My dad’s pancakes have spoiled me for all other pancakes. They are moist and sweet, yet fluffy and buttery. My husband and I like these pancakes so much, we don’t even bother buying commercial pancake mix or ordering pancakes when we go out. We know that they just won’t compare to my dad’s pancakes. After my Celiac diagnosis, I decided to try to make these gluten free. Thankfully, they turned out just as delicious as the original recipe!
We make these pancakes so often, that I finally decided to mix all of the dry ingredients together ahead of time and store the mix in the pantry. Now we have healthy and delicious pancakes ready to go in just 10 minutes!
Oatmeal Pancake Baking Mix
- 4 Cups Bob’s Red Mill 1 to 1 Gluten free flour mix (or your favorite GF mix)
- 4 TB sugar
- 4 tsp baking powder
- 4 tsp baking soda
Combine all ingredients and store in airtight, dry container. Since there are no preservatives, it probably won’t last as long as a commercial pancake mix, but the pancakes mix should last as long as the earliest expiration date on your ingredients.
Dad’s GF Oatmeal Pancakes*
- 1 cup GF rolled oats
- 1 cup water
- 1 egg
- 2 TB melted butter
- 1 cup buttermilk (Or substitute 1 cup milk mixed with 2 tsp vinegar. Let sit for 5 min.)
- 1 Cup of GF Oatmeal Pancake Mix
Step 1: Combine oats and water and let soak for 10 minutes or until water is absorbed.
Step 2: Add buttermilk or buttermilk substitute, egg, and melted butter to oat mixture. Stir until combined.
Step 3. Stir 1 cup of dry pancake mix into the oatmeal mixture.
Step 4: Ladle pancakes onto preheated skillet sprayed with non-stick cooking spray. When pancakes start to bubble and the edges start to lift from the pan, they ready to flip.
Serve with a heart heathy butter spread and real maple syrup!
~Makes about 12 4-inch pancakes.
Can store leftover pancake batter in the fridge for one day. Leftover cooked pancakes are also good reheated.
*Original recipe adapted from the Cooking in Minnesota cookbook.