One of my favorite breakfast foods is pancakes. Since going gluten free, I’ve had pancakes less often than usual. For awhile, we were buying Pamela’s Ultimate Baking and Pancake Mix but it got to be too expensive. I just couldn’t justify adding that into our food budget. I had to come up with some recipes that would be gluten free using items we normally had on hand. I have an awesome gluten free pancake recipe that has been tested and endorsed by those who are not even gluten free!
Gluten Free Pancake Recipe
(serves at least 2 people)
-2 cups ground oats (you can use Bob’s Red Mill Gluten Free Oats for gluten free oats)
-2 cups plain yogurt or full fat milk
-2 Tablespoons melted butter or coconut oil
-1/2 teaspoon of salt
-1 teaspoon baking soda
-1 Tablespoon of sugar
1. Mix the ground oats and yogurt or milk.
2. Add the eggs, butter, salt, baking soda, and sugar. I make sure to let this mixture sit for about 20 minutes so the baking soda will make the pancakes fluffier.
3. Add butter to your cast iron skillet or griddle and cook the pancakes over medium heat. You don’t want to have the heat too high- these pancakes take a little longer to cook than regular pancakes and are a little thicker. I check the bottoms of mine to see when they are ready to flip.
Notes: If you have Celiac Disease or are serving someone that has it, please use gluten free oats. Oats are naturally gluten free but generally have gluten cross contamination during processing. I grind my oats in the coffee grinder.