Giving up gluten made breakfasts a bit more difficult. We often like to have pancakes on special weekend mornings so we knew we had to find a recipe that would work for us. We adapted the pancake recipe only slightly from here. These are dense pancakes with a consistently similar to a donut and they are a wonderful treat for a lazy morning.
1 1/3 C gluten free all purpose flour (sometimes we mix in a little coconut flour with mostly Bob’s Red Mill all-purpose flour)
1/4 tsp guar gum
1tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs or 2 egg substitutes (we use 2 tsp ground flax meal mixed with 2 tbsp water for EACH egg)
1/3 C almond milk
2 tbsp coconut oil (in liquid form)
1 dash cinnamon
1 quick dash of vanilla extract
Sprinkle of gluten free oats
Mix together the egg substitute and set aside to set. Mix together all the dry ingredients. In a separate bowl mix the egg or egg sub, coconut oil (place it in the microwave to convert it to liquid form), almond milk, vanilla extract. Combine dry ingredients into wet ingredients and if the mixture is too thick add a bit more almond milk. Pour the batter onto an oiled skillet or saute pan over medium heat. Gluten free mixtures are a bit more dense and therefore you may have to spread out the poured batter to the desired thickness after you’ve poured it. Sprinkle the oats on top of the pancakes, cook for approx 5 minutes on each side.