Pancakes are such a great way to experiment with ingredients. I love trying out new combinations. Traditionally I make pancakes once during the weekend as I know this is one thing my daughter will absolutely eat. I find that once I started eating gluten-free, I am in a constant state of experimenting with foods, especially what flours and flour blends make the tastiest combinations. It takes a lot of trial and error.
I have tried some pancake mixes that I just couldn’t stomach and others than just melt in my mouth, and I think these pancakes are pretty tasty. I have also tried combining my own flours, but the one I always come back to is Pamela’s Baking & Pancake Mix, this contains almond meal…and really, unless you have an allergy, you can’t go wrong with almond flour, it makes everything taste better, in my opinion. My other secret ingredient for pancakes is buttermilk. It just gives them a nice, fluffy texture, and I refuse to make pancakes without it.
And for this particular pancake recipe I used a newly discovered product to me, Midnight Moo chocolate syrup at Trader Joe’s. I finally got around to trying it, and now it will become a staple in our house. My daughter loves making chocolate milk with this. But really, who wouldn’t? This recipe also includes oats, so it is important to be sure you are using gluten-free oats, I like to use Bob’s Red Mill’s gluten-free rolled oats.
This recipe takes a little bit of planning, because you need the oats to soak in the buttermilk for at least an hour. I will sometimes do it the night before and let it sit in the fridge. If you would like to leave out the oats, just use 2 cups of the gluten-free flour mix, and omit the soaking.
Chocolate oatmeal pancakes
1 cup gluten-free oats1 1/2 cup buttermilk—————————-1 teaspoon vanilla
4 tablespoons vegetable oil (I use grapeseed oil)
2 eggs1/4 cup chocolate sauce (I used Midnight Moo from Trader Joe’s)2 T sugar—————————-1 cup gluten-free flour mix (I used Pamela’s Baking & Pancake Mix)
1 t. baking powder
1/2 t. baking sodaCombine the oats with the buttermilk and let sit for at least an hour, or do the night before and leave overnight.
After soaking, mix in the eggs, vanilla, oil, chocolate syrup and sugar into the soaked oats.Add the flour, baking soda and baking powder. Blend until combined.Let batter sit for 15 minutes.Heat a lightly oiled griddle or frying pan over medium high heat. Ladle the batter onto the griddle, using approximately 1/4 cup for each pancake. Lightly brown (or cook until you like it) on both sides and serve warm.
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