Oatmeal Pancakes [0001137]

Ingredients:

1 cup gluten-free rolled oats
1 cup buttermilk (or dairy-free alternative for a vegan option)
1 large egg (or egg substitute for a vegan option)
2 tablespoons granulated sugar
1/2 teaspoon gluten-free baking powder
1/2 teaspoon gluten-free baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted (or dairy-free alternative)

Instructions:

In a blender or food processor, pulse the gluten-free rolled oats until they resemble a coarse flour.

In a mixing bowl, combine the oat flour and buttermilk (or dairy-free alternative). Allow the mixture to sit for about 10 minutes to let the oats absorb the liquid.

After 10 minutes, add the large egg (or egg substitute), granulated sugar, gluten-free baking powder, gluten-free baking soda, salt, and ground cinnamon to the oatmeal mixture. Stir until well combined.

Heat a non-stick skillet or griddle over medium-high heat and add a small amount of unsalted butter or cooking oil.

Pour 1/4 cup portions of the pancake batter onto the hot skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.

Transfer the cooked oatmeal pancakes to a plate and cover with a clean kitchen towel to keep warm.

Repeat the cooking process with the remaining batter, adding more butter or oil to the skillet as needed.

Serve your gluten-free oatmeal pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or sliced bananas.

These gluten-free oatmeal pancakes are hearty, wholesome, and perfect for a satisfying breakfast or brunch.

Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy your pancakes!