There is nothing like sitting down on a Sunday morning to a hot stack of pancakes right off the griddle, topped with real butter and pure maple syrup. My husband and I went gluten-free a few months ago (totally worth it), and giving up pancakes wasn’t all that sad to me because I had never felt very good after eating them. Recently my mother-in-law (thanks again, Rea) came up with the best recipe for gluten-free pancakes, and I have to share it because they are so so good! Even if you’re not gluten-free, I promise you’ll love the flavor, the texture, and you’ll probably even notice that you still feel full and satisfied hours later.
In a blender combine:
1.5 cup milk (could substitute soy, rice, or almond milk)
1 egg (could use egg alternative)
1.5 cups Bob’s Red Mill Gluten-Free Pancake Mix
1/2 cup almond meal
1/2 cup coconut flakes
1/2 cup coconut oil (melt it before adding)
1 tsp vanilla
pinch of salt
splash of water as needed to blend
Blend all ingredients in the blender until mixed well and drop about 1/4 cup mixture per cake on an oiled hot griddle or cast iron pan. So easy!
I love lots of protein at breakfast, so I topped one stack of mine with my favorite smooth almond butter and honey.