No Sugar No Flour is a weekly series where I share a new recipe that I’ve tried and enjoyed. (See past recipes here.) The only parameters are that it cannot contain added sugar or flour. Take the challenge and …Enjoy!

Yes, this was my dinner the other day. It was one of those fend-for-yourself kind of nights and I think I did pretty well! Back to the recipe, which happens to be from Dr. Gott himself: the man who got me started on this whole no sugar no flour kick. His oatmeal pancakes have been a life saver when I’ve been stumped by what to eat. Just because they’re called pancakes, doesn’t mean they have to be served as breakfast with syrup. I wouldn’t be promoting that anyway. I have these most frequently for lunch or a snack, heated up in the toaster and served with natural almond butter. Delicious!

The key to this recipe is waiting. I learned this the hard way after my first two batches were too wet to really cook through without burning. Leave them for a good hour of rest before you hit the skillet. Often times I will mix these up as soon as I get home from work and then cook them later in the evening after dinner and store in the refrigerator for the rest of the week to heat up as needed.

Ingredients:
2 cups old-fashioned oats
2 tablespoons arrowroot powder (*I found this at whole foods)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
Pinch of salt
1 egg (*recipe actually calls for 1/2 cup liquid egg substitute)
1 cup plain low-fat or non-fat yogurt
1 cup nonfat milk
3 tablespoons fruit sweetener (*I use agave but have found over time that I don’t need much)
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, combine oats, arrowroot powder, baking powder, baking soda, cinnamon and salt.

In a large bowl, whisk together egg, yogurt, milk, sweetener, and vanilla extract. Slowly mix dry ingredients into large bowl. Let mixture stand about 1 hour!

Use nonstick skillet and heat over medium heat. (You can use nonstick cooking spray though I never find it necessary). Pour batter, 1/4 cup at a time, into skillet and cook until bubbles form on top of each pancake, about 2 minutes, then flip and cook until cooked through, about 2 minutes more.