I did some practice on the pancake baking. It became an obsession. Andrew and Rocco suffer from my early morning or late night experiments, God bless my men. Needless to say that these are of course gluten-free pancakes. The first gluten-free pancake post which you can find here, was a very good recipe, nonetheless, the pancake journey must continue. I just love to discover many ways to bake the fluffiest pancakes. I know I suffer a tat from obsessive-compulsive disorder, if you don’t know what that is, please use google. So we arrive at the second pancake post in my short blogging life of only one month. The future looks promising. Now I’m a great enthusiast as it comes to pancake baking okay, that’s clear.
I used to eat pre-packed pancakes which you could heat in the microwave or the pre-bottled ones, where you only had to add milk. So not fun if you think about it, although I have to admit it does make life easier, but not more fun. Now I love to make fluffy thick pancakes from scratch, and guess what, it’s easy peasy! You just need to step into the unknown world of pancake baking from scratch and start expanding your skills. I know you can do it. Gather all ingredients and by doing this more often, you really feel more confident in baking gluten-free pancakes. Again, baking gluten-free can sometimes be challenging, as regular wheat flowers are much easier to handle. But no worries, I cracked the code of fluffy gluten-free pancakes for you. Oh, and the most fun thing to do is the stacking part of the pancakes and drench them in golden maple syrup. What are you waiting for?
3 Ingredients Gluten Free Pancakes
Serves 6 pancakes
Ingredients
- 1 banana
- 1 cup oat flour (or substitute with wholewheat or buckwheat flour)
- 1 cup plant milk (like soy, almond or oat)
- 1 tsp cinnamon, ground
Directions
- Add all the pancake ingredients to a blender and blend until smooth, pour the batter into a bowl and let sit for 5 minutes
- In a non-stick pan with a little bit of oil, cook the pancakes on medium heat for about 2 minutes on each side until golden brown.
- Stack your pancakes and top with blue berries and maple syrup! Enjoy!
