Whole-grain Oat and Flax Pancakes
June 14, 2007 by top8free
These make a hearty breakfast, perfect for a cold winter morning. Top with fresh fruit or syrup and pair with Turkey Breakfast Sausage for a lavish spread.
1 ¾ cup rice milk
3 tablespoons flax seed meal
½ cup rolled oats
1 cup whole-grain flour mix
4 teaspoons baking powder
2 tablespoons sugar (do not substitute Succanat, the batter will be too sticky)
½ teaspoon salt
Mix flax seed meal and oats into rice milk and let stand for five minutes. Meanwhile, in a large mixing bowl stir together flour mix, baking powder, sugar, and salt. Mix wet and dry ingredients together gently. Pour out small pancakes onto griddle preheated to medium. Cook slowly and allow pancakes to set almost all the way through before flipping. Keep warm in an oven heated to 200 degrees for up to an hour.
© 2007 Jeanette Bradley
Thanks so much for this recipe. I made the pancakes last night using hazelnut milk instead of rice milk and Bob’s Red Mill GF flour mix for the flour. It was so satisfying to eat some pancakes after a month of nearly no such carbs (since I was diagnosed with food allergies). We had last-minute guests over for dinner, and I thought, “What was I thinking?? I have no idea how this recipe will turn out!” But it worked great; some people ate seconds, even. I made a raspberry-lavender fruit topping for it that I will put on my blog.
[...] Bradley at Top 8 Free has a great recipe for gluten-free, egg-free, etc.-free pancakes. You can see the modifications I made to the recipe in the comment I left her. We had Jana, [...]
YUM! Hazelnut milk sounds unbelievably decadant. Where did you find that?
I’ll have to check out your raspberry lavender sauce as well. That sounds delicious.
I’m glad you enjoyed the pancakes!
Jeanette
Whole Foods sells it, as do some of the natural foods stores around here. I bet you could order it on Amazon as well. It is tasty.