I had this recipe sitting around in my “recipes to try” folder for a few years now and finally dusted it off to take it for a vegan/GF conversion test drive. I’m happy to say that it passed the test. These pancakes are decadent, like the kind you’d get in some fancy pants restaurant. Since you have to make the oatmeal first, they are a little more time consuming but definitely worth the wait.
¾ cup oat flour
1 cup gluten free flour blend
2 Tablespoons sugar
2 teaspoons baking powder
¾ teaspoon salt
3 teaspoons Ener G egg replacer
4 Tablespoons water
3 Tablespoons Earth Balance Soy Free Buttery Spread, melted
1 ¼ cup rice milk
1 cup cooked oatmeal
1 Tablespoon unsulphured molasses
Instructions: Blend all of the dry ingredients together in a large bowl. In a smaller bowl, blend the Earth Balance, rice milk, cooked oatmeal and molasses together. Gently combine both bowls.
Heat frying pan on medium heat. Spray pan generously with coconut oil, toss in a tablespoon of Earth Balance and quickly drop 2 or 3 ¼ cup globs of pancake batter into the pan at the same time. Once bubbles form on top of pancake and the bottom is golden brown, turn over. Takes about 5 minutes. Continue with rest of batter and serve pancakes fresh and hot with a nice dollop of Earth Balance and some real maple syrup. Yumza!!