I like pancakes.
They are quick, and easy to make, and you can double the recipe to have leftovers to freeze, which makes for a quick breakfast down the road. Just pop one in the toaster, and you are good to go.
I particularly like this recipe because it reminded me of IHOP’s Harvest Grain and Nut Pancakes; something different from the plain pancakes out there.
- 1-1/2 cups rolled oats, gluten free (works with regular as well)
- 3/4 cup sorghum flour
- 2 tablespoons tapioca starch
- 6 tablespoons potato starch
- 3/4 t xanthum gum
- 1-1/2 teaspoons baking soda
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup pecans
- 1/2 cup walnuts
- 1 teaspoon cinnamon
- 2 cups coconut milk (I use So Delicious unsweetened)
- 1 tablespoon lemon juice
- 1/2 cup oil
- 1 tablespoon ground flax seed mixed with 1/4 cup hot water
- 1/2 cup honey
- optional: 1/2 cup frozen huckleberries, dried currants, or mini chocolate chips
- Place oats in a blender and blend until like flour; put in large bowl. Place nuts in blender until very finely chopped. Combine with remaining dry ingredients in a large bowl.
- Pour coconut milk a quart-sized microwave-safe bowl. Microwave until slightly warm (this makes whisking in the honey easier). Whisk in remaining wet ingredients until combined.
- Pour wet ingredients over dry and stir until combined.
- Ladle 1/3 cup amounts onto preheated griddle and cook for 2-4 minutes per side.
- I have also made this nut free by substituting 3/4 cup of pumpkin seeds for the nuts.
- Something that I like to do in the fall is substitute canned pumpkin for the oil, and 1 teaspoon of pumpkin pie spice for the cinnamon. Amazing with mini chocolate chips mixed in.