Everyone loves pancakes. At least, I do. I’m trying to avoid process white flour and other refined ingredients as much as possible, so I took to the Vitamix and whipped up some yummy, gluten free and full of fiber pancakes. Top with stewed cinnamon apples, peanut butter and pureed organic strawberries or go crazy with pure maple syrup! Blueberries are just coming into season, so my pancakes were loaded with them this morning.
Enjoy! Makes 12 good sized pancakes
1 1/2 cups gluten free rolled oats or GF ground oat flour
1/4 cup flaxmeal (I start from whole flaxseed and grind in the blender)
2 scoops of protein powder (optional) I use grass fed whey protein
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 cups of buttermilk or substitute a non dairy milk of your choice
1 tsp vanilla
2T veg oil
2T honey or agave
Place rolled oats and flaxseed in your Vitamix or food processor. Grind until the oats are a floury texture- about 1-2 minutes. In a bowl, add oat/flax flour, protein powder, baking soda, baking powder and salt. Gently mix and set aside.
In the blender, add the buttermilk, eggs, banana, vanilla, oil and honey. Blend on low until combined- 15 seconds or so.
Add wet to dry. Mix until just combined.
Fry on a griddle in some veg or coconut oil. Make sure the pancakes are well set before flipping. I ruined a few when I tried to flip too soon. They are more delicate than a pancake made with baking mix.