Gluten-Free Oat and Almond Protein Pancakes
 
Ingredients
Dry Ingredients
  • 3 c. Gluten-Free Oat Flour (I just process thick cut oats in my processor until I get three cups of oat flour)
  • ½ t. Aluminum-Free Baking Soda
  • 1 t. Aluminum-Free Baking Powder
  • 1 t. Ground Cinnamon (feel free to add more if you really like cinnamon...I probably do more like 1¼ t.)
  • ½ t. Fine Ground Pink Himalayan Sea Salt
Wet Ingredients
  • 3 c. Water
  • 1 c. Creamy, Unsalted, Raw Almond Butter
  • ¼ c. Pure Vanilla Extract
  • 4 t. Fresh Lemon Juice
  • ½ c. Light Amber Agave (or honey, sucanat, etc)
Add-Ins
  • 6 T. Chia Seeds
  • ¾ c. Thick-Rolled Oats
Instructions
  1. In a large bowl, whisk together all of the dry ingredients. In a blender, mix the wet ingredients until smooth and it has a milk consistency. Stir wet ingredients into dry ingredients until thoroughly combined. Fold in add-ins. The chia seeds will make the mixture VERY thick as it sits (almost the texture of a drop cookie) so if you'd like it thinner, don't add as many or just thin it out 1 tablespoon at a time until you reach the consistency you want. Warm a griddle to medium (I do 325 degrees) and coat with a bit of coconut oil. Scoop batter with a large spoon onto your griddle. Cook for four minutes on each side, until the sides and tops start to look dry. Top with maple agave and fresh blueberries (my personal favorite way to eat them!) and enjoy!
Notes
Makes 20-22 medium sized pancakes.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/gluten-free-oat-and-almond-protein-pancakes/