Oatmeal Pancakes (Gluten-free, sugar-free, egg-free and DIVINE)

Oatmeal Pancakes (Gluten-free, sugar-free, egg-free and DIVINE)

Oatmeal Pancakes (Gluten-free, sugar-free, egg-free and DIVINE)

Yield: Makes 8 Large or 10-12 Small Pancakes
Author:
Prep time: 5 MinCook time: 35 MinInactive time: 5 MinTotal time: 45 Min

Ingredients

Main ingredients:How To Make The PancakesFlavour Options: (pick one)

Instructions

How To Make The Pancakes
  1. Place milk, applesauce, oil and ¼ cup (20 g) rolled oats into a blender and blend for 30 seconds (you can skip the blender step if you don’t have one they will still turn out great!)
  2. Combine the remaining oats, flour, baking powder, baking soda, salt, & sunflower seeds in a large bowl, stirring to combine
  3. Pour wet mixture into the dry ingredients and stir gently
  4. Add additional ingredients if using
  5. Allow to set for 5-10 minutes before cooking
  6. Heat a little oil in a non-stick pan on medium heat
  7. Add pancakes and cook for a few minutes on each side (until golden brown underneath)
  8. Keep warm in an oven on the lowest setting and/or enjoy right away!!
Flavour Options: (pick one)
  1. Oatmeal Cranberry: 1/4 cup (30 g) dried cranberries (sweetened with juice), 2 tablespoons unsalted raw sunflower seeds - add to batter last.
  2. Cherry Pumpkin Seeds: 2 tablespoon pumpkin seeds - Add to batter last. Add to pancakes while they are cooking: 1/4 cup (30 g) dried cherries OR chopped fresh frozen cherries.
  3. Cinnamon Blueberry: 2 tablespoons unsalted sunflower seeds - add to batter last. Add to pancakes while they are cooking: fresh / frozen organic blueberries. Sprinkled cinnamon on top.
  4. Berry Tastic: 2 tablespoons unsalted sunflower seeds - add to batter last. Fresh / frozen organic berries in the pancakes while you cook them OR fresh on top.
  5. Topping options: unsweetened applesauce, brown rice syrup, honey, blackstrap molasses, maple syrup
Created using The Recipes Generator
BreakfastErin VanderkooyComment