Gluten-free Pancakes
Gluten Free: undefined
MAKES: serving
Ingredients
2 tsp butter - set aside, for cooking the pancakes
Dry Ingredients: 1 cup oat flour (or gluten free flour of choice)
1 Tbsp gluten free baking powder
1 Tbsp and 1 tsp of sugar in the raw (if using honey or maple syrup, add to wet ingredients)
1/4 tsp cinnamon
1/4 tsp sea salt
Wet Ingredients: 2 Tbsp of oil (olive or coconut)
1 egg
1 tsp vanilla extract
3/4 cup whole milk (almond or oat for vegetarian/vegan)
Directions
You can choose to make the batter ahead of time or the night before. Gather two separate bowls, 1 small-medium size for the wet ingredients and 1 large bowl for the dry ingredients. Set aside the 2 tsp of butter, you will use that to cook the pancakes.
Gather all your ingredients. If you are making your own oat flour, blend 1 cup until smooth, before adding to bowl.
In a bowl, combine 1 cup of gluten free flour, 1 Tbsp gluten free baking powder, 1 Tbsp and 1 tsp sugar in the raw, 1/4 tsp cinnamon and 1/4 tsp sea salt.
In the smaller bowl, add your wet ingredients. The 2 Tbsp oil, 1 egg, 1 tsp vanilla extract, and 3/4 cup whole milk.
Whisk wet ingredients until well-combined, then add to dry ingredients. Mix well.
In a skillet over medium heat, add 1/2 tsp of butter then 1/4 of the pancake batter. Let the pancake cook 2-3 minutes. Little bubbles should appear on the on the top or around the edges. Carefully flip and cook the other side. Once pancake has reached ideal color, remove from heat and repeat with butter and batter until all pancakes are cooked.
Serve 1 pancake with 2 protein servings of choice for a complete meal. Enjoy!