It’s Mother’s Day and I was lucky enough to wake up to this delicious breakfast made by my two daughters (it’s that easy).
I don’t often eat pancakes however when breakfast is made for you, you eat it. I was pleasantly surprised by these gluten free oatmeal pancakes, because it was literally like eating fried oatmeal.
In fact the ingredients would probably make a nice oatmeal, however making them into pancakes was fantastic as it gave the “oatmeal” a crispy outer coating. Delicious!
Happy Mother’s Day to everyone, enjoy your day!
- 2 cups milk, preferably whole or almond (or buttermilk)
- 3 cup gluten free rolled oats
- 2 organic bananas or 1/2 can of organic pumpkin purée
- 1 organic egg
- 1 tbsp flax meal
- 1 tbsp baking powder
- 3/4 tsp sea salt
- 1 tsp cinnamon
- touch of nutmeg
- 2 tbsp maple syrup, option
Optional add-ins: chocolate chips or any berries.
Mix everything in large batter bowl and blend with immersion blender. (My kiddos made these in a regular bowl so the oats didn’t get blended, they were more “oatmeal” like – either way they are fantastic).
Pour out about 1/4 cup of batter and cook on hot griddle (about 300 degrees F) until golden brown.
Serve with butter, and your choice of maple syrup or more berries and whipped cream.