Oatmeal Buckwheat Pancakes: Wheat Free Pancakes

The following recipe are pancakes for wheat allergies. This recipe is for a pancake similar in texture and taste of whole wheat pancakes. These measurements make eight 4 inch pancakes.

To make this recipe you will need the following ingredients:

1 Cup of milk
¾ Cup instant oats OR grind regular oats
¾ Cup oat flour and buckwheat flour
2 Tbsp baking powder
½ tsp salt
1 Tbsp cooking oil (vegetable or canola)
2 eggs

Mix oat flour, buckwheat flour, baking powder, salt and set aside.

Heat milk, when hot enough to steam or just as boils, stir in oats. Remove from heat, cover and let stand about 5 minutes.

Preheat griddle.

Using two bowls, break eggs and separate yokes from whites. Mix and beat yokes and oil together.

Combine your oats and milk mixture into your dry ingredients, stirring add oil and yokes.
Fold egg whites into your batter.

Drop some water from fingers onto griddle, if waters beads up and sizzles your griddle is ready. Pour batter onto griddle with a generous spoon allowing the batter to spread naturally. When bubbles form all around the top outside edge of pancake they are ready to flip. Using a spatula, wiggle under all around pancake, lift and flip. The second half only needs to brown as the pancake is mostly cooked at the flip. When your spatula slides easily under pancake remove from griddle. If available use a pancake warmer, tortilla warmer, or a warmed covered dish until ready to serve.

Serve with syrup, fresh fruit, powdered sugar, butter, peanut butter, or whatever you traditionally like with your pancakes.