Submitted by Maryssa Rodriguez-Vargas

About the cook: 28 year old mother of 3. I've been cooking since I was 8 years old, my mom taught me to cook and bake from scratch in the old fashioned way,so very few machines or quick mixes. Cooking is my passion and by all accounts I'm pretty good at it. About 7years ago I was diagnosed with celiacs and have adjusted my cooking skills accordingly. So now I am a gluten free guru but I bet you wouldn't know my food lacked gluten from the taste.

About the dish: The best, lightest, fluffiest gf pancake I've had! Side by side with the wheat flour version I would choose this. Every piece was like the corner pieces, crusty, buttery, light and flakey and it is every bit as easy to make.

National Origin: American

Serves: 4

Estimated Time: Under 30 Minutes

Ingredients:

1c oat flour ( make sure it's made with gf oats if cross contamination is an issue)
1 cup milk
6 eggs
1/4 t salt
4-6 T butter

Preparation:

Preheat oven to 400* put butter in 9×9 pan in oven to melt.
Add all ingredients to blender and mix till smooth. Pour into browned butter. Bake for 20 min
Serve immediately with your choice of syrup, powdered sugar, honey and/or fruit and nuts.

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