On Tuesday I mentioned that Jesse taught me how to cook eggs, and I have to give him credit today too: he taught me how to flip a pancake without messing it up constantly. He always jokes that he married me because I can play the piano, and I joke that I married him so that he could teach me how to make yummy food. Without him there’s no way my cooking skills would be impressive enough to share here or anywhere else.
Here’s the secret to flipping pancakes: wait until your pancake has bubbles. Then wait until the bubbles pop. Then wait a little bit longer.
Only then, when the pancake is already cooked on the bottom, do you flip the pancake.
This is really hard for me. I’m impatient, and I don’t like to just let my food it there without stirring or checking or working on it, but I have to test my patience when I’m making these, and if I do it correctly, they turn out perfect every time.
Since we’ve shifted to eating mostly gluten free, we’ve tried several oat flour pancake recipes. We do love oat flour, after all. But none of them were just right. So I came up with my own combination of a few of them.
Making your own oat flour is really easy: just measure your oats into a blender or food processor and pulse until they’re ground to your desired consistency. I like to leave a few oats not as ground up, but if you want a more even texture, just grind a bit longer. For my generic cheap blender, I do about a cup at a time, but if you have a high powered blender, you’ll probably be able to do them all at once.
Once you have oat flour, mix it with the remaining ingredients and you’re ready to cook your pancakes!
Oatmeal Pancakes
Makes 12-14 pancakes
Ingredients:
- 2-1/2 cups old-fashioned oats, ground into oat flour
- 1 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 egg
- 1-1/2 cups milk
- 1/4 cup melted butter
Directions:
Grind oats into oat flour. Whisk with remaining ingredients until combined. Pour 1/4 cup at a time onto a 325ºF griddle. Cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes, until cooked through. Serve warm, or cool and store in the refrigerator. You can also cool completely and freeze these if you have any left over!
And if that wasn’t good enough, you can also make these chocolate with just a few simple changes! Can you say yum?!
Chocolate Oatmeal Pancakes
Makes 15-16 pancakes
Ingredients:
- 2-1/4 cups old-fashioned oats, ground into oat flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 3 Tbsp. cocoa powder
- 1/2 tsp. salt
- 1 egg
- 1-1/2 cups milk
- 1/4 cup melted butter
Directions:
Grind oats into oat flour. Whisk with remaining ingredients until combined. Pour 1/4 cup at a time onto a 325ºF griddle. Cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes, until cooked through. Serve warm, or cool and store in the refrigerator. You can also cool completely and freeze these if you have any left over!
When I was in high school, my sister and I lived with our grandparents for a year. Every Sunday after church, we’d come home and my Grandma would make chocolate chip pancakes with sliced cheese and fruit on the side. It was one of my favorite meals then, and it still is!
These pancakes make a great meal, but they’re also a really easy gluten free bread replacement for a PB&J. We do that for the girls quite a bit. Any way you serve them, these oatmeal pancakes are sure to be a hit.
[…] Real Food How To: Flip A Pancake (Plus Oat Flour Pancake Recipe!) […]