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This is my recipe for Traditional Oatmeal Pancakes – fluffy, hearty and very much like a real pancake. We love pancakes, but don’t love eating flour all the time. I have nothing against flour, but I do feel that it’s important to eat a variety of grains. It’s easy to get stuck cooking with only wheat. I often refer to us a “low gluten family.”
Serving Traditional Oatmeal Pancakes
I haven’t fiddled with the recipe to add protein (as I love to do). So, make the meal complete by serving with a side of eggs. You also might serve it with a healthy breakfast meat like turkey sausage, plain yogurt or a protein shake. We usually don’t use maple syrup in our house. If we do, we use it very sparingly (perhaps two teaspoons per person). Instead, we top our pancakes with chopped fruit and/or nuts. Strawberries, blueberries and bananas all work very well.
- 1 cup oatmeal
- 2 teaspoons baking powder
- 1 tablespoon coconut oil
- 1 cup water, milk, buttermilk or mix of what you prefer - add more liquid if you prefer more thin pancakes, or less water if you prefer fewer thick pancakes
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Add all ingredients to a blender and blend.
- Heat a skillet on medium heat, with cooking oil or butter.
- Pour batter into the skillet until the pancake is the size you prefer.
- Cook on the first side until bubbles appear and the batter sets (quite a lot).
- Flip the pancake and let it cook for approximately two more minutes - oatmeal tends to retain water, so it needs a little extra cooking time to make sure the inside of the pancake isn't sticky.
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