1 cup Pamela’s Gluten Free Pancake & Baking Mix (or other brand of your choice)
1 cup gluten free flour mixture of your making (I used coconut, almond, teff and chick pea)
1/2 cup gluten free oats, uncooked
1/2 cup quinoa, cooked
Handful each of chopped walnuts and sliced almonds
2 tablespoons of seed mixture (chia, flax, hemp)
1 teaspoon cinnamon
1 egg, beaten (or powdered egg replacer for vegan)
1 banana, mashed
1 tablespoon melted ghee (or coconut oil for vegan)
1 teaspoon vanilla
1 teaspoon ghee (or coconut oil)
Pure maple syrup (or syrup of your choice)
Pre-heat a griddle or frying pan on the oven at medium heat for approximately 7-10 minutes.
You can test the heat of the griddle/pan by dropping a small amount of batter onto it. When it sizzles, the griddle/pan is ready.
Mix together the dry ingredients, lightly. Add beaten egg (or egg replacer), mashed banana, melted ghee (or coconut oil) and vanilla to the mixture and stir until mixed, taking care not to over handle.
Once the griddle/pan is at optimum heat, place the additional ghee or coconut oil on it and distribute evenly with a spatula/pancake turner.
Ladle the batter onto the griddle/pan in the size of your choice: tablespoon for “silver dollar” pancakes or a 1/4 cup measuring cup for larger pancakes. Once you see the pancakes bubbling up from the griddle/pan, turn over with spatula/pancake turner. Wait a similar length of time and then remove pancakes from griddle/pan.
Serve with pure maple syrup (or the syrup of your choice), with optional room temperature ghee or coconut oil. Berries can also be added to make them even more festive and delicious! Even better is to pair them with a mimosa!
My sister, Janis, has perfected this recipe. It’ a perfect combination of healthful ingredient and deliciousness! It wouldn’t be a holiday morning without her making batches and batches of these for everyone! Getting all of these grains, nuts and seeds in your diet is so helpful for brain & heart health as well as managing weight. Thanks, Janis!