Yummy Gluten-Free Oatmeal Choco-Chip Pancakes Again

Today is Fatterday. This is the one day of the week that Alicia, our oldest daughter, who on every other day carefully watches what she eats, eats whatever she likes. So Saturday, in our family has become Fatterday. Usually we go out to breakfast on Fatterday, but since Faith and I are now gluten-free, it limits our menu selection, and we cannot enjoy pancakes out anymore. So I found this recipe and tried it out on the 'fam' and everyone liked them as well as the whole wheat ones I used to make, so this has become our Fatterday staple. This is basically the same recipe as the other one, just used all oat flour and veggie oil instead. AND, there are pictures this time!! Here is the recipe again:

Oat Based Pancakes

1 ½ cups oat flour

2 eggs

1 Tbsp plus 1 tsp baking pdr

¼ Cup oil

¼ tsp salt

2T sugar

1 ½ cups milk

½ tsp xanthan gum

¼ tsp vanilla

Mix the dry ingredients and then add the wet ingredients. Mix thoroughly. Batter will be a bit lumpy, and very thick. You can add a little milk if you want to have a bit thinner pancake. Drop onto a hot griddle and if you would like, you can sprinkle chocolate chips on the top before you flip them. They will not act like a regular pancake (bubbling around the edges) so you need to watch them. When they are golden brown on the bottom, flip them over, and press them down gently. You may have to flip them again to get them done in the center. This makes about 12- 4" pancakes. We don't even use syrup on them!

 We think they are just about perfect. Only bad thing is that I have to cook them instead of getting to go out to breakfast. But I think it is a fair trade. We have been to the Original Pancake House since they have gluten-free pancakes, but honestly, these are much better. And we don't have to spend the big bucks they charge for their food if I make them at home. If you have a vitamix, even better, since you can just use regular oatmeal and grind it into a fine flour yourself. YUM!

   And, HAPPY FATTERDAY, EVERYONE!!!

Back to Daily Life

Well, today is Monday and that means Laundry Day. I always do my laundry on Monday, and my goal is to get the entire lot of it done and put away. HA! That never happens. Usually it is Tuesday or Wednesday before it makes it to the closets and drawers, if it makes it at all. I always have high hopes of getting some craft time, but unfortunately it never seems to happen the way I'd hoped. Tonight was no exception, but since I haven't posted some of the fun things Faith and I have done recently, I thought I would share some goodies we loved doing.

So today, I am sharing our first attempt at Gluten Free Oatmeal Chocolate Chip Cookies.

We have recently discovered that Faith and I are both gluten intolerant. So that has sent me on a search for delicious gluten free recipes. This one for Oatmeal Chocolate Chip cookies was a home run with everyone, including my non-gluten free family. That says alot!

For our ingredients, we used old fashioned rolled oats. We ran some in the Vitamix, and ground it into flour using the Dry container. I love my viatmix!!
(Don't have one? check out vitamixlady.com for my friend Lea Ann's website to get yours!!)

We also used Xanthan Gum, which gives the dough stickyness, like gluten would. Then Yoghurt, butter, baking soda, vanilla, sucanat(which is dehydrated sugar cane), baking powder, salt, grain sweetened mini chocolate chips, and raisins, since we like them in our oatmeal cookies. You could add nuts, but we didn't this time. I think I will try it next time, though.

 

First, you creme the butter and sugar, then add the other ingredients. Lastly, stir in the chocolate chips and raisins.

Then, drop them in blobs (technical term here) on your silpat or parchment paper.

I used a medium sized cookie scoop to make uniform cookies. I have to make uniform sized cookies, or else somebody gets upset 'cause they got the little one, and somebody else got a bigger one.

So here are the uniform cookies. The dough was delicious. Would have liked to put some in a little ice creme. But then I decided it would be better to bake them and put ice creme in between and make a sandwich.

Heres the happy first plate. Yummy!

They disappeared way too fast. Next time I will make a double batch! And next time will be really soon!

Notice the Peets Coffee mug? Got that on the last California trip. So sad that all we have her is Fivebucks.

Those beautiful little fingers are dipping in a mug of milk, not coffee. Yes, you can use a Peets mug for milk. Especially when Peets coffee is not available.

Yum Yum. The beautiful face that goes with the fingers.

The cookies disappeared way faster than the time it took to make them!

Heres the actual recipe:

1/4 lb. (1/2 cup or 1 stick) butter

1/2 cup sucanat or firmly packed brown sugar

2 eggs

1 Tbsp. plain yoghurt

1 cup oat flour

3/4 tsp baking soda

1 Tbsp baking powder

1/4 tsp salt

1 1/2 tsp vanilla

1 1/2 tsp xanthan gum

1 cup+ :) chocolate chips (more, more, more!)

1/2 cup raisins (if desired)

Preheat oven to 350 degreees.

Creme butter and sugar together, then add eggs and mix until lighter and thicker. Add all other ingredients except the chips and raisins. Beat until thick and creamy. Stir in chips and raisins, and drop onto the cookie sheet. Baie for 8 to 9 minutes, until lightly browned. Cool on the cookie sheet for a minute or two, then remove to a rack and let cool completely. Makes about 30 yummy cookies.

Enjoy!