Sugar-free, Dairy-free, Gluten-free Pancake yummy fluffy pancake.
Topping ideas: Strawberry Chia Seed Jam, Blueberry Sauce, or pure Maple Syrup
I get asked a lot if I make my own oatmeal flour. The answer is yes, but you don’t need to. I really love fresh ground flour. Some research has said that there is an average loss of 70-80% loss of nutrients in refined and enriched flour. Umm, yeah, so I buy groats and grind my own. I like to grind it as I use it too. I mean I keep some on hand but I just have it in my mind the more freshly ground the better…to me that’s a truth. I know white all-purpose flour generally has a lot longer shelf life than whole-wheat flour due to the processing…That’s telling isn’t it. White processed flour really doesn’t give you much nutritional value. Anyway, a lot is in how you store it. Keep your flour in a air-tight container. Oh and enjoy the pancakes…HAHA!
Oatmeal Apple Pancakes
Ingredients
- 1 C. Apple Butter You can Substitute 1 C. Applesauce and 1/2 tsp. Cinnamon.
- 4 Eggs
- 1 C. Oatmeal Flour
- 1/2 tsp. Baking Soda
- 1/4 tsp. Sea Salt
- 1/2 tsp. Pure Vanilla
Instructions
- Put all ingredients into a bowl and mix thoroughly
- Add a little oil or butter to a hot skillet. Keep the size of the pancakes small. They are easier to turn over. Cook until not doughy in the middle. Few minutes on each side and flip.
- Top with your choice of toppings. ENJOY!
Notes
