Anja and I have been killing it this week in the way of running. Our lives are looking pretty fabulous as it is, but when you get us running, we are #winningatlife big time! We have also been experimenting with some great gluten free options! We both love carbs, but are really dedicated to getting 95% of gluten out of our diets. So this morning, after we did a 4.6 mile run yesterday and a 2 mile run this morning, we were FAMISHED! I mean, famished. We probably could have eaten a horse! The thing that I love about gluten free carbs is that they tend to be whole grains, which fill you up, give you more energy, and you aren’t hungry 5 minutes later! Neither of us have really experimented with the whole pancake thing, but this morning we were on a mission and it was a huge winner! Gluten and dairy free! It’s a good life. We threw in blueberries, but you can do anything and there are a lot of substitutions you could make. We also ate them with farm fresh butter and a side of homemade apple butter. Glorious doesn’t even begin to describe it.
Gluten Free Oatmeal Pancakes
- 1 1/2 cups almond, coconut, or regular milk
- 1 1/4 cup rolled oats
- 1/2 cup gluten-free flour (rice flour, all-purpose, quinoa flour, sorghum flour, or a blend)
- 1/4 cup apple sauce or 2 small ripe bananas
- 1 tbsp sweetener (agave, honey, maple syrup)
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
Pulse oats in blender until it makes a flour, add remaining dry ingredients and pulse until mixed. Add remaining ingredients and blend on medium speed until smooth. Let set for about 5 minutes and then check to see if it is too runny or too thick. Add milk or flour to even it out. Pour 1/4 cup onto a hot griddle, add blueberries, chocolate chips, whatever you want right on top. Flip when bubbles have formed and started to pop on top. Cook through and serve with syrup, honey, apple butter, butter, whatever floats your boat! Enjoy!