Submitted by: Amy Martin
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: 2
These gluten-free pancakes taste like a giant oatmeal cookie to me!
1/2 c. almond flour
3/4 c. oat flour
2 egg
6 tbsp. canned coconut milk
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. vanilla extract
1/2 tsp. liquid stevia
1/2 tsp. pumpkin pie spice
Mix all of the ingredients together. Heat griddle or skillet with coconut oil. Add batter to the pan and cook one side at a time - when the batter starts to bubble flip them. I make 6 small ones with this recipe so one serving is half of that - 3 pancakes. I love to top these with nut butter and a little maple syrup, but you can top them with just about anything!
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