Gluten Free Girl. The strawberry "syrup" is a great alternative to regular syrup since it only contains a little added sugar and adds some healthy fruit to the breakfast. And if you aren't gluten free and have your own favorite pancake recipe, feel free to just use the strawberry syrup recipe to mix things up a bit.
Oatmeal Pancakes (8-10 small pancakes)
- 1/2 cup oat flour
- 1/4 cup white rice flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups cooked oatmeal*
- 1/2 cup milk
- 1-2 tbsp butter or vegetable oil
Mix together oat flour, rice flour, baking powder and salt.
In a separate bowl, whisk eggs.
Add milk to the cooked oatmeal. If the oatmeal is still warm, add a little to the eggs to bring the temperature of the eggs up without scrambling them. Slowly incorporate the remainder of the oatmeal in with the eggs.
Add the oatmeal mixture to the flours, stirring to fully combine.
Heat a large pan over medium-low to medium heat.
Add enough butter or oil to just coat the bottom of the pan.
Pour about 1/3 cup of batter for each pancake, as many as will fit in the pan without touching.
Allow the pancakes to cook until bubbles begin to show on the surface.
Flip over and cook for another minute or two.
Remove pancakes and keep warm. Add a bit more butter to the pan and continue with the remaining pancake batter.
Top with Strawberry Syrup.
- 12-16 oz strawberries, stems removed and quartered
- 2 tbsp sugar
- 1 tsp cinnamon
- 1/2 cup orange juice
Once they begin to break down a bit, add cinnamon and orange juice.
Simmer for about 5-8 minutes.
Syrup will be runny but soaks into the pancakes perfectly.
For a printable recipe click here