Ingredients for Ameraussie's Gluten Free Oatmeal Pancakes
- 1 cup Old Fashioned Oats
- 1/2 cup Greek Yogurt
- 1 cup Skim Milk
- 2 large Eggs
- 0 cups Flour
- 1/4 cup Agave Nectar
- 1 teaspoon Vanilla Extract
- 0 teaspoons Ground Cinnamon
- 0 teaspoons Ground Ginger
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking soda
- 1/4 cup chopped nuts (optional)
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How to Make Ameraussie's Gluten Free Oatmeal Pancakes
- In a large bowl, combine 1 cup gluten-free rolled oats, 1 cup milk (dairy or non-dairy), and 1/2 cup plain yogurt. Stir well to combine.
- Cover the bowl and refrigerate for at least 8 hours, or preferably overnight.
- After soaking, add 2 large eggs, 1/4 cup honey or maple syrup, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/4 cup chopped nuts (optional) to the oat mixture.
- Whisk gently until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, or freeze individual pancakes for later. To reheat frozen pancakes, wrap 2 in foil and bake in a moderate oven (350°F) for 15 minutes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
7g
Carbs
12g
