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Super Awesome Gluten-Free Pancakes

Andrea Hill
A wholesome twist on a breakfast favorite!
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Ingredients
  

  • 2/3 cup oat flour
  • 3 tablespoons almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder (NOT baking soda)
  • 1/4 teaspoon salt
  • 1 cup unsweetened coconut or almond milk - or regular organic milk if you prefer
  • 2 tablespoons melted unsalted butter or coconut oil or avocado oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • Unsalted butter coconut oil, or avocado oil (for skillet to cook pancakes)

Instructions
 

  • In one medium mixing bowl, combine all ingredients with a whisk. If batter too thin, add an extra tablespoon of coconut flour.
  • Heat a non-stick skillet (or large stainless steel pan) over medium heat, add a little butter (or oil). Use a 1/4 cup measuring cup (or 1 oz. ladel) to pour pancake batter onto skillet; you should be able to fit 2 to 3 at a time.
  • Cook until the surface of the pancakes have some bubbles, about 1 ot 2 minutes.
  • Flip carefully with a spatula, and cook until brown on the underside, another 1 or 2 minutes.
  • Transfer to a baking sheet or platter and cover loosely with aluminum foil. Keep warm in oven.
  • Continue with more butter/oil as needed with remaining batter.

Notes

Enjoy with any desired toppings...my favorites: little drizzle of maple syrup, almond butter, and/or topped with freshly sliced strawberries or blueberries.
Adapted from Martha Stewart