Rolled Oats Pancakes (Gluten Free)

• Combine and microwave
• 1/2 cup rolled oats
• 1 cup milk
• Whisk together dry ingredients
• 2/3 cup gluten-free flour (I use bette hagman's four flour blend, 3 parts corn starch, 3 parts tapioca, 2 parts garfava and 1 p)
• 1/3 cup brown rice flour (or other high nutrient flour like amaranth)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Combine wet ingredients and add to dry mix
• 1 egg (or 2 egg whites)
• 1 teaspoon vanilla extract
• 1 mashed ripe banana (about 1/3 cup)
• 1/4 cup skim milk or 1/4 cup soymilk

1. Microwave rolled oats and milk for 1 minute 45 seconds on high, then 3 minutes on 40% power.
2. Whisk together dry ingredients. Stir together wet ingredients until the egg is blended in well adding the the microwaved oats once they have cooled a little.
3. Stir together the wet and dry ingredients until well blended and let sit 2 minutes before cooking.
4. Heat a non-stick skillet or griddle to medium low heat. Cook 1/3 cup pancakes 2-3 minutes on each side.

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Taken from www.food.com/recipe/rolled-oats-pancakes-gluten-free-426574 (may not work)