About the recipe: This recipe works best with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. You can use another gluten free flour blend; just be sure it contains xanthan gum. You can easily make this recipe dairy free by substituting a dairy free butter and almond milk.
1 ½ cups gluten free flour (see note above)
3 teaspoons baking powder
1/8 teaspoon salt
¼ cup pure maple syrup
1 ¼ cups milk
¼ cup butter (melted)
1/2 teaspoon vanilla
¾ cups gluten free rolled oats
Extra butter for when pancake is done.
In a large bowl sift together flour, baking powder, and salt. Pour in milk and mix well. Beat in egg, butter, syrup, and vanilla until mixture is smooth with little to no lumps. Add in oats and mix until well combined. Let oats soften in batter for 10 minutes. Grease frying pan, unless using non-stick. Heat frying pan over medium heat. Scoop batter 1/3 cup at a time unto hot pan. Flip when little bubbles appear on side facing up. Cook until no longer doughy. Generously butter one side of the pancakes while still hot.