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Pancakes with Certified Gluten-Free Oats

From NFCA newsletter columnist Tina Turbin

Ingredients:

  • 1 egg
  • 1 ½ cups certified gluten-free oat pancake mix, plus 2 extra tablespoons
  • 6 oz. organic chocolate yogurt
  • 6 oz organic vanilla soy milk (yogurt and milk used instead of buttermilk)

Directions:

1. Mix all ingredients together. Use a little more of the mix if needed to create a thick enough batter.

2. Pour ¼ cup on the griddle.

3. To be creative, oil a fun shaped cookie cutter and place on griddle. Then pour batter inside, and once bubbles start forming and popping, remove cutter and then flip over.

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