My dad used to make my siblings and I pancakes on Sunday mornings growing up. He was always the master chef in our family. Whatever shape we wanted our pancakes to be, he could do it (Minnie Mouse was my favorite, complete with a bow on her head). I still crave warm, fluffy pancakes every now and then. They’re comforting and remind me of those weekend mornings when the house was filled with the aroma of bacon, home fries and maple syrup.
I found this pancake recipe on A Sweet Simple Life and modified it a little to suit what I had for ingredients. I love this recipe because it’s a gluten and dairy-free pancake recipe that doesn’t require fancy or expensive kinds of flour. All you need is some oatmeal, almonds and a food processor or powerful blender.
These come out hearty and lightly sweet thanks to the brown sugar and vanilla almond milk. Pair a stack of these pancakes with a few slices of thick cut bacon and fruit for a tasty weekend breakfast that will keep you going during all of your fall adventures.
2 cups of oats
1/2 cup almonds
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1 1/4 cups almond milk (I used unsweetened Silk Vanilla)
1 tsp vanilla extract
2 tsp baking powder
1 tbsp brown sugar
- Blend almonds into a flour. (Careful! If your blender is not powerful enough, the almonds may cause some issues. Read the user manual if you’ve never blended nuts before.)
- Add all remaining ingredients to the almond flour in the blender or food processor and blend into a smooth batter.
- Pour 1/2 cup of batter onto preheated and greased skillet. Cook for about 3 minutes per side.
- Enjoy with maple syrup or molasses.
Do you have a favorite meal that your mom or dad made you growing up?