Homemade Oatmeal-Raisin Pancakes - another fun pancake alternative. Why? Because we love pancakes around here, so I'm always playing around with the recipes. I've actually discovered these are a yummy to-go breakfast. Sandwich a couple with a little butter and it's like a toast or bagel alternative. Of course, they are also delicious hot with butter and maple syrup, too! The thing I really like about this recipe is that the raisins don't get mushy (like what happens in some recipes or breads.) Yum! Enjoy!
Gluten-Free Oatmeal-Raisin Pancakes!
Makes ~20 (I make them all sizes, so this is just a guess)
Whisk together dry ingredients: (it's important to mix dry ingredients first in gluten-free cooking)
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1 cup whole rolled oats (GF if celiac or sensitive)
2 Tbsp coconut flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp xanthan gum
2 tsp ground cinnamon
1/2 tsp salt
Mix in thoroughly:
2 eggs
4 Tbsp oil
2 cups milk
1 tsp vanilla
~1/2 cup raisins (more/less, to taste)
Let batter rest while you preheat your skillet to a medium-low to medium heat. Cook spoonfuls of batter like regular pancakes. Place cooked pancakes on a platter/plate to serve.
Delicious served with butter and maple syrup, though I find they disappear without anyone putting them on a plate (they seem to eat it plain, like a delicious piece of cinnamon-raisin bread).
Once cooled, these freeze really well and can be defrosted for a yummy snack or breakfast! Enjoy!
Whipping up a batch of fresh oatmeal-raisin pancakes. I love these huge electric griddles, so I can cook a ton at once!
Delicious served with dollops of butter and maple syrup.
Gluten-Free Oatmeal-Raisin Pancakes!
Makes ~20 (I make them all sizes, so this is just a guess)
Whisk together dry ingredients: (it's important to mix dry ingredients first in gluten-free cooking)
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1 cup whole rolled oats (GF if celiac or sensitive)
2 Tbsp coconut flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp xanthan gum
2 tsp ground cinnamon
1/2 tsp salt
Mix in thoroughly:
2 eggs
4 Tbsp oil
2 cups milk
1 tsp vanilla
~1/2 cup raisins (more/less, to taste)
Let batter rest while you preheat your skillet to a medium-low to medium heat. Cook spoonfuls of batter like regular pancakes. Place cooked pancakes on a platter/plate to serve.
Delicious served with butter and maple syrup, though I find they disappear without anyone putting them on a plate (they seem to eat it plain, like a delicious piece of cinnamon-raisin bread).
Once cooled, these freeze really well and can be defrosted for a yummy snack or breakfast! Enjoy!
Best and easy recipe, Thank you for sharing this recipe.Gluten free food help to increase energy level of our body.
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