Transform your morning oatmeal into something more special with these gluten-free pancakes. Warmed up with cinnamon, ginger, and allspice, they’re a sweet and stackable way to promote good health.
Oat flour can be purchased or made at home by blending 2 cups (500 mL) quick-cooking rolled oats in a blender or food processor until a fine flour forms. For the pancakes to be gluten free, the oats or ready-made oat flour must be certified gluten free.
1 3/4 cups (435 mL) gluten-free oat flour (See "Oat flour" tipbox)
2 Tbsp (30 mL) coconut sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground allspice
1/8 tsp (0.5 mL) salt
1 cup (250 mL) unsweetened plain almond milk or unsweetened plain coconut milk beverage
1/2 cup (125 mL) unsweetened applesauce
1/4 cup (60 mL) sour cream or plain yogurt
1 large organic egg
1 Tbsp (15 mL) coconut oil
Preheat oven to 200 F (95 C). Line large rimmed baking sheet with parchment paper.
In large bowl, combine flour, sugar, baking powder, spices, and salt. In medium bowl, whisk together milk, applesauce, sour cream or yogurt, and egg; add to flour mixture and whisk together.
Preheat large skillet or griddle pan to medium. Add thin layer of oil (donu2019t use it all). Ladle pancake batter into pan to make pancakes of desired size; cook for 2 to 3 minutes per side. Transfer to prepared baking sheet and keep warm in oven until ready to serve. Repeat with remaining batter and oil, adding thin layer of oil with each batch for cooking.
Serve warm with maple syrup, if desired.
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