Oatmeal Pancakes with Berry Compote

Ingredients:

• 1/2 cup oat flour
• 1/4 cup brown rice flour
• 2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg (optional)
• 1 1/2 cups cooked oatmeal, slightly warm (gluten-free)
• 1/2 cup milk (or soy milk for dairy-free pancakes)
• 1 tbsp. agave syrup
• 1 tsp. vanilla extract
• 2 eggs, beaten well
• nonstick spray, as needed
• Berry Compote (see recipe)

Makes 4 Servings (2 pancakes per serving)

1. Preheat the pancake griddle or skillet on medium heat.
2. Combine oat flour, rice flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. Combine oatmeal, milk, agave syrup, and vanilla. Stir in beaten eggs. Stir in dry ingredients.
4. Spray the griddle or pan with nonstick spray. Pour 1/4 cup batter on griddle or pan in a 4-inch circle. Let sit until bubbles start to appear on top and the bottoms are golden brown. Flip pancakes can cook 1 minute on other side. Serve hot topped with Berry Compote.

WW POINTS VALUE: 5 Pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who doesn't love a gourmet breakfast at any meal? These are quick, easy and gluten-free and you can make these into both pancakes and waffles. I prefer waffles because they make a better presentation and the clean up is much easier. Oatmeal pancakes or waffles are moist an dense due to the creamy texture of the cooked oatmeal in the center. Make sure the eggs are well mixed because they will scramble when cooking. It's also important that the dry ingredients are mixed separately from the wet ingredients so that the pancakes/waffles come out fluffy. I really loved these waffles because they were fluffy, moist and packed with flavor. Plus, they didn't have any sugar in them and I didn't miss the traditional syrup as a topping. It is well known that eating whole grains in the morning satisfy hunger and provide key nutrients to keep blood sugars in check. The berry compote is also yummy too.