Oatmeal Almond Breakfast Pancakes gluten free, egg free, dairy free www.Iamglutenfree.blogspot.com
1 tbsp flaxmeal 3 tbsp water 2 tbsp agave syrup (or honey) 1 tbsp canola oil (or grapeseed or coconut or light olive oil) 1 1/2 tsp vanilla extract 1/4 cup + 2 tbsp soymilk (or water or other alternative milk) 1/4 cup almond meal 1/4 cup gluten free oats 1/4 cup Bob’s Red Mill Gluten Free All Purpose Flour Mix 1/2 tsp baking powder 1/4 tsp sea salt Add flaxmeal and 3 tbsp water to blender and mix on medium speed for 30 seconds. Add remaining ingredients to blender jar. Blend on medium speed until combined. Pour about 3 tbsp onto griddle (I used a greased electric table-top griddle and turned it to 300 degrees - it's not gospel - every griddle is different, so be mindful of that when you're cooking the pancakes). When bubbles appear on the surface of the pancakes, flip them over. Cook for another 1 - 2 minutes. Serve with topping of choice. NOTE: If you've done any gluten free baking, you know that gluten free baked goods benefit from resting after baking. Cut into a freshly baked loaf of gluten free bread too soon after it comes out of the oven and you'll be disappointed and think you failed. Nope. Just needs to rest for a bit. After today's pancake adventure, I believe that the pancakes benefit from a little rest as well. Just as I finished flipping the last pancake onto my plate, my phone rang and I needed to take the call. I didn't get to the pancakes until about 5 minutes after they finished cooking. I think that made a positive difference in their texture. Though I hadn't put them in the oven to stay warm, you might want to give that a try. As your pancakes finish baking, throw them into a warm oven where they can sit for a bit.