Oatmeal Pancakes Adapted from Recipe #223534

• 1 egg
• 34 cup quick-cooking rolled oats or 34 cup instant oatmeal
• 1 tablespoon gluten flour
• 2 tablespoons nutritional yeast flakes (yummy) (optional)
• 14 teaspoon baking powder
• 12 teaspoon nutmeg (optional)
• 12 teaspoon vanilla sugar (or whatever sweetener)
• 1 pinch salt
• 1 pinch pepper
• water, to bring it to a pancake consistency

1. Crack the egg into a bowl,
2. Mix the oatmeal and other dry ingredients in to the egg to make a thick batter and stir for a couple minutes - this will break up the oatmeal flakes to a more flour - like consistency.
3. Add water to bring it to a moderately thick pancake batter consistency.
4. let it set for a couple of minutes while you get the non-stick pan and put the olive oil to it.
5. You will find that the batter is now thicker from the oatmeal absorbing some water, so add a bit more water.
6. Now fry it up and enjoy!
7. Makes 2 large, thick pancakes.

egg, oats, gluten flour, nutritional yeast, baking powder, nutmeg, vanilla sugar, salt, pepper, water

Taken from www.food.com/recipe/oatmeal-pancakes-adapted-from-recipe-223534-350229 (may not work)