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Oat Flour Pancakes


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4 cups rolled oats, ground into flour (use certified “gluten-free” oats if needed)
4 teaspoons baking powder (aluminum-free is best)
1 teaspoon salt
2 cups milk
3 eggs
2 tablespoons olive oil
3 tablespoons honey

Process the rolled oats into flour using a grain mill or coffee grinder (some say you can use a blender, but you would need to have a pretty expensive one I think to make it work).  Add the baking powder and salt and mix well.

In a separate bowl combine the milk, eggs, oil and honey.

Pour the wet ingredients into the dry ingredients.  Mix until smooth.

Cook the pancakes on a hot skillet over medium-high heat, using about 1/4 cup batter for each pancake.

Serve with maple syrup and fruit.  I love to pour unsweetened applesauce on my pancakes and nothing else.  It tastes so good!

This recipe makes about 17 pancakes.


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2 Comments

  1. Hi Sheri, how would you make this THM approved? I know you can use almond or flax milk in place of the regular milk, but what would you use in place of the olive oil? How much sweetener would you use in place of the honey? Or have you even tried to make these the THM way? Thanks.
    1. Katherine, There is a recipe in the "Files" section of the THM Facebook Group here: https://www.facebook.com/groups/trimhealthymamas/doc/425485897524567/ This recipe is for dairy free THM pancakes, but it does not have the cottage cheese in them like the Trim Healthy Pancakes do (on page 223 of the THM book). They are also "E" recipes, meaning you can't have high fat with these. I like to take the Muffin in a Mug or Bread in a Mug recipe (found in the THM book) and add a bit of vanilla and sweetener and make into a waffle or pancake. These are both "S" meals, so I can eat some eggs, bacon, etc. with it. I hope that helps!

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