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    gluten-free cinnamon oat pancakes




    It's not Saturday morning in my house without a pancake brunch, and that's a fact. It's actually my favorite weekend tradition with my husband. I love creating and trying out different pancake recipes, add-ins, and toppings every week, but this cinnamon oat pancake recipe has seemed to stick because it is ALWAYS my go-to.


    Maybe it's because they are SO THICK. Or maybe because they are SO GOOD. Or maybe because you just throw all the ingredients in a blender and call it a day. These bad boys are gluten-free, refined sugar-free, and full of fiber, so you have every reason in the world to feel good about yourself after eating them!


    You'll need to make sure to have a few things on hand:

    oats

    almond butter

    vanilla extract

    unsweetened vanilla almond milk

    coconut sugar




    Ingredients:

    2 cups of oats

    2 eggs, beaten

    1 tsp coconut sugar

    2 tsp baking powder

    2 tsp cinnamon

    1 cup unsweetened vanilla almond milk

    1/2 tsp salt

    1 tsp vanilla

    1 1/2 tbsp natural, creamy almond butter

    Optional Toppings:

    berries

    banana

    chocolate chips

    almond butter

    pure maple syrup

    chopped nuts


    Directions:

    1. Blend together all ingredients - EXCEPT almond butter - until smooth.

    2. Slowly stir in almond butter. Let batter sit for 5-7 minutes.

    3. Heat your skillet or griddle on a medium heat, and grease surface with coconut oil or olive oil.

    4. Pour batter to make pancakes about 4 inches in diameter.

    5. Cook pancakes for about 2-4 minutes on either side, until they are nice and golden.


    Gram your pancakes!

    Love to #doitforthegram? Good news! You can post your food pics from these recipes and tag me (@kateygordonhealth and #kateygordonhealth) - I'll give you a shoutout and you'll be entered into a giveaway! Plus, everyone will be jealous of your incredible food! So go ahead and let the #cameraeatfirst!