When I was first diagnosed with Celiac disease, I thought for sure I would never eat soft, fluffy pancakes again. Dry and/or rubbery came to mind more than once. Since pancakes are a Sunday-breakfast tradition in our house (part of the fun is that the kids love to help make them), I wanted to be able to enjoy eating a warming, stick-to-your-belly breakfast with them. So I came up with this recipe for gluten free pancakes that are so delicious, you’ll never miss the stuff in the box (although I will say, the Trader Joe’s gluten free pancake mix is very good — and convenient to have on hand in the pantry).
Almond & Oat Flour Pancakes
- 1/2 cup Almond Flour
- 1/2 cup Gluten Free Oat Flour
- 1/2 tsp. cinnamon
- 1/2 tsp. baking powder
- 1 tsp. agave nectar/sweetener
- 1 medium ripe banana, mashed
- 1 egg
- 1/2 cup unsweetened almond milk (I prefer vanilla)
- 1 Tbsp melted butter
- 1 Tbsp. almond butter at room temperature
- Step 1 Melt butter and set aside.
- Step 2 In a medium bowl, combine all dry ingredients
- Step 3 whisk together.
- Step 4 On a small plate, mash the banana with a fork.
- Step 5 Add the wet ingredients (including the banana and almond butter) to the flour mixture and stir well with a wooden spoon.
- Step 6 Allow the batter to sit at room temperature for 10-15 minutes. This will give the flours a chance to react with the baking powder, ensuring fluffy pancakes.
- Step 7 Heat s tablespoon or two of butter in a large non-stick skillet.
- Step 8 Using a small ladle, drop about 3 Tbsp. of the batter into each circle, making 2-3 at a time. Batter will be thick.
- Step 9 Allow the pancakes to cook 2-3 minutes on the first side. You’ll notice gentle bubbles forming around the edges, which indicates that the pancakes is ready to flip.
- Step 10 Flip very carefully with a silicone spatula, making sure they are golden brown.
- Step 11 Cook just another minute or so on the other side, until golden.
- Step 12 Serve hot with maple syrup or confectioners sugar.