Gluten-Free Spiced Oat Flour Pancakes with Parsnips

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Gluten-Free Spiced Oat Flour Pancakes with Parsnips

Yield

Yield: 4 Servings

Ingredients

1 ¼ cups oat flour*

1 ¼ tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

½ tsp ground cardamom

1 tsp baking powder

½ tsp baking soda

Pinch of salt

1 cup milk

2 large eggs, beaten

3 Tbsp maple syrup, plus more for serving

1 cup grated parsnips**

3-4 Tbsp vegetable oil

Instructions

Preheat oven to 180-200°F. In a large bowl, mix the oat flour, cinnamon, ginger, nutmeg, cardamom, baking powder, baking soda and salt together.
In a separate bowl, combine the milk, eggs, and maple syrup. Stir well to combine, then add to the dry ingredients. Stir until all the ingredients are well combined into a batter. Let the batter rest for 10 minutes.
While the batter is resting, grate the parsnips. Gently fold the grated parsnips into the batter.
Heat a large non-stick skillet or a griddle over medium heat. Add enough oil to the skillet or griddle to just coat the surface with a shimmer of oil. When the oil is hot, add the pancake batter, about ¼ cup at a time, and use a spatula to smooth out the batter into a circle. This batter is a little thick, so you may need to use a spatula to smooth out the batter into a circle and spread it to a thickness of about ¼- ½ inch.
Cook each pancake for 2 to 3 minutes, until the edges of the pancake are puffed up and bubbles have formed on the top surface of the pancake. Flip and cook for another 2 minutes or so. Put the cooked pancakes on a rack on a sheet tray and hold them in the warm oven while you finish cooking the remainder of the batter. This will serve to finish cooking the interior of the pancake while also keeping them warm until you are ready to serve them.
Serve the pancakes warm with butter and warm maple syrup. You may also wish to serve them with fresh berries, baked apples, or baked pears as a fruit topping.

Notes

*Oat Flour: You can either buy oat flour, or make your own by blending rolled oats in a blender or food processor. Check out this article for details: How To Make Oat Flour.

**Recipe adapted slightly from Lisa Lin’s recipe found at www.healthynibblesandbits.com. Lisa’s original recipe used half parsnip and half carrot. These two vegetables may be used interchangeably in this recipe. When I (Andrea) made this recipe, I did so using parsnips only.

Gluten-Free Spiced Oat Flour Pancakes with Parsnips

Yield

Ingredients

Instructions

Notes

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