Oat Flour Breakfast Pancakes

photo by mandymooo on Flickr

My husband makes these for me because they are wheat-free. I'm not a celiac so I don't need gluten free oat flour, I can tolerate regular oats just fine...and when we use the Star Wars molds they seem to taste even better....Yoda's ears are the best!

Many wheat-free and GF recipes have a complicated mixture of flours that try to mimic wheat flour and it's glutinous properties.  With these little guys it doesn't need seem to be so important. Don't get me wrong, they are not thick and airy IHOP style cakes, they're a little thinner but they have a nice (almost creamy) oaty taste that I love!

What you need:

• 1 cup oat flour
• 1 large egg (from happy pasture-raised chickens)
• 1 Tbsp vanilla
• 1 tspn baking soda
• pinch of salt
• enough milk to make a batter, about 1/2 cup (we use almond milk)

How you make them;

• Mix oat flour and baking soda in a bowl and set aside.
• Beat eggs together with milk and vanilla and then add to flour bowl and mix well to form a thick batter.
• Let the batter rest for a few minutes while you heat a skillet - we use an electric skillet set to about 350 F
• Slowly pour batter onto skillet and let it spread out into 5-6 inch disks.  Cook for about 3 minutes on each side.  Place in a warm place while you finish the remaining batter.

If you use a shaped form, spray the form with oil (Pam) before filling with batter.

They are not as fluffy as regular pancakes, but much nicer than ones made with rice flour or GF mixes...well I think they are!

Serve with  fresh fruit, apple sauce or fresh fruit stewed with a little stevia and frozen until needed.