Yummm pancakes! You really can’t go wrong eating pancakes! This recipe started because my hubby is the breakfast maker at our house and one weekend morning he had to leave super early and didn’t make breakfast. Yeah I’m a very lucky girl… Well, since it was a weekend morning I decided to make some yummy gluten free pancakes from ingredients I already had in the pantry and fridge. After making them a few times and serving them to the hubby for his approval (and lunch) this recipe came to life.
Why gluten free?
I’ve shared with y’all in the past that after doing Whole30 my hubby figured out which foods caused his ulcerative colitis to flare and gluten was one of them. But for me, I didn’t realize I have an allergy to wheat until I became pregnant or maybe it was pregnancy induced. Who knows! Whichever it may be, wheat causes my eczema to flare up and being nervous about the possible effects to baby girl, I gave it up. But if you’re just starting out gluten free all the different flours can be intimidating, so I thought simplifying it and using something you already have in the pantry would be best!
- Place oats in a blender or food processor and process until oats become oat flour. Add in remaining ingredients and blend until almost smooth. Heat pan on medium low, add oil or butter to pan to decrease sticking. Once the pan is heated, pour pancake batter onto pan and allow to cook for about 3 minutes, flip to other side until golden. Continue until all batter is used. Enjoy.
Are you gluten free? What made you make the switch?
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