Fluffy Cinnamon Gluten Free Pancakes

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  1/2 Cup gluten free Oats

• 2 Ounces Almond Flour (1/2 cup lightly packed)
• 1/2 Cup Vanilla Almond Milk or buttermilk
• 2 Eggs, organic separated
• 1 Teaspoon Fresh homemade Baking Powder
• 3/4 Teaspoon Ground Saigon Cinnamon
• 1/8 Teaspoon Sea Salt
• 1 to 2 Teaspoons Vanilla Sugar or Brown Sugar

1. Place the oats in your spice grinder, and grind until they turn into flour, about 20 seconds. (Coffee Grinder works well for this.) Place the fresh oat flour in a mixing bowl with the almond flour, Almond Dream, egg yolks, baking powder, cinnamon, salt, and sugar, if using. Stir or mix to combine.
2. In a separate bowl, whip the egg whites until frothy or until peaks just begin to form (I use a hand mixer), about 30 seconds to a minute. Gently fold the whipped egg whites into your pancake batter, until just combined.
3. Heat a non-stick skillet over medium-low to medium heat (nuts tend to burn a bit easier than grains, so I cook over medium heat, but error on the lower side). Add a little bit of oil (I use coconut oil) or cooking spray to the pan. Once hot, pour batter onto the skillet to make dollar-size pancakes (about 2 Tablespoons of batter). Cook for a couple of minutes, or until bubbles just begin to burst on the surface of the pancakes. Keep a close eye, as mentioned; these can burn a little more easily. Flip, and cook for 30 seconds to 1 minute on the other side, or until golden.

 

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