This healthy, gluten free oatmeal pancakes recipe uses gluten-free oats and contains no processed sugar. They’re a great alternative to boxed or packaged pancake mixes, which usually contain wheat, sugar and lots of other toxic ingredients, and they’re incredibly easy to make!
Instead of maple syrup or jelly, you may also want to try topping them with your favorite fresh fruit. Strawberries and blueberries work really well. You could even buy frozen berries and heat them up in a small pot until they thicken into the consistency of a compote. Add a dollop of coconut whipped cream as well, for an extra dose of healthy fat.
Try making these for breakfast one day this week and let us know how they turn out in the comments below this post!
2 cups gluten free oats
1 1/4 cups vanilla almond milk
1 large ripe, organic banana
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large organic egg
coconut oil or butter for cooking
Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until it is fully incorporated.
Heat a large sauté pan (preferably ceramic or stainless steel) over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with organic maple syrup or organic jelly.
*If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.