I thought Valentine's Day would be a perfect time to share my pancake recipe, thinking of those that may want to treat their loved one to a delicious breakfast in bed (do people still do that?). This recipe is so simple, batter made in a blender, and is dairy-free and can easily be made gluten-free. In an effort to spread the Valentine cheer, I took a large heart cookie cutter to make my stack a tad more festive. I know once you taste this pancake, you won't be making just for special occasions!
- 1 cup almond milk (homemade is best!)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/2 cup spelt flour
- 1 cup gluten free old fashion rolled oats
- 1 tablespoon turbinado raw sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Use organic ingredients whenever possible.
In a blender, combine milk, eggs, vanilla, flours, oats, sugar, baking powder, and salt. Blend until ingredients are nicely combined and batter is smooth. Pour into a bowl and let set for 10-15 minutes. Heat skillet or griddle to medium heat and pour about 1/2 cup measure of the batter (or desired measure depending on preferred size of pancakes). I like to use a touch of coconut oil to grease pan. Once bubbles start to form and edges are golden brown, flip pancake to finish cooking (about 2 minutes on each side). Serve with a spread of coconut oil (instead of butter), sprinkle of cinnamon, and warm maple syrup. Enjoy!
- If you do not have almond flour (or don't want to buy, it can be costly!), you can double the spelt for one cup spelt flour and omit the almond.
- If you are interested in a gluten-free option, omit the spelt flour and make batter with 1 cup of almond flour.
- Add fruit to batter, as desired. I love blueberry pancakes!
- If using a cookie cutter (heart!), let pancake rest on a cutting board for a few minutes before cutting shape.
Recipe derived from Kirstin Uhrenholdt’s "Blueberry Oat Pancakes" featured in Where Women Cook (Spring 2014).