Several days ago I posted a review of Simpli Gluten Free Apricot Instant Oatmeal, complete with pictures and a smoothie recipe that calls for a packet of the instant oatmeal. I also mentioned that on the company website there were more recipes, including one for gluten-free pancakes, and promised that I would feature the pancakes recipe in another post. Well, here it is.
The first time I made these pancakes, I didn’t have any oat flour on hand. Anxious to try the recipe anyway, I substituted quinoa flour because that’s what I had in the pantry. I do not recommend using quinoa flour in this recipe. It leaves a distinct quinoa aftertaste, and my younger son and I were the only ones who would eat them. Even I didn’t think they were all that great. However, knowing neither the recipe nor oatmeal were at fault since I didn’t follow the instructions, I decided to try it again, this time using the proper flour. That made all the difference. These were at hit with my kids. So much so that out of the 14 pancakes yielded, I only got to eat 2.
1 package Simpli Gluten Free Apricot Instant Oatmeal
2 cups gluten-free oat flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups milk (can also use dairy-free milk like almond, rice, etc.)
½ teaspoon gluten-free vanilla extract
5 tablespoons butter (melted but not hot)
1/2 cup water
Combine all the dry ingredients in a bowl, mix together well, and set aside.
Beat the eggs, milk, and vanilla until well combined, then slowly add melted butter. Then gradually add the dry ingredients and mix until just incorporated.
The recipe says to stir in the water to thin the batter, but I thought the batter was already pretty thin, so I didn’t add any.
Preheat skillet and oil with melted butter or nonstick cooking spray. Use about 1/4 cup of batter per pancake. When the top starts to bubble, flip it over and cook until done. These cook pretty quickly.
You can keep the pancakes warm in an oven on the lowest setting until you’ve made them all. Usually what happens around here is they eat them as fast as I can make them, which is why I don’t have a nice photo showing a big stack of pancakes with maple syrup dripping down the sides, but I was very impressed with how well these turned out once I used the right kind of flour.