Hi there! Remember me? Heather? Sorry I went MIA on you and I don’t really even have an excuse. I needed to regroup, retreat, rethink some things, but I’m here to make up for it though. We can still be friends… I’ll do better, I promise. And nothing says “Gosh, sorry about that…” like pancakes. Especially, gluten free pancakes.
This pancake batter is gluten free, dairy free and takes about 5 minutes to whip up. Plus these don’t require any special flours… just a few handfuls of oats and almonds. Can you say “GLORY!!”? So make a pot of coffee, heat up some real maple syrup, and make some brinner. (Breakfast married dinner…) You get it.
Make it. You’ll thank me later and gosh, it’s good to see you.
Click here for a printable recipe!
Adapted from the amazing Jen Marie’s FB post :.)
2 cups gf oats
1/2 cup almonds
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/4 cups coconut milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1 tablespoon raw sugar (optional… I didn’t use any, but cakes will have a faint sweetness if you do 🙂
Prep Time: 5 minutes
Cook Time: About 6 minutes per cake
Yields: 4-6 Pancakes
1. Heat non-stick frying pan over a medium-high heat. Place all ingredients in blender or food processor and blend until smooth.
2. Pour batter in a bowl and grease frying pan. Spoon 1/2 cup of batter onto pan and let cook for 3 minutes on each side.
3. Serve warm with butter (or ghee) and warm maple syrup (or maple agave nectar).