Living with two roommates, we almost always have a crowd over on the weekends. Breakfasts are problematic. If we’re not making eggs, we’re making pancakes – from a box.
I made it my weekend goal to create a from-scratch pancake recipe that would be filling, delicious, and also guilt-free. So I ground up some nuts, threw in some oats and gave it a whirl.
This recipe makes the most perfectly round pancakes and they’re really tasty! I recommend using a high-power blender or food processor for creating the flour – that way you truly are getting a fine powder. (These also take longer to cook than normal pancakes, but won’t burn as fast either.)Ingredients:
- 1 cup gluten-free oats
- 1/4 cup hazelnuts
- 1/4 cup almonds
- 1 banana
- 1 tbsp. ground flaxseed
- 1 cup almond milk
- 2 tsp. vanilla extract
- 1/8 tsp. salt
- 2 tsp. cinnamon
- 1/8 tsp. nutmeg coconut oil or cooking spray
Instructions:
- In a food processor, grind the oats, hazelnuts and almonds until they form into a fine powder.
- Add banana, ground flaxseed, almond milk, vanilla extract, salt, cinnamon and nutmeg. Grind the mixture until it becomes a batter.
- Warm a pan on medium heat. Coat the pan with coconut oil or cooking spray. Measure about 1/4 of a cup into the warm pan. It takes about 5 minutes to cook each side.
Yields: 7-8 medium pancakes
The content above has been modified from its original posting on Spice and Dice.
