Gluten-Free Pancakes

Yesterday at Whole Foods I was armed with a list of gluten-free baking products and today I decided to make my first recipe. They were very thin but if you buttered them and stacked them they were good to go. I would think if I made a creamy ricotta filling (sort of like a blintz filling) these would be decadent. Topped with a lemon curd syrup....yummy!


Light Lemony Oatcakes
(Makes about ten 3-inch pancakes)

These crepe-like light pancakes are a refreshing change of pace on those lazy Sunday mornings. They're perfect for rolling up fruit fillings or just dusting with powdered sugar.

* 1 cup vanilla soy or rice milk
* 1 tablespoon lemon juice
* 1 heaping cup certified GF old-fashioned oats (or 1 cup oat flour)
* 1/2 Tablespoon tapioca flour
* 2 teaspoons GF baking powder
* 1/2 teaspoon GF baking soda
* 1 teaspoon lemon zest
* 1/8 teaspoon salt
* 1 tablespoon nut butter or tahini (I used almond butter)
* 1 tablespoon maple syrup

Combine soy or rice milk and lemon juice. Set aside. Blend oats in a spice grinder or blender until finely ground. Mix oat flour with tapioca flour, baking powder, soda, lemon zest, and salt, making sure there are no small lumps. In a blender or with a hand blender combine milk mixture, nut butter or tahini, and maple syrup. Blend well. Mix wet and dry ingredients. Spoon onto a preheated griddle. Mixture will be quite thin. When bubbles form and break, turn carefully and cook until lightly browned.

Total calories per pancake: 67
Fat: 2 grams
Carbohydrates: 11 grams
Protein: 2 grams
Sodium: 200 milligrams
Fiber: 1 gram

(note : you could soak the oats in the milk overnight to make a mush and the pancakes would be thicker and more like traditional pancakes but I am not a fan of oatmeal and that consistency is not to my liking.)