Those who avoid gluten don’t necessarily wish to avoid pancakes. So, here is a recipe that makes use of oats, sweet rice flour, and gluten-free all-purpose flour.
The ingredient list includes the added health benefit of cinnamon. As little as 1 gram of cinnamon a day has been shown to help reduce blood pressure. While large amounts might be toxic, tests have shown that amounts of 3 to 6 grams of cinnamon were found to be safe. This amount is equal to about 1 to 2 teaspoons taken on a daily basis. So, shake a little more cinnamon on top of those pancakes!
You can take cinnamon in capsules, but also consider adding the spice to orange juice, oatmeal, meats and coffee before brewing. The active components are not destroyed by heat.
Gluten-free Cinnamon Oat Pancakes
1 cup certified Gluten Free oats
1/2 cup sweet rice flour
1/2 cup gluten free all purpose flour (such as Bob’s Red Mill)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons brown sugar, packed
1 1/2 cups buttermilk
2 tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
In a small bowl, combine the oats, flours, baking soda, salt and cinnamon. Stir to combine. In a separate bowl combine the buttermilk, vanilla and the butter. Stir to combine.
Preheat a non-stick frying pan, cast iron pan or griddle to medium low. Pour the mixed wet ingredients into the dry and stir, but not too much — lumps are okay!
Portion out the batter into the pan, wait for bubbles to form on the sides and top. Flip the pancake and continue to cook until cooked through.
Remove and serve with butter, syrup, etc.
Makes 10 medium-sized pancakes