Jan's Gluten Free Oatmeal Pancakes
Gluten Free with Flax Seed, Oatmeal & Maple Syrup, yummy and pretty healthy too
Gluten Free with Flax Seed, Oatmeal & Maple Syrup, yummy and pretty healthy too
- 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
Step-by-step
- 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.
Swapping the specified liquid sweetener for pure maple syrup introduces a higher water content that alters batter viscosity, requiring a careful hand when combining wet and dry components to prevent tough results. Grating fresh apple directly into the batter on the griddle adds moisture, but excess liquid from the fruit can slow the cooking process, demanding medium-low heat around 350 degrees Fahrenheit to ensure the interior cooks through before the exterior browns. Because specialty gluten-free items and ground flax seed carry a higher cost per ounce, utilizing bulk purchasing options protects your wallet while building a reliable pantry for weekend breakfasts.
Freezing and Reheating Strategies
Batch cooking this batter yields excellent preservation results when individual cakes are cooled completely on a wire rack for twenty minutes before stacking them with parchment paper between each layer inside a freezer-safe bag. Frozen disks reheat predictably within sixty seconds in a standard toaster set to a medium setting, restoring crispness to the edges without requiring a separate microwave step that often renders gluten-free grains gummy. Stacking these items efficiently prevents freezer burn and ensures that every single portion remains accessible for quick morning meals throughout the workweek.
Second-Day Transformations
Leftover disks that have lost their initial moisture do not need to be discarded, as they readily absorb liquid when repurposed into baked strata dishes or layered breakfast casseroles. Toasting stale portions twice activates residual starches, creating a sturdy base for thick spreads or savory toppings that require structural integrity.
