Pancakes : Gluten Free

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Nutritional Info

Servings Per Recipe: 2
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

View full nutritional breakdown of Pancakes : Gluten Free calories by ingredient

Introduction

Got this one from my 7th grade home economics teacher, Mrs. McCormick, in 1973. She used 2 T. of bacon fat, which I removed from the recipe years ago. She also used wheat flour, which I have replaced with oatmeal flour. Her recipe also used 1 cup of milk, which I use when I have, in place of the water. Got this one from my 7th grade home economics teacher, Mrs. McCormick, in 1973. She used 2 T. of bacon fat, which I removed from the recipe years ago. She also used wheat flour, which I have replaced with oatmeal flour. Her recipe also used 1 cup of milk, which I use when I have, in place of the water.

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 2

Ingredients

1 1/4 c. Oatmeal

1/2 t. salt

1 T. baking powder

1 T. sugar

1 beaten egg

1 c. Water

Directions

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.