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Class finds breakfast can be healthy, yummy

Students enjoy gluten-free pancakes in their Foods and Nutrition class.
Students enjoy gluten-free pancakes in their Foods and Nutrition class.

The Foods and Nutrition Class cooked a “Yummy” Healthy Breakfast last week, which consisted of Gluten Free Oatmeal Cookie Pancakes and Turkey Bacon.

The class, taught by Valeria Lawson, is learning about eating more nutritious foods and found this recipe when looking for Gluten Free Items. Here is the recipe.

Gluten Free Oatmeal Cookie Pancakes

1 cup oat flour (You can make your own by putting oatmeal in a food processor)

1 tsp cinnamon

3 tbsp brown sugar

3 tsp baking powder

2 tbsp corn starch

1/4 tsp salt

1 egg

2 tbsp vegetable oil

1 tsp vanilla

Stir together the oat flour, cinnamon, sugar, baking powder, corn starch and salt

Beat the egg with oil, milk and vanilla and then add to the dry ingredients, mixing well

Lightly grease a skillet or griddle to medium heat

Cook pancakes until the bubbles pop on top and then flip and cook until done.

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