After billions of years of searching for a perfect gluten free pancake recipe, this is my favorite.
You just blend up the batter the night before and stick it in the fridge. I like to make the batter in large quantities so I can keep batter in the fridge at all times. You know, like when I get the munchies in the middle of the night or something, or--more realistically--when I want an impromptu pancake dinner.
Bonus: You don't have to make them the night before. If you add an extra cup or so of oats, the batter should be thick enough to use right away!
Very simple ingredients. No weird starches. Top them with some almond butter and fresh fruit, and you've got yourself a lovely breakfast.
Not kidding. I've tried many different kinds: the recipes that call for a tablespoon of every gluten free flour and starch known to man, to the recipes that are basically just bananas mashed up and cooked on a griddle.
I'm not against those. They can be really good. I'm just telling you these are so good that my older brother--who usually refuses to eat my gluten free foods--was speechless when he tried these.
Overnight Oat Pancakes
- 2 cups almond milk (or coconut milk)
- 2 T melted butter (or olive oil)
- 1 tsp vanilla
- 3 eggs
- 2 T agave, honey, or maple syrup
- 2 cups oats (I prefer quick oats, because they're easier to blend; if you do use quick oats, you'll probably need to add a little extra)
- optional: 2 T flax seed meal
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
Place all the ingredients in a blender or food processor and blend until smooth. You can add another cup of oats for instant pancakes, otherwise, let the batter refrigerate overnight to thicken itself.
(click the Pinterest in the bottom right corner of the image)