• How About Pancakes?

  You can make pancakes on Sunday, then heat them up the rest of the week. Instead of using flour, grind some oatmeal in the blender - it works just like flour. Making them from oats fills you up. I purchase the cheapest rolled or quick oats as I noticed no difference in flavor with more expensive brands. Steel Cut does not work in these recipes.
  Pancakes from oats are a bit dense, because oats don't naturally contain gluten - there's no protein to structure it into a puffed up shape. But there are things you can do to make them fluffier.
  The recipes on this page are gluten-free, if you check the package for certification that they're not cross-contaminated with wheat in a field or factory. I'm not gluten free - but flour turns into sugar once consumed and usually lands on the tummy.

• Sugar-Free baking

  When you blend up the oats in the blender, it adds air, just like sifting flour makes fluffier pancakes.
  Adding an aged banana pumps up the sweetness, but flattens out a pancake. You have to really mush up that banana.
  Keep the wet and dry ingredients in separate bowls. Add the baking powder / soda last. When you add baking powder to water or milk, the alkali and the acid react with one another and produce carbon dioxide – the bubbles, thereby causing the pancakes to rise. Bananas have malic acid. Acid + Baking powder = Bubbles. Don't stir out the bubbles. 10 - 12 strokes with a spatula should do it..
  We're not going to rest the batter.

• How to get really fluffy

  Eggs
  Separate the eggs. Put the yolks in with the wet ingredients, and whip the egg whites - then fold them in at the end. Egg yolks are 47% Oleic acid so when the baking powder and acid combine it should bubble. When you mix the yolks in first and fold in a fluffy whipped egg white after, you are boosting the air bubble production capability of your batter by adding some preformed bubbles.
  Short on Eggs?
  1 flax egg = 1 tablespoon ground flax seed + 2 1/2 tablespoons water, whisked and allowed to stand for 15 minutes
  More on baking with Flax

• Milk Matters

  The protein in milk improves strength and structure of the pancake and helps in the browning. Soy and oat milk are all high-protein options which worked better than Almond or Rice milk.
  • Add dry milk solids or cottage cheese into recipe. • Chefs use powdered milk in place of regular milk. Buttermilk is the most acidic milk, and makes fluffier pancakes. Substitute: 1 tbsp of lemon juice plus one cup of milk and let it sit 15 minutes. Baking Gluten-Free Allergy and Asthma Foundation

Pancakes with Oat Flour

Recipes listed in order of favoriteness

• Dry Ingredients
  3 cups rolled oats
  1/2 tsp salt
  1/2 tsp nutmeg
  1 tsp cinnamon
  2 tsp baking powder
  
• Wet Ingredients
  2 tsp. apple cider vinegar
  2 cups sugarless almond milk (or milk of your choice)
  2 eggs - separated. Whip up the egg whites with a whisp, until just bubbly.
  _______
  1 Apple, peeled and chopped in little bits
  
• Instructions:
  Get a pan hot with butter in it. Saute the diced apple while making the pancakes. Blend the oats in the blender, (one cup at a time) until it resembles a flour consistency. Mix dry ingredients in one bowl - the baking powder is on top. Mix the wet ingredients, except the egg whites. Fold wet into dry without overmixing. Then fold in the egg whites.
  Burner is on medium heat. Use soup ladle to make pancakes that are not that big. Let cook for two minutes or until they bubble and sides are turning brown.