From Bob’s Red Mill.
3/4 cup Gluten Free Oat Flour
3/4 cup Gluten Free Quick Rolled Oats
1 cup Nonfat Milk
1/2 tsp Sea Salt
2 Egg Whites
2 Tbsp Sugar
2 Egg Yolks beaten
2 tsp Baking Powder
1 Tbsp Vegetable Oil
In a small saucepan heat milk till hot; stir in oats; let stand for 5 minutes.
In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture.
In a small bowl combine egg yolks and cooking oil; add all at once to flour-oat mixture, stirring just till combined.
In another bowl beat egg white till stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.
Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle. If you want smaller pancakes, switch to a 1 tablespoon measure. That will put just the right amount of batter on the griddle for dollar-size pancakes. Makes 12 pancakes.
My notes: we love this recipe. It’s a bit fiddly, with the beaten egg whites, but it’ so good!
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