all-recipes, breakfast


Yields 10 4″ pancakes 2 Eggs 1 1/2 Cups Oat Flour (I use GF Oats and grind them in my food processor to make the ‘flour’) 1 Tbsp plus 1 tsp baking powder 1/4 tsp salt 2 Tbsp sugar 1/2 tsp xanthan gum 1/4 tsp vanilla extract 1/4 cup Blood Orange Olive Oil 1 Tbsp Maple Dark Balsamic Vinegar 1 1/2 cups milk (we use vanilla coconut milk to make it dairy free) Mix all the dry ingredients then add the liquids. Heat a pan or griddle to medium heat. Cook until small bubbles appear on surface and the bottom is lightly browned. Flip and continue to cook until lightly browned on both sides.
Published in Breakfast

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