Oatmeal Pancakes (8-10 small pancakes)

        From Bullcityfood.com

• 1/2 cup oat flour
• 1/4 cup white rice flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cups cooked oatmeal*
• 1/2 cup milk
• 1-2 tbsp butter or vegetable oil

*I recommend cooking the oatmeal first, or even the night before, to allow it to cool a bit before adding it to the other ingredients.

Mix together oat flour, rice flour, baking powder and salt.

In a separate bowl, whisk eggs.

Add milk to the cooked oatmeal. If the oatmeal is still warm, add a little to the eggs to bring the temperature of the eggs up without scrambling them. Slowly incorporate the remainder of the oatmeal in with the eggs.

Add the oatmeal mixture to the flours, stirring to fully combine.

Heat a large pan over medium-low to medium heat.

Add enough butter or oil to just coat the bottom of the pan.

Pour about 1/3 cup of batter for each pancake, as many as will fit in the pan without touching.

Allow the pancakes to cook until bubbles begin to show on the surface.

Flip over and cook for another minute or two.

Remove pancakes and keep warm. Add a bit more butter to the pan and continue with the remaining pancake batter.

Top with Strawberry Syrup.

Strawberry Syrup

• 12-16 oz strawberries, stems removed and quartered
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/2 cup orange juice

In a small saucepan, heat the strawberries and sugar over medium heat.

Once they begin to break down a bit, add cinnamon and orange juice.

Simmer for about 5-8 minutes.

Syrup will be runny but soaks into the pancakes perfectly.