Most mornings in our house start with a smoothie or oatmeal, usually depending on the temperature. Every now and then I get a hankering for pancakes and this recipe was created on one such morning. I wanted a small stack for two that wouldn't hurt our figures this season but would still satisfy the craving. I found just the ticket with gluten-free oats ground into a powder combined with corn flour creating a unique spin on the original Bisquick version I grew up on. Soon they were covered with a super-powered warm blackberry sauce, the secret ingredient? Chia seeds for thyroid health and protein. It's hard to tell that there is no dairy, refined sugar or gluten in this recipe, just good-for-you ingredients to fuel your body so you glow from the inside out!
Makes 5 Pancakes
Pancakes:
Peaceful Preparation:
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.)
Pancakes:
- 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
Peaceful Preparation:
- 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.)
