also known as: The Kitchen Sink Pancakes
(you can tell from the looks of this here image, I am more a recipe creator than a food photo stylist)If you're like me, you want a sugary treat for breakfast, and have a sugar intolerance (a sugar "low" or crash soon after) and/or sensitivity to gluten.
I am here today to tell you, this pancake with neither crash or bloat you. Hooray!
Gluten-Free Oatmeal Pancakes
Ingreds:
1/3c dry oats
1/3c rice flour
1/4c fresh, organic blueberries
1/3 banana, sliced
1/3c unsweetened almond milk
1 Tbsp unsweetened, organic apple sauce
1 free-range, organic egg
1 Tbsp milled flax seed
1 tsp baking powder
1 tsp baking soda
1 pinch sea salt
1/4c grain-sweetened carob chips
1 Tbsp raw, unsalted, organic almond butter
Combine all ingreds in a small bowl, leaving out the carob chips and almond butter. Hand whisk until even consistency.
Heat stove burner to medium heat. Lightly coat pan with olive oil (spray).
Pour mix to create 1-2 pancakes, depending on your ability to exert portion control. Save a tiny bit of batter.
Before flipping cake, sprinkle carob chips. Spread leftover batter on top. Flip cake.
Cook approx. 2 1/2 min. each side.
Spread almond butter on top of cake.
