Brekky! Gluten Free Brown Sugar Oat Pancakes

This morning I made one of mine (and Ryan's?) favorites: Brown Sugar Oatmeal Pancakes (ya know, like the title says).  They are a recipe from my trusty taste of home cookbook. 

there's a more recent version (or a few) i got mine from my mom when i got married in 2006



I make this recipe and the regular pancake recipe on the opposite page so often, the whole page is falling apart (it may have gotten stuck together at some point).  Like my crafty reinforced holes?



The recipe calls for 1/2 c. all purpose flour, and 1/2 c. wheat flour.  Because Ryan is gluten free, I used all gluten free flour.  Obviously, wheat flour is a little thicker, so these pancakes turned out a little thinner than usual.  I tripled the recipe because a single batch usually isn't that much, but this time I ended up with a ton!  (oops)

Here's the recipe:

(submitted by Sharon Wilson Bickett from South Carolina)

1/2 c. + 2 tbsp. oats (used gluten free ones, too, of course)
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. packed brown sugar (i always try to use a little less)
1 egg
2 tbsp. vegetable oil (i use applesauce instead- i know the suggested substitution is 1/2 oil, 1/2 applesauce, but i just use applesauce)
1 c. buttermilk (which i, of course, NEVER have on hand.  i use the handy substitution guide in the cookbook and use 1 tbsp. lemon juice plus enough milk to make 1 c. let sit 5 minutes)

mix dry ingredients, mix wet ingredients separately, add together, mix until just moist, cook it up.  i used ghee to keep the pan non sticky.  i also generally just use a 1/4c. measuring cup to pour out the batter.  makes a nice not huge, not tiny pancake.  flip when they start to bubble, cook about 1 minute more.  That's that.  Yummy!  if you want to try some, i have a giant freezer bag full left over.