Pancakes. I love pancakes.
On a Sunday morning (because Brett never has Saturday's off), after church, a stack of pancakes and a cup of coffee. And bacon on the side, for my meat loving husband.
I wanted to make pancakes that would be fluffy, but filling, because I feel like I'm always hungry an hour after eating pancakes.
So I came up with this gluten free pancake recipe. They were fluffy, but dense, and super flavorful. I used oat flour and coconut flour and added some yogurt. I feel like yogurt always helps to fluff up recipes and keep them moist at the same time. It also adds a tanginess that I feel is similar to buttermilk.
Topped with butter and organic pure maple syrup...or peanut butter and bananas (like I did). These pancakes are only about 40 calories PER PANCAKE. Without the butter and syrup, of course. Guilt-free, in my opinion.
Anybody grow up watching The Hugga Bunch movie? The super creepy, kids movie that involved puppets from Hugga Bunch Land that came through the mirror? The scene in the beginning with the girl putting peanut butter and bacon on a pancake stack started my peanut butter on pancakes obsession. Do it, you won't regret it.
Ingredients: (makes 10-12 small pancakes)
1/2 cup greek yogurt (you can use 1/3 cup almond milk if you want dairy free)
1 teaspoon vanilla
1/2 teaspoon baking soda
2 tablespoons honey or agave
1/2 cup + 1 tablespoon gf oat flour
2 tablespoons coconut flour
coconut oil for griddle
Whisk all ingredients together in a bowl until there are no lumps. You can add a tablespoon of milk if your mixture is too thick.
On a griddle or non-stick skillet add coconut oil and pour pancake batter 1/3 cup at a time. Wait for small bubbles on top to form, pop, and close back up slowly, then flip and cook for another two to three minutes on the other side.
Serve with warm maple syrup and any toppings you wish.