HeartyPancakesI do most of my cooking with a recipe.  I might make small changes based on our tastes and dietary restrictions.

My husband, on the other hand, rarely uses a recipe.  He just dumps and creates.  Surprisingly, most of the time his creations are very successful.

Last weekend he made this creation, which everyone enjoyed.  These are hearty pancakes which will easily fill up the biggest eaters.

Hearty Pancakes – Gluten Free, Dairy Free (perfect for OAMC)

2 cups sorghum flour
1 cup brown rice flour
1 cup almond meal
1/4 cup ground flax seed
1 tsp. baking powder
1 tsp. baking soda
1/2 cup almond butter
6 eggs
5 cups rice milk

-Combine all of the dry ingredients in a large bowl.

-Add the almond butter, eggs and rice milk.  Stir until combined.

-Cook on a griddle at 300 degrees, flipping when the top side bubbles and then when the second side turns golden.

Makes 24 to 36 large pancakes, depending on the size.  These freeze well, so make extra and save for breakfasts later on.

We like to serve with almond butter spread on top and diced fruit sprinkled on top of the almond butter.

I shared this post at The Gathering Spot #45Tempt My Tummy Tuesday, Slightly Indulgent TuesdaysTry a New Recipe TuesdayDelicious Dish TuesdayTuesday’s Table, Waste Not Want Not Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Tasty Traditions, Natural Living Link Up,

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