Gluten-Free Apricot Oatmeal Pancakes
1 package Simpli Gluten Free Apricot Instant Oatmeal
2 cups gluten free oat flour
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 cups milk or milk substitute (gluten-free oat, soy, rice, or almond)
½ teaspoon gluten-free vanilla extract
5 tablespoons butter or margarine (melted but not hot)
½ cup water
Extra butter or margarine for frying
Mix dry ingredients together in a bowl and set aside. Beat together eggs, milk, and vanilla with a mixer. Slowly add melted butter. Gradually add in dry ingredients and mix until just incorporated. Stir in water to thin mixture.
In large frying pan, melt a pat of butter or margarine on medium-high heat. Reduce heat to medium-low once pan is hot. Use about ¼ cup of batter per pancake. Turn pancakes when edges begin to look golden brown. Serve hot with warm maple syrup.
Note: Extra batter will keep in refrigerator in airtight container for up to 3 days.
◦Add fresh berries or sliced bananas to pancakes before flipping.
◦Add chocolate chips or toasted nuts to batter.
◦Add 2 teaspoons fresh lemon zest to batter.
*Recipe and image courtesy of Simpli.*