Gluten-free, refined sugar-free, high protein, cross between a fluffy pancake and a crepe; can be made savoury or sweet; one dish… these are a winner! Yes, the recipe is by weight, but that’s how we cook over here, and I just didn’t get a moment to convert it, so my apologies! If you haven’t purchased a kitchen scale yet, now is the time! 🙂 You can make these the night before. In fact, the longer they sit, the more the flavour of the cinnamon comes through. These are quick, easy, and delicious! Enjoy 🙂
The Best Gluten-Free Pancakes!
Ingredients:
160g of gluten-free oats
250g of milk
170g skyr plain yogurt
30g coconut oil
2 large eggs
1 tsp cinnamon
1 Tbs baking powder
1 tsp talt
1 Tbs Monkfruit sweetener (or sugar)
Instructions:
- Add all ingredients to a high-speed blender and blend until incorporated (about 30seconds – 1 minute)
- Heat a pan with non-stick spray or butter over medium-heat
- Once hot, add batter to pan
- Flip once bubbles form in the middle of the pancake
- Cook for another minute or two
- Serve as desired