These homemade pancakes are gluten-free, dairy-free and sugar-free! They’re perfect for those mornings when you’re craving a warm, delicious breakfast – yet you won’t be throwing your diet out the window!
The only oil/butter you’ll need is to lightly grease your pan! This recipe only calls for a few simple ingredients, most of which you’ll probably have laying around the house already. The best part is, you can improvise and add/remove a few of these ingredients to fit your liking!
3/4 C Almond Milk
1 Egg White
1 Ripe/Spotty Banana
2 Tbsp Pure Maple Syrup
1 Tsp Vanilla Extract
1 C Gluten Free Rolled Oats (or 1 1/2 C Gluten Free Rolled Oats without Flax Seed Protein)
1/2 C Flax Seed Protein (optional)
2 Tsp Cinnamon
2 Tsp Baking Powder
Combine the almond milk, eggs, egg white, banana, maple syrup and vanilla extract. Blend these ingredients together in a blender, then pour into a mixing bowl and set aside. Measure the rolled oats and blend these as well. Of course, is optional, but I always like to blend my oats so the texture is fine and flour-like. Add the blended oats, flaxseed protein, cinnamon and baking soda into the wet mixture and mix well.
From here, it’s all preference! I added fresh blueberries into my mixture and it turned out amazing!
Heat your skillet on high and lightly grease the pan. Size the pancakes to your liking. Top with fresh fruit, nuts, coconut, cinnamon, etc.!
This recipe made about 10 medium-sized pancakes, which was more than enough for two breakfasts! So, feel free to store the extra pancakes in the refrigerator and save for another morning when you’re on-the-go!