GF Almond + Oat Flour Pancakes

Who doesn’t love pancakes on a weekend morning? Or any morning, for that matter. With some simple swaps and a boost of fiber, these indulgent-feeling pancakes are actually quite healthy. Better yet, your whole family will devour them.

Ingredients:

Wet Ingredients:

2 pasture-raised eggs

1/2 cup unsweetened vanilla almond milk

1 tablespoon extra virgin olive oil

1 teaspoon pure vanilla extract

¼ teaspoon almond extract (optional, but adds such a nice little touch!)

Dry Ingredients:

1 cup fine blanched almond flour

½ cup gluten-free oat flour

2 tablespoons ground flax meal

1 teaspoon baking powder

Pinch of sea salt

Grass-fed butter for greasing the pan 

Instructions:

In a large bowl, whisk together the wet ingredients until they are well combined. In the same bowl, add in your dry ingredients. Stir until combined and you have a somewhat thick pancakes batter.

Lightly coat a large non-stick skillet (or griddle) with grass-fed butter over medium heat. Once butter is hot, use a ¼ cup to scoop the batter into the pan, leaving a couple of inches between each pancake. Make sure to cook until you see bubbles appear on top and the edges allow you to easily flip each pancake.

Flip the pancakes and cook until they get golden brown, about 2-3 minutes. (You may need to lower the heat in the skillet between batches, so they don’t burn.)

Serve immediately or warm in the oven at 200 degrees F until you’re ready to enjoy. Top with a dollop of nut butter, fresh fruit, and a drizzle of pure maple syrup.

Image courtesy of: Calum Lewis Unsplash