I made some very good pancakes tonight and thought I'd share them. They are Asher-friendly but are so good that I would highly recommend them to anyone, regardless of whether you have to be food-allergy conscious or not. They are pretty healthy so to counter that (because they seemed almost too good for us) I added some blueberries or dairy-free chocolate chips to half of the batch. Both were excellent combinations with this batter. Enjoy!
Oatmeal Pancakes
from The Food Allergy Mama's Baking Book by Kelly Rudnicki
1 cup quick-cooking oatmeal
1 cup whole-wheat flour
2 Tbsp granulated sugar
2 Tbsp baking powder
1/2 tsp salt
1/4 cup water
1 1/2 cups soy milk
1/4 cup vegetable oil
Preheat griddle on medium heat and oven to 200F.
In a large bowl, combine oats, flour, sugar, baking powder, and salt with a wire whisk. In a large liquid measuring cup, combine water, soy milk, and oil. Pour the water mixture into the dry ingredients and mix with a whisk until just combined. Do not overmix, a few lumps are fine.
Spray the griddle with dairy-free cooking spray. Pour about 1/4 cup of batter onto the heated griddle, and cook until small bubbles start to form on top. Flip and cook the other side until lightly browned. Transfer to a wire rack in the warmed oven and repeat.
