Sundays often start with these gluten-free protein pancakes. Full of oats, egg, cinnamon and fruit they keep us full until lunch.
My dream Sunday starts with these pancakes and ends with a clean house, full fridge from a grocery shop and cup of peppermint tea sipped curled up on the couch. Between those two events, there’s a lot of room to slow down and feel joy.
This recipe has actually been taped to the inside of my kitchen cupboard for years. It even moved into our new house with us. It’s a winner. Hope you enjoy them. Makes four large pancakes or eight small. I serve them with butter, fruit and maple syrup.
1/2 cup oats
1/2 all-purpose flour or gluten-free (I use Bob’s Red Mill Cup for Cup GF)
1 teaspoon each baking powder and baking soda
1 banana mashed
2 tablespoons plain yogurt
1/4 cup almond milk (or your fave milk, dairy works)
1 teaspoon vanilla
cinnamon to taste
butter or coconut oil for cooking
Using one large bowl I mix all the wet ingredients, then add the dry in the same bowl and combine with a fork. You can also use a blender. Let batter sit for five minutes for optimal fluffiness. Heat a non stick pan and coat with butter or coconut oil. Using a large spoon scoop pancakes size drops of batter into pan. Flip once you see bubbles. These take a little longer to cook than regular white flour pancakes.
While I make these one by one, I keep the rest warm in a 200 degree oven. Feel free to add to the wet batter some fresh blueberries or a scoop of plant based protein powder for more protein. Hope you enjoy!