This recipe is modified from an Alison Holst vegetarian cookbook from the early
1990s, and is fine for those who can tolerate rolled oats. This mix serves 4 as a
- 1 cup milk, or water, or milk and water mix
- ¾ cup quick-cook rolled oats (Pam’s creamy oats are good)
- ½ cup Gluten Free Goodies Company Pikelet and Waffle Mix
- 2 ½ tsp GFGC baking powder
- 1 Tbsp sugar
- 2 eggs
- 2 Tbsp melted butter
- 1 tsp vanilla extract
Pour the milk/water onto the rolled oats and allow to soak for a few minutes while you assemble the rest of the ingredients.
Add all the remaining ingredients to the oat mix and whisk thoroughly.
The mix should be a little sloppier than a pikelet mix but thicker than pancake
mix. Add extra liquid if you feel the need.
Preheat a heavy-based non-stick frying pan and cook the mix as you would for
any other pancake or pikelet – I find that a finished product of about 10cm
diameter is ideal, and the mix produces approximately 12 this size.
To serve, spread a little butter on the warm pancakes and stack in threes, drizzled with a little maple syrup. Delicious!
Recipe by Judy Mcdonald