Oatmeal Pancakes (with a gluten-free option)

This recipe comes from my friend Bonnie who submitted this to a church cookbook. It has become our favorite recipe and we use it nearly every Saturday.  When I first started using it, I was not on a gluten-free diet.  I have since adapted it by using a gluten-free flour blend (with xanthan gum).  For those with celiac disease, you will need to ensure the oats used are gluten-free.  My family loves it when I add chocolate chips and a ripe banana to these.  Also, I have made these ahead of time and have used the pancakes as a base for eggs Benedict - which is much cheaper than buying gluten-free English muffins.  You can also make these in a waffle maker.

Oatmeal, banana, and chocolate chip waffles

Ingredients
2 cups milk

1 1/2 cups quick rolled oats (gf if celiac)

1 cup flour (or 1 cup gluten-free flour blend with xanthan gum)

2 1/2 tsp. baking powder (gf)

1 tsp. salt

2 Tb. sugar (optional - I have started leaving this out)

2 eggs, beaten

1/3 cup butter or margarine (melted)
Optional Ingredients:  1 chopped banana (or pureed); chocolate chips; cinnamon

Method

Pour milk over oats and let stand for 5 minutes. Stir together flour, baking powder, salt and sugar. Add beaten eggs to rolled oat mixture and combine. Add butter and stir. Add dry ingredients and mix.  Sometimes I use my magic bullet or hand blender to get a smooth mixture. Pour desired amount onto hot skillet or into waffle maker and cook until golden on both sides, turning once.

You can add a cut up ripe banana or frozen berries to the batter

Double the recipe so you have extra. These freeze well and will last in the fridge for a few days as well.

I tried making the batter the night before and it worked perfectly. I added everything but the melted butter and left it in the fridge overnight. In the morning, I added the melted butter and continued on making the pancakes. This is a great time saver on a Saturday morning.