Oatmeal Pancakes - Gluten Free with Walnut Butter
Servings: 4
Ingredients
- 2 cups leftover oatmeal or 2 cups gluten free rolled oats
- 2 1/2 cups buttermilk or 1/2 cup favorite yogurt mixed with 2 cups water. If you use leftover oatmeal omit this.
- 2 eggs or equivalent egg replacer I used 1 tablespoon gelatin whisked into 1/2 cup water
- 1/4 cup light olive oil avocado oil, or melted coconut oil
- 1 tablespoon vanilla extract
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup palm sugar or other granulated sugar
For the Walnut Butter
- 1 cup any allowed butter softened
- 1/2 cup palm sugar or brown sugar
- 1 cup chopped toasted walnuts
- 1 teaspoon vanilla extract
Instructions
- The night before (or up to 2 days) either prepare your oatmeal or place the oats and buttermilk into a bowl. Cover and let sit overnight. This is also a good time to make the walnut butter.
- The next morning, mix in the eggs, vanilla, sugar. and oil to combine. If you used leftover oatmeal, you will need to add a touch of any preferred milk to get the desired batter consistency. I used about 1/2 cup.
- Whisk together the dry ingredients, then incorporate into the wet. This will be a thick pancake batter consistency.
- In a greased, preheated pan over medium low heat, pour about 3 tablespoons batter into the pan. When bubbles begin to form evenly and the bottom is golden, flip and cook the other side. Repeat with the remaining batter, serve with the walnut butter if you like.
For the Walnut Butter
- Combine the butter, sugar, walnuts and vanilla, mixing thoroughly.