I found this recipe at Eat Voraciously on the Washington Post weekly foodie posting.  They are now an absolute staple in our household as they are not only simple and delicious, they are easily frozen and can be either full gluten or gluten free.  Who could ask for anything more?!!

 

Servings: 12 plus using a ¼ cup measure

 

Ingredients:

 

1 ½ cups Quick Oats

1 cup whole milk or buttermilk  (1 use skim or 1% milk to no ill effect .. could probably use any milk substitute)

½ cup all purpose or gluten free flour

2 eggs

2 tablespoons maple syrup or honey

3 teaspoon double-acting baking powder

 

Directions:

 

In the pitcher of a blender, combine oats and milk and blend on high until the oats look finely ground and the milk thickens, about 1 minute.  Add the flour, eggs, honey or maple syrup and baking powder.  Blend on high until combines or about 5 or 10 seconds. (Don’t overmix as the pancakes could become tough.)  At this point I like to scrape down sides to leave no unmixed ingredients and pour into a bowl so I can use a ¼ cup measure for consistency.

 

Use a cast iron griddle or heavy bottomed skillet and grease evenly. Put in 3 or 4 measures in your pan and cook until the edges look dry and the tops are pocked with bubbles.  Flip and continue cooking until pancakes bounce back when lightly poked in the centre.

 

Leftover pancakes can be refrigerated for 3 days or frozen for 6 months.  I like to use parchment to separate the pancakes so they don’t stick together.

 

 

Nutrition:

Calories                           134 per pancake                                       Fibre                                  1.5g

Sugar                                   10g                                                                 Protein                              4.5g

Carbohydrates               23g                                                                 Fat                                           3g