Oat & Flax Pancakes (gluten-free + dairy-free)

I absolutely love pancakes…but I’ve been avoiding gluten lately due to some personal health reasons (may have a gluten intolerance or celiac…but still being tested), so I’ve been exploring many gluten-free food options that taste just as delicious as they look! So here are my oat & flax pancakes that are #glutenfree and #dairyfree.  You can probably make these totally vegan by replacing the egg with a flax egg ( I just haven’t tried that, so let me know if you do!).  These babies are moist, flavorful and light! plus #noaddedsugar.  Top them with fruit or feel free to add fruit into the batter!  This morning, we had these with blueberries and bananas and as you can see from this photo, I had some fun making little pancake piggies.  OH and best part…this is all made in one bowl or a blender!  Couldn’t be easier.  Here is the recipe! Plus it’s up on my blog LINK IN BIO

Ingredients:

1 cup + 2 tablespoons gluten free oat flour ( I use @bobsredmill)

1/4 cup finely ground flaxseed

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsweetened coconut milk

 

1 teaspoon apple cider vinegar

1 egg

1 tablespoon coconut oil (plus more for frying)

1 1/2 tablespoons unsweetened applesauce

1 teaspoon vanilla extract (optional)

optional mix-ins: blueberries, banana slices, strawberries

Directions:

  1. Add all ingredients to a blender and blend until just combined (you shouldn’t see any traces of flour) OR whisk all ingredients in a mixing bowl until combined.
  2. Batter should be slightly thick.  In the case your batter is too thin or too thick, you can always adjust by adding a little more coconut milk or a little more oat flour.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.  Top with fresh fruit (I always top mine and my 2 year old’s with cream cheese! yes..try it on pancakes, so delish!)

 

 

 

 

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