Gluten-free, easy as hell, fluffy delicious pancakes. These are weekday pancakes they're so easy. Make a big batch and reheat in the toaster for an easy snack.
Ingredients
1 cup
Rolled oats- Gluten Free
(blend to form a flour)
1 cup
Buckwheat flour
2 large
Egg
(organic)
2 tsp
Baking powder, gluten-free
1/4 tsp
Sea Salt
(or 1/2 tsp kosher salt)
2 tbsp
Maple syrup, pure
1/4 cup
Extra virgin olive oil
1 1/4 cup
Oat Milk, Minor Figures Dairy
(or any alt milk)
1/4 tsp
Cinnamon
(or fresh ground nutmeg)
1 medium
Banana (s)
(very ripe)
1/4 cup frozen
Frozen red cherry sour, unsweetened
(organic)
Instructions
1. Place cherries and water in a small saucepan on medium heat and cook until tender. Mash with potato masher to incorporate. If it looks too runny, let it continue bubbling until it has reduced. Set aside. 2. For the batter, add the oats to a dry blender and blend first. Then add all the rest of the ingredients and blend until smooth. 3. Add a knob of butter to a non-stick pan on medium heat. Pour batter into pan to form 3-4” pancakes. Cook slowly until bubbles start to form on the top and the bottom browns nicely. 4. Work in batches, adding butter for every new batch. 5. Keep the cooked waffles warm in a 200F oven until ready to serve. 6. Top with cherry compote and pure maple syrup.
