One of our favorite family traditions is to have weekend breakfasts with friends—either at someone’s house, or out at a restaurant. For my dad and other adult celiac folks, breakfast is relatively easy because as long as they’re cooked in a clean pan, bacon, eggs, potatoes, juice and coffee are all gluten-free. For my son, though, a good breakfast means PANCAKES. That’s another story.
My searches on Yelp and Google yielded very few restaurant options—maybe one a 40-minute drive away, while we pass by our neighborhood favorites several times a week. So, for now, we’re staying in and I’ll make pancakes for everyone.
We’ve tried a couple of brands of gluten-free pancake mixes and found them disappointing: too gritty, too soggy, weird aftertastes. But last weekend I came up with another idea: why not adapt our favorite oatmeal pancake recipe to be gluten-free? It uses far less flour than most pancake recipes, and the gluten-free oats would taste the same as the gluten-contaminated ones.
It worked really well. We had these with some friends and their toddler son and everyone went back for seconds. Recipe follows cut.
Oatmeal Pancakes (adapted liberally from In Praise of Leftovers)
The night before (or at least a couple of hours ahead of time), mix in a large bowl:
- 3 C gluten-free rolled oats
- 3 C buttermilk OR 1 ¾ C milk + ¼ C orange juice
When you’re ready to make pancakes:
- 1 C GF flour mix (I used Namaste)
- 3 Tbsp. brown sugar
- 1 ½ tsp. baking powder
- 1 ½ tsp. baking soda
- ½ tsp. table salt
Add flour mixture to oat mixture, along with:
- ½ C butter, melted and cooled
- 3 large eggs
Stir it all together; it will be pretty thick.
Warm a large nonstick skillet or griddle over medium heat. Spray with cooking spray or brush with a little butter. J Cook batter about ¼ C at a time; flip when bubbles start to form in the center and the edges are starting to set. Continue to cook until the second side is nicely browned. Keep warm in a low oven or serve them as they’re ready. Great with fruit and/or maple syrup.*
Serves 6 hungry people. If you want to cut the recipe in half, use 1 whole egg and 1 egg white. Save the yolk to make some extra-awesome scrambled eggs.
* The real stuff only, please. It’s the only food issue about which I’m a true snob.