This stack of pancakes is made with 6 ingredients and is entirely gluten-free!
Make This Recipe
2 ½ cups rolled oats
1 tablespoon baking powder
¾ teaspoon salt
2 cups milk of your choice
2 + 3 Eggland’s Best eggs (large)
1 medium-sized yellow potato
¼ teaspoon smoked paprika (optional)
Clean and peel the potato. Then place it in a microwave-safe bowl and microwave it for 5 minutes. Remove it from the microwave and let it cool a bit so it’s easy to handle.
Meanwhile, place the rolled oats in a high-powered blender and pulse it until the oats have become more like oat flour.
Add oat flour into a bowl, along with baking powder and salt and mix well.
Pour in the milk.
Then, beat 2 eggs together and add them into the oat mix.
Finally, grate the potato (make sure you handle it carefully if it’s still warm). And add the grated potato into the oat pancake mix.
Stir mix well and set aside for 7-10 minutes. The longer the mixture sits, the less likely will the mixture run when you place it on your hot pan, resulting in thicker pancakes.
Spoon 4-5 spoonfuls of pancake mix onto a greased pan and let it cook a couple of minutes – over a medium flame. Then flip and let cook another 2-4 minutes.
For those pancakes with an egg cooked into them, after you flip the pancake, simply scoop the middle of the pancake out (there will be a bit of uncooked dough, but don’t worry about it). Break an egg into the middle of the pancake. Then, (now this part might seem odd but I learned this from the interwebs) add 2-3 tablespoons of water into the pan, cover it tightly and cook for 3-4 minutes.
Uncover and serve warm!
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.