Gluten-free Oatmeal Pancakes with Blueberry Sauce

This delicious recipe comes from my Auntie Louise who got it from a bed and breakfast in Tacoma.  It is fun to track where recipes come from, don't you think?  I have adapted this one to be gluten-free with the simple addition of a gluten-free flour mix and replacing regular oatmeal with gluten-free oatmeal.  Oats by nature do not have gluten, but they often get contaminated with it as wheat is grown near oats and the wheat adheres to the oats.  If you do not have celiac disease and are avoiding wheat (and gluten) for nutritional reasons, then you can go ahead and use regular oatmeal.  As you can imagine, gluten-free oatmeal is a lot more expensive than regular oatmeal.

Step One:

2 cups rolled oats (gluten free* see note above) Make sure these are the old fashioned oats, not the instant oats

2 cups buttermilk

Combine these and soak overnight in the fridge

This really firms up overnight

Step 2

2 eggs, beaten to blend

1/4 cup butter, melted

1 Tb. sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 cup gluten-free flour mix (rice flour is fine)

1/2 tsp. xanthan gum

Mix dry ingredients together.  Add eggs to oatmeal/buttermilk mixture and combine.  Add melted butter.  Stir in dry ingredients.  This batter is very thick.  Cook over medium heat and flip when ready.

Serve with warm maple syrup of blueberry sauce (recipe below)

These keep well in the fridge or freezer and taste good the next day too!

Blueberry Sauce

This recipe comes from Elizabeth Hasselback's Delicously G-Free Cookbook

1 pint fresh or frozen blueberries (or raspberries)

2 Tb. powdered sugar

grated zest of 1 lemon

1 Tb. fresh lemon juice

Place the blueberries in a small saucepan and add the powdered sugar, lemon zest, lemon juice and 1/2 cup water.  Bring to a boil over high heat.  Then reduce to a simmer and cook for 8 to 10 minutes, until the mixture becomes thick and the berries break apart.  Set aside until ready to use.

I am trying to cut back on my sugar and found this sauce to be a great replacement for the maple syrup I usually have with pancakes.