Whole Grain Gluten Free Pancakes
A bowl of oatmeal meets a pancake. Pops of crunch from the flax seeds, oat flavor with that favorite pancake taste. Dense and filling!
Makes
Serving size
Ingredients
¾ cup (130 grams) Bob’s Red Mill® gluten free baking mix (with xanthan)
¼ cup rolled oats (25 grams)
2 tablespoons oat bran
2 tablespoons flax seeds
1 teaspoon gluten free baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon kosher salt
2 large eggs
1 cup plain coconut milk yogurt (or other nondairy yogurt)
2 tablespoons olive oil
1 tablespoons honey
½ cup water
Instructions
- Mix the baking mix, oats, oat bran, flax seeds, baking powder, cinnamon, allspice and salt together.
- In a separate bowl, whisk the eggs, yogurt, oil, honey and water together.
- Combine the wet mixture with the dry. Mix to smooth. Batter will be slightly thick.
- Heat a non-stick pan over medium-low heat. Spray with cooking oil or brush with butter. Spray or butter pan again only if pancakes begin to stick.
- Drop about ¼ cup of batter and flatten out into a circle. Cook until browned when edges appear dry and bubbles form on top and begin to pop. About 2 minutes, depending on your pan and heat level.
- Flip and cook another 1 to 2 minutes or cooked through and browned. Adjust heat level as needed.
- Serve with your choice of syrup, jam, fruit, pie filling, whip, etc.
Cooking Tip
If your restrictions allow, wrap one sausage link inside a pancake and dip in syrup. Or add 1 cup of diced apple to the recipe and serve with peanut butter.
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