The perfect pancake

 

My little family loves pancakes for breakfast…and I love to make them for them, but they can be soooo unhealthy. So, I created a recipe that is both delicious and can be eaten by a dairy free and gluten free person-yippee!  Although the recipe below is for classic pancakes, at my house we add all sorts of things to our pancake batter: blueberries, cranberries, nuts and even the occasional chocolate chip J Just remember, that whatever you add to your ‘cakes, you need to add to your calorie count.

What you need:

• 1.5 cups oat flour (just throw your oats into a blender or food processor and grind/pulse until “flour” or about 20 seconds)
• 1.5 tablespoon agave nectar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 2 tablespoons apple sauce
• 1 large egg
• 1/2 teaspoon vanilla
• Dash of cinnamon
• Cooking spray

What to do:

1. Preheat oven to 175°
2. Heat large skillet on stove top at medium-high heat
3. Mix all dry ingredients together in a large mixing bowl
4. Mix all wet ingredients together in another bowl
5. Pour wet ingredients into dry and mix…it’s okay if it’s a bit lumpy
6. Check to see if the skillet is ready by dropping a few drops of water onto it. If it’s ready, the water will sizzle
7. Spray hot skillet with cooking spray and put ¼ cup batter on hot surface
8. When bubbles start to form on top of pancake, flip
9. As you continue to cook up your pancakes, put the finished ones in the oven (on an oven safe plate) to keep fresh and warm
10. Top with favorite toppings (not included in nutrition information) like syrup, berries, or yogurt and jam (so good!)

Nutrition Facts (per pancake, recipe yields 9 pancakes): 72 calories, 12 grams carbs, 1.5 grams fat, 2.5 grams protein, 1.5 grams fiber