What is this, you say, a pancake blog? I know. I am a little obsessed. I do love pancakes. They are such a simple pleasure. And you know I love my grains. This recipe is a great compliment to the Banana Oat Pancakes. On days you don't have a ripe banana, try these. They are very much like your standard wheat pancake, but taste like a bowl of oatmeal. Very yummy. The texture is solid, like a wheat pancake and could stand up to incorporating some blueberries. Of course, if you are gluten-free,make sure your oat flour and oats are gluten free. I make my oat flour in the processor with old-fashioned oats.
Oatcakesmakes 10-12 pancakes
3/4 cup oat four3/4 cup quick rolled oats2 eggs beaten with a fork until bubbly1 T. melted coconut oil, plus more for frying 1/2 t. salt2 t. baking powder2 T. sugar 1 cup milk
In a small saucepan (or a microwave safe dish in the micro) heat milk till hot; stir in oats; letstand for 5 minutes.
In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milkmixture.
In a small bowl combine eggs and coconut oil; add all at once to flour-oatmixture, stirring just till combined.
Foreach pancake, pour about 1/4 cup of the batter onto a hot, lightly greasedgriddle or heavy skillet. Cook till golden brown, turning to cook other sidewhen pancake has a bubbly surface and slightly dry edges.
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