Every weekend—almost without exception—I make pancakes. Sure, there could be a side of crispy bacon or sausage, maybe even fried eggs. But the pancakes are the centerpiece. I can’t even remember when the routine started. After quick weekday breakfasts of cereal or oatmeal, I wanted to build a morning tradition that was relaxed, comforting and brought the family together at the table.
This pancake recipe is a take on one of my favorite childhood cereals—Honey Bunches of Oats with Crispy Almonds—and it’s from my upcoming cookbook, 30-Minute Dairy-Free Cookbook. What’s the secret to these moist, airy pancakes with a tender crumb? Oats and almond flour, which also make them full of fiber and protein.
Honey-Oat Griddle Cakes
1 cup flour, such as Silvana’s Kitchen Gluten-Free Multi-Purpose Flour
1⁄4 cup gluten-free oat flour
1⁄4 cup gluten-free old-fashioned rolled oats
1⁄4 cup almond flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1 3⁄4 cups homemade or store-bought unsweetened oat milk
2 large eggs, at room temperature
2 tablespoons neutral-flavored oil, plus more for greasing
2 tablespoons honey
2 teaspoons pure vanilla extract
1⁄2 teaspoon pure almond extract (optional)
Warm maple syrup, for serving
- In a large bowl, whisk together the flour, oat flour, oats, almond flour, baking powder and salt.
- In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla and almond extract (if using); stir into the flour mixture until just combined.
- Heat a large nonstick skillet over medium heat and lightly grease with oil. Pour the batter about 1⁄4 cup at a time onto the skillet and spread to make 3-inch rounds. Cook until golden and set, about 2 minutes on each side. Serve with maple syrup.