Pineapple Oatmeal Pancakes (Gluten-Free)

• 2 cups rolled oats
• 1/4 cup rice flour
• 1/4 cup unsweetened dried shredded coconut
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs, beaten
• 2/3 cup milk
• 1/4 cup butter, melted
• 1 (20 ounce) can crushed pineapple in juice

1. In a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
2. In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
3. Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
4. Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
5. In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
6. Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.

rolled oats, rice flour, coconut, brown sugar, baking powder, baking soda, salt, eggs, milk, butter, pineapple

Taken from www.food.com/recipe/pineapple-oatmeal-pancakes-gluten-free-399665 (may not work)