Yogurt Oatmeal Pancakes

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I have been cooking gluten free more and more because I feel better when I don’t eat as much gluten. And pancakes a great place to skip the gluten, and not feel like your missing anything. By using corn flour and rolled oats you can create a mouth watering cake packed with flavor as well as fiber and whole grains. Corn flour is an inexpensive gluten-free flour and is wonderful to have on hand when making cornbread. (Look for Organic or Non-GMO.) Buttermilk is cultured milk that has a lovely tang and a very popular pancake ingredient. But I never have any on hand, but I always have yogurt in my fridge. So why not swap out one cultured milk for another? All you need to do is add a bit of water to smooth batter. My one year old and my husband made these pancakes disappear so fast that next time I will be making a double batch. This one yields about 10 fist sized cakes.

Ingredients:

1/4 cup corn flour (masa)

1 cup old fashion rolled oats (Rob’s Red Mill makes gluten free oats)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 cup plain yogurt

1/4 cup water (more will be necessary if using greek yogurt)

2 tablespoons butter, melted

1 tablespoon maple syrup

1 large egg

1 tsp coconut oil

Preparation:

1. Combine the first 6 ingredients in a medium bowl, stirring with a whisk. 2. Combine yogurt, water, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist. 3. Heat coconut oil in a griddle over medium heat. Spoon about 2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned Рabout 4 minutes on the first side and 2 on the second. Top with fresh fruit and enjoy!