Pineapple Oatmeal Pancakes Gluten Free Recipes

Steps:

• Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
• Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
• While waiting, place a pan over a low-medium flame and let it warm.
• When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
• Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
• *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
• Enjoy!

Steps:

• If you can't find oatmeal flour, you can make your own by grinding up Quaker Oatmeal in your blender until it is a fine powder.
• Don't have oatmeal either, you can use white flour as a substitute.
• Mix first 5 dry ingredients together in a large mixing bowl.
• Mash your banana and strawberries together in a separate bowl.
• Add whole blueberries, milk and OJ to the banana mix and stir together.
• Pour fruit mixture into the dry ingredients and stir until moist.
• Add more milk or juice if you like a thinner batter.
• Set batter aside for 10 minutes.
• Preheat your griddle to 350°F.
• Pour 1/4 cup batter on griddle and cook for approximately 3-4 minutes or until the bottom side is golden or the top of the pancake starts to bubble.
• Flip and cook on other side until golden brown, approximately 3 minutes.
• Serve with butter and syrup, honey or fresh fruit on top.

Steps:

• Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours), in the fridge.
• When you are ready to cook: whisk into the oat mixture the eggs, flour, agave nectar, vanilla, cinnamon, ginger, baking powder and salt. Mix well.
• If the mix is too runny, add more flour 1/4 cup at a time. If the mix is too dry, add more milk, about 1/4 cup. (I've never needed to add more milk.).
• Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray). Low to medium heat.
• Using a ladle or cup, spoon about 1/4 cup of batter onto griddle in a 4 - 5 inch circle. Let cook until bubbles appear and outer edges start to look dry (about 3-4 minutes). Flip the pancake with a turner and cook the other side for about 1 - 2 minutes. If it's nearly done, the top of the pancake will spring back when you gently press a spot (just like a cake in the oven does).
• Serve plain, buttered or with your favorite toppings.
• Prep and cooking time do not reflect soaking the oats. Cooking time is per pancake. Cooking one at a time obviously takes a lot more time than cooking multiples.

Steps:

• In a large saucepan, bring water, pineapple juice and salt to a boil over medium heat. Stir in oats; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir in pineapple, raisins, brown sugar, cinnamon and vanilla. Cover and let stand for 2-3 minutes. Sprinkle with walnuts. Serve with milk if desired.,