Oat Flour Pancake (No Gluten Pancakes)

Oatmeal is a gluten free food but many times it is cross contaminated by wheat products----there are brands that are not cross contaminated Bob's Red Mill Oatmeal and others---here is a web site that gives other brand names http://celiacdisease.about.com/od/glutenfreefoodshopping/tp/OatVendors.htm

Oat Flour Pancake (No Gluten Pancakes)

1 Tablespoon sugar

1 large egg

3/4 c + 1 Tablespoon Milk (you may add more depending on what type of consistence you're looking for---the thinner the batter the thinner the pancake)

2 Tablespoons + 1 teaspoon cooking oil

1 c Oat Flour (we grind our own---you can use either quick oats or old fashioned oats)

1/4 teaspoon salt

3 teaspoons baking powder

Mix first 4 ingredients in a bowl or a liquid measuring cup (I usually use a liquid measuring cup to mix the batter together. When pouring the batter from this, it's a lot easier and less messy than trying to use a bowl and a spoon).

Add the next 2 ingredients to the mix--mix well.

Add the baking powder last. This ingredient is what makes the pancakes puffy. Don't over mix or you will have flat pancakes---but if you don't care, it's OK.

Heat griddle (I use a wok) over medium heat. (To test the griddle, sprinkle with a few drops of water. If bubbles jump around, the pan is ready to make pancakes).

Add a little oil/butter every time you make a new pancake (this will make the pancake crispy around the edges) For each pancake pour slightly less than 1/4 c batter onto the hot griddle. Cook pancake until bubbly on top, puffy and dry around the edges. Turn and cook other side until golden brown.