Inspired by my collection of gluten free recipes by King Arthur Flour “Swift” Publication from 2017, I made my own version of the “gluten free almond oats pancakes”. I substituted regular flour for the oats flour and instead of sugar I used honey. I also changed the proportions and used only 1 and 1/2 cup of the almond flour instead of 2 cups. These pancakes are nutritious, soft and have a nutty flavor from the almond flour. Serve them with your favorite fruit and drizzle with syrup for extra enjoyment. Serve these pancakes with a side of peanut butter or yogurt to make a complete meal.
1 1/2 cup of almond flour
1/2 cup of oat flour
2 large eggs
2 spoons of melted butter
2 spoons of honey (maple syrup or sugar ok)
2 teaspoons of baking powder
1 teaspoon of vanilla extract
1/4 teaspoon of salt
In a medium bowl mix the dry ingredients first.
Beat the eggs.
Add the milk, butter, vanilla extract, and honey. Mix everything to combine.
Add gradually the dry ingredients, and mix well to combine.
Let it rest for 10 minutes.
Preheat cooking pan or a skillet and spray with a cooking/baking spray. Use 1/4 cup and pour the pancake batter into the pan.
Cook for 2 minutes on (medium heat) each side until the bottoms are golden brown.
You should make 8 pancakes (using 1/4 cup measurement).
Serve hot with your favorite toppings and enjoy!