Jan's Gluten Free Oatmeal Pancakes
Gluten Free with Flax Seed, Oatmeal & Maple Syrup, yummy and pretty healthy too!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
flour
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 2 eggs
- 1/2 teaspoon cinnamon
- 3/4 cup gluten free flour mix (see additional recipe)
- 2/3 cup gluten free oatmeal (i use bob's red mill)
- 6 tablespoons ground flax seed
- 2 teaspoons baking powder (i use non-aluminum double acting)
- 1 ounce extra-virgin olive oil
- 1/4 cup maple syrup add honey to bring to the 1/4 cup
- 2/3 cup milk
- Carbohydrate 14.4543183333333 g
- Cholesterol 212.313333333333 mg
- Fat 16.63416 g
- Fiber 3.21631657670935 g
- Protein 8.64030166666667 g
- Saturated Fat 3.03321083333333 g
- Serving Size 1 1 Serving (95g)
- Sodium 264.783333333333 mg
- Sugar 11.238001756624 g
- Trans Fat 1.33055983333333 g
- Calories 234 calories
Mix all dry ingredients in large mixing bowl. Using the Kitchenaid Stand Mixer dump method, place remaining ingredients in bowl and stir until blended (it is not necessary to use a mixer if you have a good arm). Stop mixer and use spatula to be sure all flour mixture is up from bottom. If not bring up and stir again very shortly. Spoon onto hot grill, turning when edges seem set and bubbles appear on the cake. I have added blueberry to the mix and fresh grated apple to the cakes before turning all successfully. Enjoy.
