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One problem with living gluten free is that if you want to eat carbs, you need to have money. If you want gluten-free bread or brownie mix, be prepared to spend five times what the “normal” version costs. For me, cheating and just eating gluten isn’t an option and neither is paying 6 dollars for a loaf of bread that is half the size of normal bread.
What’s my solution? Oats.
Oats are healthier than most carbs and are slow burning, unlike sugars or highly processed carbs.
I’ve researched a lot about whether oats are GF or not. While the jury is still out, the expected verdict is the oat itself is gluten free, but it could be cross contaminated with flour during processing. After years of grinding oats into oat flour to sub wheat flour, I know that my body can handle whatever cross contamination there may be with oats. (I am gluten intolerant. I do not have celiac, which would require a 100% GF diet). You can buy certified gluten free oatmeal, which runs about $7.00 a bag, compared to $2 of Quaker Oats, if you want to be completely gluten free.
So what is my favorite oat recipe? Cookie dough, duh. All other recipes are subpar.
But since I can’t make cookies daily, here is how to make homemade oatmeal pancakes (or as my husband calls them, “Oh my God, these are soooo good” pancakes):
Here’s what you need:
- 1 cup of old-fashioned oats
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp cinnamon (I add much more than this, because it makes the RV smell like Christmas)
- 1 tbsp sugar
- 1 cup of milk (I use almond milk)
- 1 egg
- Cooking spray
- Food processor
- Chocolate chips, blueberries, maple syrup, etc.
- Take your 1 cup of oats and dump into your food processor. You can make this recipe using quick oats and without blending, but I personally like the smooth fluffiness of pancakes.
- Add ground oats to mixing bowl. Add baking soda, salt, cinnamon, and sugar. Mix. (I use raw sugar, as seen here.)
- Combine 1 cup of milk and egg and stir into dry mixture. Whisk together.
- Heat skillet to medium. Spray with cooking spray or melt small amount of butter. These pancakes will try to stick a lot more than your typical just-add-water pancake mixes.
- Pour your pancake batter into small circles. These pancakes will be thick, so be sure to let them cook longer than normal pancakes. These pancakes don’t bubble when ready to flip, so wait a couple minutes and watch. You can see them turn golden brown.
- My husband likes them plain with maple syrup, but I like to add chocolate chips! (Healthier people feel free to add blueberries, nuts, or other fruits). To add in your mix ins, do not mix them directly into the batter, or they can burn. My strategy is to pour a thin amount of batter, place chocolate chips on top of pancake , then cover with more batter. In this way, your chocolate can’t burn and melts right inside of the pancake.