Happy New Year everyone! I figured since everyone is going to be sleeping in late and eating a big breakfast this morning, now would be a good time to post this recipe!
Since making my (Jessica's) gluten-free Chocolate Overload Cupcakes using ground oatmeal instead of flour with such success, I've been experimenting with other ways to make gluten-free baked goods! My family loves having breakfast at any time of day, and I'd already made one version of gluten-free"french toast" pancakes, so this recipe for buttermilk-style gluten-free pancakes was an obvious choice.
And they were a huge success! My husband got three pancakes in before I even told him they were gluten-free! He was shocked, and super impressed, then ate two more. You really can't tell the difference between these and pancakes made with wheat, and these are WAY healthier!
Gluten-free Buttermilk Style Pancakes
1/2 cup Greek yogurt
1 1/2 cup oatmeal, ground down fine like in the Chocolate Overload Cupcakes
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup milk
1. Mix the oatmeal, cinnamon, sugar, baking soda and baking powder in a bowl. Set aside.
2. Mix eggs, milk, vanilla and yogurt in a bowl and whisk together until everything is incorporated. Pour your liquid ingredients into your powdered ones and mix until
3. Lightly grease a pan with cooking spray, and heat to medium heat. Pour your batter into the pan about 1/4 cup at a time. Let one side get golden brown, then flip it. Once both sides are browned, serve!
We love to eat these pancakes with a smear of my homemade strawberry jam, or sometimes a drizzle of almond butter of homemade peanut butter. Topped with fresh fruit is also great! Once you taste these fantastic pancakes, you'll realize why. They're amazing even without syrup!