These light and tasty pancakes are gluten free and flour free. The “flour” is actually made from rolled oats whirled in a blender. I adapted this recipe from a Weight Watchers recipe, so it’s pretty low in calories/ points, and would be lower if I hadn’t added the pecans in. But I couldn’t resist them, and the husband insisted on them, so there!
Serves 3 (about 9 medium pancakes)
1/2 cup low fat milk
1/2 tsp apple cider vinegar
1 cup oatmeal
2 1/2 tsp coconut sugar (can sub brown sugar)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup almond milk (can sub low fat milk)
1 egg, separated
1 tsp butter, melted (can sub oil)
1 tsp vanilla extract
1 cup fresh blueberries, halved
1/4 cup chopped pecans
Stir apple cider in milk and set aside to curdle.
Add dry ingredients to blender and run on high for a couple of minutes until oatmeal resembles coarse flour.
Separate the egg. Whisk the yolk into the almond milk along with melted butter and vanilla.
Stir in 1/3 of the dry ingredients into egg mixture, then 1/3 of the soured milk. Repeat two more times. Fold in the halved blueberries and pecan pieces.
Mixture will be watery. That’s ok, because it needs to rest for 5 minutes so the oatmeal can absorb the liquids.
Whip the egg whites until stiff, then fold them into the thickened batter.
Pour on a medium hot griddle or skillet with minimal butter. Flip as soon as bubbles form. They are so good that I don’t need syrup or butter.