Tuesday, 4 June 2013

Oatmeal Cookie Pancakes


"I see the pancakes." you say, "NOW GIVE ME THE COOKIES."

Well, I understand your confusion. You've never had one of these pancakes before.


Seriously, these guys taste so much like real oatmeal cookies. There's some kind of wonderful magic in oats that I've discovered since going gluten free. You can either get Gluten Free Oat Flour or if you aren't that concerned about small amounts of gluten (or if you aren't even gluten free at all!) you can just grind up some oats in the food processor to use as your flour. 


To make them even more oatmeal cookie-ish, you can add some whole oats, chocolate chips, nuts, raisins, etc. Pretty much anything you would put in an oatmeal cookie would be great.


Oatmeal Cookie Pancakes
(Makes about 5 pancakes)

1 cup oat flour
1 teaspoon cinnamon
3 tablespoons brown sugar
3 teaspoons baking powder
2 tablespoons corn starch
1/4 teaspoon salt
1 egg
2 tablespoons vegetable oil
1/2 cup milk (I used coconut milk)
1 teaspoon vanilla
 Optional add-ins: whole oats, chocolate chips, raisins, dried cranberries, nuts, etc. 

Stir together the oat flour, cinnamon, sugar, baking powder, corn starch and salt.
Beat the egg with the oil, milk, and vanilla and then add to the dry ingredients, mixing well. Stir in any add-ins.
Lightly grease a skillet and wipe off extra grease with a paper towel (you shouldn't have to grease between pancakes either. This Helps them to brown more evenly and beautifully. Heat the skillet on about medium heat.
Fry pancakes until the bubbles pop on the top and then flip and cook until done.


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14 comments:

  1. Hmm yum, I am definitely going to try this. These way out do any other oatmeal pancake recipe I've seen. I adore your other blog and even though I'm not gluten free, who was I to resist an oatmeal cookie pancake?!?! Pinned for sure.

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  2. I adore oatmeal cookies. Can totally get down on this! By oats, you do mean rolled oats, right? I am thinking of just grinding some on my own.

    ~Jayne

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  3. That looks really good!

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  4. So I tried these this morning, and they were a huge hit! Thanks. I learned a couple things, though - don't make the batter up too much ahead of time. Why did I think being prepared was a good idea? Anyway, the milk was all absorbed, so I had to add a bunch more to get the consistency back to what I wanted.
    I also completely forgot to add the baking powder, and my husband said he really liked it that way. Next time I'm going to try half with baking powder and half without so we can compare side by side.
    But no matter what, I'm doing this again! Thanks for sharing!

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  5. Any suggestions for substitutes for the brown sugar? I have PCOS as well as Hashimoto's so try to stay away from sugar as much as gluten!

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  6. So, these have pancakes have been dubbed "THE Pancakes" in our house.

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  7. These cookies are gorgeous! I mentioned them in my blog, and linked to you. Hope this is ok!

    Cleo Rogers (Auto Repair Service)

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  8. These are absolutely delicious! My entire family scarfed them down and asked for more. Thanks!

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  9. I just made these for breakfast today. They were so delicious! I wish I would have doubled the recipe so I could have eaten more of them (not that I was still hungry, but they were just that good). I substituted coconut sugar for the brown sugar, added a little flax/chia seed mixture, and an additional Tbsp of almond milk. This will become our new pancake recipe. Thanks so much for the post :)

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  10. this is such a great recipe! the tip to wipe the grease off of the pan really helps to get the perfect golden brown color. we added raisins to make them taste even more like oatmeal cookies. thanks!

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  11. These were great! I agree you should make them immediately before cooking. They can be a bit soggy if you use 100% maple syrup because the syrup is thin, but they still taste good :)

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  12. These were good! In certain bites I would totally get that reminiscent oatmeal cookie taste. :) I added in Enjoy Life mini chocolate chips and raisins. I also added a little more cinnamon and 1/2 tsp of vanilla extract. I had to purée gluten free oats to get the flour- if you do this, be sure to purée as much as possible to get the finest flour you can. Mine was still a little grainy, almost like I had used almond flour.

    Yum!

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