Image In starting my journey of writing recipes, I feel that there is nothing more suited than having my first post be on breakfast, my favorite meal of the day!  Breakfast is by far my favorite meal to cook and eat, perhaps because it is the only meal where it is perfectly acceptable to eat "dessert" for your meal! :)  I mean cupcakes and muffins are almost completely the exact same ingredients, we just feel better about eating one over the other.

Pancakes are definitely my "go-to" breakfast on mornings when I'm not sure what to make or if I need something quick and filling.  I too have jumped on the band wagon of varietizing my diet of grains and love to make things gluten free whenever I can.  These pancakes are by far my favorite recipe and pretty much taste like an oatmeal cookie!  I will give you the recipe the way that I originally wrote, and then also give you a variation if you would like to make them dairy free as well.

Oatmeal Pancakes

1 cup Thick Rolled Oats (not instant)

3/4 - 1 cup Buttermilk

1/2 cup Almond Flour

1 Egg

1/2 tsp Baking Soda

1/2 tsp Baking powder

1/2 tsp Salt

2 tsp Cinnamon

1/2 tsp Nutmeg

1 TBL Coconut Oil

Oatmeal Pancakes

Soak your oats in the buttermilk from 1 hour to over night. (The longer the better because you want to break down the oats so that they are easier to digest).  Add the Almond flour to the oats and mix well.  Add the egg.  Next, add in the rest of the dry ingredients and stir to combine.  Melt your coconut oil and add it to the batter.  Measure about 1/3-1/2 cup of batter for each pancake.  Cook over medium-low to low heat.  (In the many times I have cooked these, I have found that they get more crispy on the outside and cooked through properly if you cook them slowly).  Makes about 6-7 pancakes, Serves 2-3.

I hope you enjoy them as much as I do! Let me know what you think! :)

**If you would like to make them dairy free you can substitute water that has a swig of apple cidar vinegar in it with the buttermilk.  Still allow the oats to soak in the water and vinegar.   You may not need as much water as you do milk, so add it slowly to make sure you get the consistency you like.

 

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