This is an all time favourite pancake recipe that we easily converted to gluten free because it contains so little flour to begin with. Great for Mother’s day… or any Sunday in between!
1 ½ cup oats (specified gluten free if cross contamination is a concern)
2 cups buttermilk
½ cup gluten free flour (I used Bob’s Red Mill all-purpose flour)
1 tbsp baking powder
1 tsp salt
½ tsp cinnamon
2 eggs, beaten
¼ cup butter, melted
Coconut oil (for griddle or pan)
In large mixing bowl, stir together oats and buttermilk. Let sit for at least 5-10 minutes to allow the oats to thicken. Meanwhile, mix together dry ingredients in separate bowl (flour, baking powder, salt, cinnamon). Add eggs, melted butter, and dry ingredients to oats, stirring until just combined. (It’s ok if it’s a little lumpy! Don’t over stir or your pancakes won’t be light and fluffy).
Pour ¼ cup batter onto hot, oiled pan or griddle. Cook each pancake until edges are dry and surface is covered with bubbles. Flip, and cook other side until golden brown.
Serve with fresh fruit and maple syrup (the real stuff). Enjoy, Happy Mother's Day!
Alternatives or additions:
- Add 1/2 cup finely chopped almonds to batter for almond pancakes
- Add 1/2 cup ground flax seed or other seed
- Add 1 cup frozen blueberries or other fruit (cooking time will increase)