Gluten-Free Oatmeal-Raisin Pancakes!

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!

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!