Leftover Oatmeal, Ricotta Pancakes- Gluten Free From Hardlybored.com

Leftover Oatmeal, Ricotta Pancakes- Gluten Free

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Leftover Oatmeal, Ricotta Pancakes- Gluten Free

Okay, so this morning I made oatmeal.
A couple things you should know.
1st, I make oatmeal in a rice cooker in big batches, then add butter and brown sugar. (1 for 1 water to oats and a pinch of salt cook like rice)
2nd, I use certified gluten free oats. Other oats have given me a reaction so I only use certified gluten free oats.

After making oats I decided I really really didn’t want oatmeal I wanted pancakes..
I know..
A girl has a right to change her mind.

Anyway, I put most of the oats away, after feeding the kids then made some of the remaining into pancakes.

They are light, fluffy, tender and have just a bit of chew from the oats. These are not traditional pancakes. They do taste like oatmeal.

The fruit (plums) made a perfect addition and a little maple syrup to add that extra sweetness.

Leftover Oatmeal, Ricotta Pancakes- Gluten Free from Hardlybored.com

Leftover Oatmeal, Ricotta Pancakes- Gluten Free from Hardlybored.com

Leftover Oatmeal, Ricotta Pancakes- Gluten Free

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 2- makes about 10 silver dollar size pancakes

Software
1 cup leftover oatmeal, sweetened
1/2 cup Skim Milk Ricotta
1 tbsp gluten free all purpose flour (whatever you have on hand)
2 eggs
Oil or butter

Hardware
Mixing bowl
Spoon
Measuring cups
Low edged pan nonstick pan
Spatula

Instructions
Mix all ingredients until combined.
Lightly oil or butter the pan and heat to a medium heat.
Spoon the mix onto the heated pan and spread a little bit.
Allow to cook until solid enough to flip and a medium brown.
They will look a little dark that is okay.
Flip, and cook on the second side until they feel firm all the way across.
Serve, Enjoy!

 

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