oil; add all at once to flour-oat mixture, stirring just till combined.
In another bowl beat egg whites until stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.
Serving Size: 12 4-inch pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user BECAUSEICARE.
Nutritional Info Amount Per Serving
- Calories: 78.1
- Total Fat: 2.8 g
- Cholesterol: 31.1 mg
- Sodium: 198.7 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.0 g
- Protein: 3.1 g
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