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Gluten Free Oat Pancakes

Blend rolled oats into a flour like consistency if not using oat flour. Combine all ingredients in blender and blend until smooth. Add additional water to thin if needed. Pour or spoon onto a heated nonstick griddle. Over medium heat, pancakes will begin to bubble. Once pancakes are mostly covered in bubbles, flip using a spatula. Cook another 1-2 minutes on this second side. Then, remove from gri. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:10

Main Ingredients

1 cup rolled oats or oat flour (gf if needed)

1 large ripe banana

1/2 tsp. vanilla

1 tsp. baking powder (gf if needed)

1/4 cup water

1/4 cup almond milk (or other plant based milk)

splash of apple cider vinegar

2 tablespoons unsweetened apple sauce

Preparation

1Blend rolled oats into a flour like consistency if not using oat flour. Combine all ingredients in blender and blend until smooth. Add additional water to thin if needed.

2Pour or spoon onto a heated nonstick griddle. Over medium heat, pancakes will begin to bubble. Once pancakes are mostly covered in bubbles, flip using a spatula. Cook another 1-2 minutes on this second side. Then, remove from griddle. Serve hot or move to cooling rack.

3To freeze, first let pancakes cool completely on a wire cooling rack so they do not get soggy. Next, lay them on a nonstick reusable mat. I use a cutting mat or a child's place mat! Be sure the pancakes are not touching each other. Put mat in freezer for a few hours. Once frozen, slide the pancakes off the mat into a freezer safe container for storage. Since you froze them first on the mat, they will not stick together in the container! You can quickly grab and defrost on the go!

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