CONNIE’S G.F. PANCAKES WITH OAT CRUMBLE

We rang in the New Year with a family favorite — PANCAKES!

We take our pancakes pretty seriously at the Nelson Home. Since being diagnosed with Celiac in 2003, I’ve been working on pancake recipes hoping to come up with a gluten free, light & fluffy pancake that won’t disappoint! I hope you’ll try my pancake creation with an oat mixture twist. The almond flour adds texture and the oats mixed with brown sugar & cinnamon take it to the next level.

Enjoy!
connie

DRY INGREDIENTS:

1 ¼ cups G.F. flour (I like Williams Sonoma Cup4Cup)
¼ cup Almond Flour (I like Hodgson Mill)
1 tbsp sugar
4 tsp. baking powder
pinch of sea salt
½ tsp cinnamon

WET INGREDIENTS:

1 ¼ cups dairy milk (you can use almond or soy, if you like)
1 tsp vanilla
¼ cup melted butter (4 tbsps)
1 egg

OAT CRUMBLE:

½ cup oats
¼ cup brown sugar
1 tsp. cinnamon
chopped pecans, optional

HOW TO MAKE IT:

In a mixing bowl, combine all dry ingredients.
In another bowl, whisk egg first and then combine the rest of the dry ingredients; whisk until well blended.
Stir wet ingredients into dry mixture
Using a spatula, fold all ingredients together until there are no longer flour streaks in the batter. Don’t overmix. *
For extra fluffy pancakes, separate the egg yolk & white. Whisk the white until stiff. Follow the directions above & fold in the egg white with a spatula.

* If you would like to add goodies to the batter, such as blueberries, chocolate chips, this is the time to fold them in.

COOKING THE PANCAKES:

Heat the griddle or skillet over medium heat.
Use oil, spray or a cold stick of butter to coat the surface
I like to use a large ice cream scoop to measure the batter. It helps the pancakes cook more evenly.
Sprinkle the oat mixture on top of the pancake, optional.
When the pancake starts to bubble, carefully flip