Fluff y Oat­meal Pan­cakes

Canadian Living - Holiday Entertaining - - Holiday brunch -

Hands-on time: 15 min­utes

To­tal time: 25 min­utes

Makes: about 10 pan­cakes

Oat flour has a mild, slightly sweet and nutty flavour that makes th­ese pan­cakes sat­is­fy­ing brunch fare. Find oat flour in health food stores or make your own (see tip, right).

1 cup gluten-free oat flour

½ tsp bak­ing soda pinch salt

⅔ cup 2% plain yo­gurt

2 eggs

2 tbsp but­ter, melted

1 tbsp each maple syrup and le­mon juice 1 tsp vanilla

2 tsp light-tast­ing olive oil

In large bowl, whisk to­gether flour, bak­ing soda and salt. In sep­a­rate bowl, whisk to­gether yo­gurt, eggs, but­ter, maple syrup, le­mon juice and vanilla; whisk into flour mix­ture un­til com­bined. Let stand for 10 min­utes.

Lightly brush large non­stick skillet or grid­dle with some of the oil; heat over medium heat. Work­ing in batches and brush­ing pan with re­main­ing oil as nec­es­sary, drop bat­ter by scant ¼ cup; cook un­til bub­bles form on tops, about 1½ min­utes. Turn pan­cakes; cook un­til bot­toms are golden, about 1 minute. Trans­fer to rimmed bak­ing sheet; cover with foil and keep warm in 250°F oven un­til ready to serve.

PER PAN­CAKE: about 107 cal, 4 g pro, 5 g to­tal fat

(2 g sat. fat), 10 g carb (1 g di­etary fi­bre, 2 g sugar),

46 mg chol, 104 mg sodium, 95 mg potas­sium. % RDI 4% cal­cium, 5% iron, 4% vit A, 3% fo­late. To make gluten- free oat flour, process pure, un­con­tam­i­nated large- flake rolled oats in a food pro­ces­sor un­til pow­dery. :

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