This was our Saturday morning breakfast. I was in the mood for changing up a bit our regular oatmeal pancakes we usually have.
A couple weeks ago I shared a gluten free recipes with you guys for some oatmeal + banana pancakes. I realized that old fashion rolled oats aren’t always available and making them with instant oatmeal turns out into a complete mess. They’re way too moist and gooey for my taste. But with old fashioned rolled oats, they come out just perfect.
Oatmeal pancakes are a great healthy substitute because the batter is made from a whole grain instead of a processed flour. But for some people (like my husband) it’s a bit too far from the actual texture of “real” pancakes. For those that don’t mind the different texture, the oatmeal + banana recipe is a great option. You can check out the recipe here. But, if you want something closer to the “real” thing, then you definitely have to try these.
I swear, you won’t know there’s gluten free flour instead of wheat flour, or that there is no milk or butter in there. They are so fluffy and delicious. Seriously, seriously try these.
So, I had some gluten free flour and other ingredients lying around in my kitchen that I wanted to use. I mixed the ingredients, and honestly (I’m no baker), I was lucky they came out PERFECT. Look no more. This is the ULTIMATE GLUTEN FREE PANCAKE RECIPE.
MAKES: About 7-8 thin pancakes
- 2 cups of all- purpose gluten free flour (I use this one)
- 1 ½ cups of almond milk
- 2 organic eggs
- ½ banana
- 2 tbs organic coconut oil
- ¾ tsp of salt
- 3 tsp of baking powder
- 1 tsp of cinnamon
- 1 tbs of vanilla
- Add the milk to the blender
- Then add the flour
- After you add the milk and flour, add other ingredients left
- Mix in low for about 10 – 15 seconds
- Grease pan lightly. You don’t need a lot of oil