Gluten-Free Whole Grain Pancakes

Here is a pancake recipe I made up with a blend of Brown Rice flour and Oatmeal Flour. We have limited income and I have to make things as cheaply as possible. Most of the recipes out there tend to have you cooking with many different flours in one recipe and other added ingredients that just aren't really necessary.

My husband and I both like these much better than the ones I have tried in the past, that frankly, were a pretty yucky. These taste pretty close to wheat flour pancakes but without the heavy feeling after. I also make mine thinner so that they aren't the thick stick to your ribs kind...though you could make them thicker if you wanted.

It's a good way to get a whole grain pancake without wheat. Very very easy. I use both brown rice flour and oatmeal flour to make cookies, cakes, breads etc. It works great. I am going to work on getting more of those together with exact measurements. Eating gluten-free and healthier can be budget friendly. Some people are concerned about small amounts of gluten in oatmeal, you can get ones certified to be gluten free or just substitute buckwheat for the oatmeal. It might need a little tweaking with the amount of buckwheat used but it would work.

Gluten-Free Whole Grain Pancakes

1 1/4 C Whole Grain Brown Rice Flour

3/4 C Gluten-free Oatmeal Flour (could use buckwheat for those concerned about trace amounts of gluten)

3 tsp Baking Powder (gluten free)

1/8 tsp sea salt

4 Eggs beaten

2 Tbsp Sunflower Oil (if using melted coconut oil, mix in last and quickly or the cold milk and eggs will cause it to harden and you will have hard clumps of oil)

1 1/2 C Milk or Substitute (Goat, Almond, Rice...Water can be used but will not be as tasty)
*note reduce milk by 1/4 cup for thicker pancakes

Instructions:

Mix dry ingredients. Add eggs, oil and milk; adding milk a little at a time mixing until well blended. Batter should be fairly smooth and runny.

Pour desired amount onto hot cast iron griddle and cook until golden on each side. Beat batter a little before pouring each new pancake. If batter should thicken, add a small amount of water or milk to thin.

These can be cooked in several batches and frozen for later use. Freeze in freezer bags and label. Label a sticker and not the bag itself or the marker can leach chemicals into the bag and into your food. I would probably use within 3 months of freezing for best quality.

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