So I guess I’m back in Iowa and I’m also back to eating eggs. The two seem totally unrelated and they are, but that’s what’s going on in my life right now! My husband and I decided to move back to Iowa to be closer to my parents. I mentioned in a previous blog that my mom has been sick. She is currently on a ventilator and at a skilled care nursing home. We are working on her getting off the ventilator so that she can come home. Since we’ve moved back to Iowa, she has made great strides and it looks like that is a possibility for the near future!
We are staying at my parents’ while we are in between houses right now. I’ve been enjoying cooking for my dad, who has been living off of Schwann’s frozen meals and eating out. Which is fine, but there’s nothing as good as home-cooked food. I decided to make pancakes Saturday morning (a tradition in my family) and tried a new recipe from Food.com: Family Favorite Oatmeal Pancakes. These pancakes were so fabulous I just had to share. I also tried a Basic Pancake Syrup recipe from Food.com. It’s delicious if you are looking for something different than maple syrup or happen to run out and don’t feel like going to the store. I used Karo corn syrup to make sure there was no high-fructose corn syrup on my pancakes.
These pancakes do have eggs in them, which is fine since I’m slowly introducing eggs back into my diet. So far, so good! I’ve been introducing a lot of new food back into my diet and it’s going very well. Some days I even feel like a normal human being! I think my gut has done a lot of healing the past couple of years and I’m able to tolerate so many more foods now. Still, I try to eat mostly low-FODMAP, including foods like these pancakes. They are so warm and cozy for a cold winter morning. I hope you enjoy them as much as we did!
Cozy Oatmeal Pancakes
Low-FODMAP, Dairy-Free, Gluten-Free
Servings 4
Ingredients
- 2 cups unsweetened vanilla almond milk
- 2 cups rolled oats (gluten-free if needed)
- 3/4 cup Gluten-Free Rice Flour Blend
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/4 cup neutral-tasting oil (I used extra-light tasting olive oil)
Instructions
- Heat a nonstick griddle to 375 degrees F.
- In a large mixing bowl, combine the milk and oats. Let sit about 5 minutes.
- Meanwhile, combine the flour, sugar, baking powder, salt and cinnamon in a medium bowl. In a small bowl, lightly whisk the eggs. Stir in the oil.
- After the oats have soaked in the milk for 5 minutes, add the flour mixture and egg mixture. Stir well.
- Lightly oil griddle surface if needed. Pour batter by 1/4 cup-fulls onto the hot griddle. Cook until bubbles break on the surface. Flip. Continue cooking until golden-brown.
- Serve with your favorite syrup or toppings.
adapted from Food.com
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