Fluff y Oatmeal Pancakes
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 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. :