Updated: Jul 1, 2021
As promised, here is my latest breakfast creation!
I find that gluten free pancake recipes are either made with standard supermarket GF flour (not the healthiest option) and sugar, or have a HUGE list of ingredients that aren't normal pantry items and cost a weeks wage to purchase!
This recipe is clean, simple, and it's short list of ingredients are things I always have on hand - perfect!
I like to top mine with whole cream, banana/berries and a drizzle of pure maple syrup, I hope you enjoy them as much as I do!
This recipe made enough for 3-4 servings - I made a whole batch of batter, used what I needed and popped the rest in the fridge for the next morning. You could also make all the pancakes in one go and store the extras in an airtight container for a quick and easy snack.
** These work best if you leave the mixture to sit for 10-15 minutes before cooking, as it gives the oats time to soak up the liquid and thicken up.
2 tablespoons ghee (I used Goddess Ghee from Coco's Wealth of Health)
3/4 cup full fat Greek yoghurt
1/2 cup milk of choice
2 cups GF oats
1 teaspoon organic vanilla paste
1 tablespoon GF baking powder
1/2 teaspoon sea salt
To serve: whole cream, berries, banana, pure maple syrup, or your fave pancake toppings
Blend yoghurt, milk, half the oats, eggs, vanilla, baking powder and salt in your blender until smooth.
Stir through remaining oats so your batter is nice and textured.
Heat 1/2 tablespoon ghee over medium heat (or more/less depending on the size of your pan, use your judgement, you don't want your pancakes sticking to the pan, but you also don't want them swimming in ghee).
Drop spoonfuls of batter and cook gently until bubbles form on top (about 3-5 mins) and then flip and cook the other side until golden brown (about 1-2 mins).
Add more ghee to the pan in between batches as needed.
Stack a few pancakes per person and serve with your favourite toppings.