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Oat Pancakes

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4 star  Avg. rating 4 from 19 votes.

Recipe Information

Category: Breakfast
Recipe Created By: Devyani

Oat Pancakes

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3/4 cup oat flour
1/2 cup potato starch
3/4 tsp baking powder
1/2 tsp baking soda
1 1/2 Tbsp vinegar
scant cup soy milk
1 tsp sugar
1/4 tsp salt
1 egg or equivalent replacement
2 tsp oil


Mix all dry ingredients together. In a separate bowl, combine vinegar with enough soy milk to total 1 cup. To the vinegar and soy milk add oil and egg replacer. Add combined liquids to dry ingredients and mix well.

Ladle 1/4 cup portions onto hot griddle for each pancake.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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My family loved these! I used 1/4 cup of mashed ripe banana as the egg replacement and they were excellent. My husband said that these were the best gluten-free pancakes that I have made and I liked that they were healthier since they used oat flour.

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