This wheat-free breakfast option is a huge hit with the kids. This morning I threw raspberries into the pancakes as they cooked, making tasty little smiley faces! (Replace the oat flour if you are going for gluten free.) Makes about 10 pancakes.
- 1.5 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1/4- 1/2 cup milk/ almond milk
- 2-4 Tbsp honey
- 1/4 cup vegetable oil
- 1/2 cup corn flour
- 1/2 cup oat flour
- 1/2 tsp Sea salt
- 1/2 tsp baking soda
- 1 tsp baking powder
In a small bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients. Slowly whisk the dry ingredients into the wet ingredients until mixed well and completely. Thin the consistency by adding more milk if necessary (batter should be loose enough to pour from a measuring cup, but not so loose as to “run” in the pan.)
Preheat your griddle to medium setting and oil, if desired. Pour 1/4 – 1/3 cup portions onto the griddle, and cook until edges bubble and set; flip and finish cooking the second side.
Excellent served with syrup, yogurt, or fruit sauce! They also freeze well, for quick weekday breakfasts.