- 1/2 Cup Corn Flour (Harina de Maiz)
- 1/2 Cup Gluten-Free Oat Flour (Oats ground into a flour)
- 1 1/2 Tbsp. Baking Powder
- 1/2 tsp Sea Salt
- 1 tsp Cinnamon
- 1 Cup Dairy Free Milk (I used Cashew)
- 1 1/2 Tbsp. Olive Oil (Coconut Butter for oil-free)
- 1 1/2 Tbsp. Agave Syrup
- 1 tsp Pure Vanilla Extract
- Mix the dry ingredients together in a medium size bowl (corn flour, gluten-free oat flour, baking powder, cinnamon and salt.)
- Mix the wet ingredients together in a small bowl (dairy free milk, olive oil, agave syrup and vanilla extract.) Mix the wet into the dry. Set Aside.
- Preheat the oven to 200 degrees F.
- Use a clean, dry, non-stick pan. Spray or create an even sheen with oil. Turn the burner onto medium heat. Allow the pan to heat for 7-10 minutes while the batter rests. Test by flicking water on the pan, if it sizzles it is ready. Pour 1/3 cup of batter at a time.
- Cook until the center is bubbly and almost done, flip and cook for another 2 minutes, until done. Keep pancakes on a heat-proof plate in the oven to stay warm or cover a plate with a clean kitchen towel. Serve hot with fresh fruit (I chose a kiwi) and Blackberry Sauce. Click for recipe.
Gluten Free Tip: For those with a sever gluten-allergy like Celiac disease replace the gluten-free oat flour with an all-purpose gluten-free baking flour mix in the pancake and sauce recipe. Also ensure the baking powder is gluten-free (I also like to find aluminum free.)