Oatmeal Pancakes No Wheat No Sugar Recipes

Steps:

• Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.
• Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.
• Combine egg, milk and vanilla in a small bowl and mix well.
• Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.
• Heat a nonstick large skillet or gridle over medium heat.
• When hot, pour 1/4 cup batter for each pancake.
• Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.

Steps:

• Combine dry ingredients in a large bowl.
• Mix in the milk, oil, vanilla and any sweetener you want ( I don't usually put any sweetener).
• For fluffier pancakes separate the eggs. Mix the egg yolks into the bowl and in a separate bowl beat the egg whites until stiff. Then fold the egg whites into the mix.
• If in a hurry, or you don't care, beat the whole eggs well ( I use the blender) and mix into the bowl.
• I find that the pancakes come out better if I let the mixture sit for a few minutes, allowing the oatmeal to absorb some of the moisture.
• If the mixture is too thick, add milk, a little at a time, until pancake batter consistency.
• Cook on hot griddle (about 300 F) turning to cook both sides.

Steps:

• Blend banana, eggs, oats, and baking powder in a blender until smooth, about 45 seconds.
• Spray a griddle or skillet with cooking spray and heat over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.