Ameraussie'S Gluten Free Oatmeal Pancakes - cooking recipe

Ingredients

2 cups old fashioned oats (Bob's Red Mill certified gluten free)
6 ounces Greek yogurt
10 ounces skim milk (or whatever milk you like)
3 large eggs
1/2 cup flour (King Arthur's multi-purpose gluten free)
3 tablespoons agave nectar (or honey or maple syrup)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preparation

Prepare ahead, combine in one bowl the oats, yogurt and milk. Cover and let soak overnight (about 8 hours), in the fridge.
When you are ready to cook: whisk into the oat mixture the eggs, flour, agave nectar, vanilla, cinnamon, ginger, baking powder and salt. Mix well.
If the mix is too runny, add more flour 1/4 cup at a time. If the mix is too dry, add more milk, about 1/4 cup. (I've never needed to add more milk.).
Heat griddle or skillet and lightly coat with canola oil (or your favorite cooking spray). Low to medium heat.
Using a ladle or cup, spoon about 1/4 cup of batter onto griddle in a 4 - 5 inch circle. Let cook until bubbles appear and outer edges start to look dry (about 3-4 minutes). Flip the pancake with a turner and cook the other side for about 1 - 2 minutes. If it's nearly done, the top of the pancake will spring back when you gently press a spot (just like a cake in the oven does).
Serve plain, buttered or with your favorite toppings.
Prep and cooking time do not reflect soaking the oats. Cooking time is per pancake. Cooking one at a time obviously takes a lot more time than cooking multiples.