Rolled Oats Pancakes (Gluten Free) - cooking recipe

Ingredients

Combine and microwave
1/2 cup rolled oats
1 cup milk
Whisk together dry ingredients
2/3 cup gluten-free flour (I use bette hagman's four flour blend, 3 parts corn starch, 3 parts tapioca, 2 parts garfava and 1 p)
1/3 cup brown rice flour (or other high nutrient flour like amaranth)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine wet ingredients and add to dry mix
1 egg (or 2 egg whites)
1 teaspoon vanilla extract
1 mashed ripe banana (about 1/3 cup)
1/4 cup skim milk or 1/4 cup soymilk

Preparation

Microwave rolled oats and milk for 1 minute 45 seconds on high, then 3 minutes on 40% power.
Whisk together dry ingredients. Stir together wet ingredients until the egg is blended in well adding the the microwaved oats once they have cooled a little.
Stir together the wet and dry ingredients until well blended and let sit 2 minutes before cooking.
Heat a non-stick skillet or griddle to medium low heat. Cook 1/3 cup pancakes 2-3 minutes on each side.