These pancakes are delicious topped with pure maple syrup, but I like to whisk a little almond butter into the maple syrup for a nuttier finish.
- ½ cup oats (use certified gluten-free, if needed)
- 2 ounces almond flour (1/2 cup lightly packed)
- ½ cup vanilla almond milk beverage
- 2 eggs, separated
- 1 to 2 teaspoons coconut sugar or brown sugar (optional)
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon salt
- Oil, for cooking
- Place the oats in your spice grinder, and grind until they turn into a flour, about 20 seconds.
- Pour the fresh oat flour into a mixing bowl, and add the almond flour, milk beverage, egg yolks, sugar (if using), baking powder, cinnamon, and salt. Whisk to combine.
- In a separate bowl, whip the egg whites until frothy or until peaks just begin to form (I use a hand mixer), about 30 to 60 seconds.
- Gently fold the whipped egg whites into your pancake batter, until just combined.
- Heat a non-stick skillet over medium-low to medium heat (nuts tend to burn a bit easier than grains, so I cook start with lower heat). Add a wee bit of oil (I use coconut oil) or cooking spray to the pan.
- Once hot, pour the batter onto the skillet to make dollar-size pancakes (about 3 tablespoons of batter per pancake). Cook for 2 minutes, or until bubbles just begin to burst on the surface of the pancakes. Keep a close eye, as mentioned, these can burn a little more easily. Flip and cook for 30 seconds to 1 minute on the other side, or until golden.