My perfect Sunday morning involves a steaming cup of almond milk coffee and a side of pancakes. Can you believe there was a time when I couldn't cook pancakes without burning them? My roommates of years past could tell you many stories, of that I'm sure. The secret that I've discovered is to cook the pancakes over low heat to minimize potential burning.
I've made a wide variety of pancakes over the years. There was my go-to that I tweaked to serve one with minimal ingredients; I am pretty sure those pancakes were the main reason that I made it through graduate school. There were the slightly fancier red velvet protein pancakes which combined a few gluten-free flours with protein powder. Aside from that, there have been a few other varieties that have found themselves in my kitchen over the years. These take the (pan) cake.
If my kitchen walls could talk: Don't have oat flour on hand? Add oats to a small food processor and blend until you have flour. Feel free to use your choice of milk, I used 1% but almond milk would also work well. Flaxseed replaces the eggs in this recipe, the hot water helps the flax to form a gel, replacing the binding capability of the eggs.
Oatmeal Almond Chocolate Chip Pancakes
2 tbsp ground flaxseed + 4 tbsp hot water
3/4 cup oat flour
1/4 cup almond flour
1 tbsp coconut sugar
1/2 tsp baking soda
1/2 tbsp vanilla
3/4 cup milk
1 tbsp mini chocolate chips
1. Combine flaxseed and hot water in a small dish, set aside.
2. Add oat flour, almond flour, sugar and baking soda to a medium-sized bowl, stir to combine. Add wet ingredients - vanilla, milk and and flaxseed to flour mixture, stirring to combine.
5. Add chocolate chips. Let mixture sit ~5-7 minutes as it will thicken.
6. Heat a small pan to medium low. Spray with non-stick spray. Add batter in increments of 2 tbsp, depending on whether you want small or large pancakes. Flip when bottom is set - bubbles will not begin to form like with traditional pancakes. Serve with your toppings of choice.