GF oat waffles

 Ingredients

• 1 ½ cups oat flour (you can just grind about 1.5 c of oats in a food processor)
  
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon

• ¾ cup room temperature milk (I used almond milk, but any kind should work)
  
• 5 tablespoons unsalted butter, melted or oil makes them crispier (canola is good)
  
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Optional choc chips, pecans, etc 
  

Directions

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted butter, eggs, maple syrup and vanilla extract. (If fat solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
2. Pour the wet ingredients into the dry ingredients or vice versa and stir. Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture.
3. Once 10 minutes is up, give the batter one more swirl and pour onto heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.

 

GF pancakes (low fodmap)

 Ingredients

• 1 1/4 c gluten free flour (I used brown rice flour which had a sandy texture; try oat flour, coconut flour and/or a mix, didn't need xanthum gum)
• 2 T chia seeds 
• 1 T ground flax seed (try more)
• 1 T granulated sugar (could try brown sugar or maple syrup)
  
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 t cinnamon
• pecans, walnuts or other nuts optional (or choc chips)
  

•  1 egg
• 3/4 C almond milk or other dairy free milk + 1/2 t lemon juice (this was a buttermilk substitute)
  
• 1/4 C oil (I used canola)
• 1 t vanilla
  

 Directions

1. Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
2. Add the wet ingredients to your mixing bowl (or mix separately first) and stir just until combined.
3. Ladle ¼ cup of pancake batter onto your hot griddle, or pan. Cook for 2-3 minutes, or until bubbles form around the edges. Flip and continue to cook until cooked through.