It is amazing how hungry one gets when you are doing nothing. These days especially when it is raining or snowing, we do a lot of nothing, physically that is. Since my rainy day venues have been closed to casual walking and I’ll melt in the rain I fall into that trap. These days our thoughts go quickly to what’s for lunch or dinner even breakfast. I’ve always been an early riser but have extended this to 5 AM, I know half the day gone. Those early risers like me understand. Lately we have been trying to hold off on breakfast and find something that is filling and taste good. Any suggestions are welcomed.
Back in 2012 I gave into one of Lyn’s cravings and made Lyn’s Blueberry Oatmeal pancakes. They were good and on this last Saturday Lyn hinted about this recipe she had found by Julie Harrington for her weekly Sunday breakfast in bed. It was very good and surprisingly filling making lunch a small salad. Did not suppress the “What’s For …..” you got to have something to look forward to.
These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!
- 1 3/4 cup oat flour (see notes)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 cup milk (or non-dairy milk of choice)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar (or white vinegar)
- 1 tbsp canola oil
- 2 eggs
- In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
- In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
- Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
- Let batter sit for 5-7 minutes. It will thicken.
- Lightly spray a hot griddle with cooking spray.
- Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
- Let the pancakes bubble before flipping. Cook until golden brown on both sides.
- I also mashed a bunch of blueberries and heated in some maple syrup.
Make your own oat flour:
Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.
Batter makes 6 medium-sized pancakes.