I’m hungry now. I haven’t had breakfast yet and my own photos are making me hungry.
This little concoction is our favorite all-time gluten free pancakes recipe. I’ve made it over and over and we never seem to tire of it. Both A and I are pancake lovers and would eat them every day if we were motivated enough to make them. It’s a good thing we’re not. These round flats of deliciousness are loaded with oats and coconut and rice flours. We top ours off with shredded coconut and maple syrup and sometimes a dab of butter.
OATMEAL COCONUT GLUTEN FREE PANCAKES
1/4 c rice flour
1/3 c brown rice flour
1 tsp baking powder
2 T brown sugar
1 c + 2T milk
2 T ground flaxseed soaked in 1/4 c water
2 c old-fashioned [gluten-free] oats
3 T shredded coconut
Mix flours, baking powder and sugar together. In a separate bowl, mix together eggs and milk. Add in flaxseed mixture. Stir. Add egg mixture to flour. Stir well and add in oats and coconut. Mix. Let the mixture sit for about 5 minutes.
Heat 1 T of butter on medium-low heat. Scoop out 1/4 c of batter per pancake and cook for approximately 1-2 minutes per side depending on stove (electric vs gas stove). Check for doneness (middle of pancakes should be cooked and not doughy). Make sure to keep skillet well-buttered.
Serve pancakes with maple syrup and a dash of coconut.