Pineapple Oatmeal Pancakes (gluten-free)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 cups rolled oats
• 1/4 cup rice flour
• 1/4 cup unsweetened dried shredded coconut
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs, beaten
• 2/3 cup milk
• 1/4 cup butter, melted
• 1 (20 ounce) can crushed pineapple in juice

Recipe

• 1 in a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
• 2 in separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (i didn't have crushed pineapple, so i threw a 20 oz can of chunks into the blender and pulsed a few times. it came out just fine.).
• 3 add the wet ingredients to the dry ingredients and mix well. stir in the melted butter. let the batter sit a couple minutes before using. the batter is ready when the magic of chemistry has made everything thick and bubbly!
• 4 heat your griddle or fry pan to medium-low. (these pancakes need to cook a while to set up properly.) when a drop of water sizzles on the surface, the griddle or pan is ready to go. put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
• 5 in about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. cook the other side about two minutes more - until golden brown.
• 6 serve right away with or without maple syrup. surprisingly, i liked mine even better without.