Since we’ve been on a gluten-free kick lately (which does seem to have had a positive effect on my seemingly irritated skin), I’ve been trying to re-make some of my old recipes without the gluten. I like to make pancakes on the weekend; something about the act of putting batter together and frying up a stack of hot cakes signals a lazy weekend to me (never mind the fact that after eating the pancakes, I immediately head to work!).
Ingredients:
3 tbsp butter
¾ cup oatmeal
1½ cups yogurt
¾ cup gluten-free flour
2 tsp baking powder
1 tsp baking soda
2 cardamom pods (or ½ tsp ground cardamom)
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp sugar
1/3 cup raisins
1 egg (or 2 egg whites)
oil
Instructions:
1. Melt the butter.
2. Mix the oatmeal, yogurt, spelt flour, baking powder, and baking soda together.
3. Crush the cardamom in a mortar and pestle and add it, the cinnamon, vanilla, sugar, and raisins, to the oatmeal mixture.
4. Lightly beat the egg. Mix it and the melted butter into the mixture. Stir until just blended.
5. Fry spoonfuls of the mixture in oil until golden on both sides.
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