These gluten-free pancakes are perfect for breakfast or as a backpacking or hiking snack. You can prepare them a few days before your adventure and store them. They perfectly fit any pancake enthusiast! This batter works for pancakes and waffles. You can also freeze a batch of batter and then when you want them take them straight from the freezer and put them into the toaster.
The nutritional composition of oatmeal is very well balanced with a good amount of energy and is great for digestion. It is good source of protein, soluble fiber, iron, good carbs, vitamins and minerals, without cholesterol. By using oats to make these waffles and pancakes the glycemic index is lowered, slowing sugar spikes. This is also a light energetic meal if you don’t overdo it with the toppings. If you want to keep it healthy consider fruit toppings.
- 1 3/4 cup oat powder
- 1 tablespoon sugar or panela sugarcane
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 cup milk (or non-dairy milk)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar (or white vinegar)
- 1 tablespoon coconut oil
- 2 eggs
Preparation & Cooking Instructions
- In a mixing bowl, mix baking powder, cinnamon, oat powder, sugar, and salt. Stir together.
- In another mixing bowl, add and whisk together vanilla, apple cider vinegar, coconut oil, milk, and eggs.
- Slowly combine wet mixture to dry mixture.
- Let batter rest for between 5-7 minutes.
- Lightly spray a pan or griddle with cooking spray.
- Use a 1/2 cup to scoop the batter onto the pan or griddle.
- Allow pancakes to bubble before flipping. Cook until golden on both sides.