- 1/2 cup certified gluten-free oats (I like Bob's Redmill)
- 1/3 cup of milk (cow, soy, and almond milk all work fine)
- 1 egg
- 1 tablespoon honey
- 1 tablespoon gluten-free vanilla
- 1 tablespoon gluten-free baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup blueberries (Optional)
In a bowl, mix together the oats, baking powder, and cinnamon. Then add the milk, egg, vanilla, and honey and stir until all the ingredients are well combined:
Blueberries taste great in this mix if you have them. I didn't have any today or I would have added them. Spray your pan with gluten-free cooking spray and turn your burner to low-heat. Add about 1/2 cup of the batter to your skillet.
Cook on one side for about 3 minutes and then carefully flip and cook for 3 minutes on the other side. This recipe makes about 3, good-sized pancakes. The best thing about these is that you can top them with really anything you like. If you want a higher protein breakfast, they taste great with peanut-butter or almond butter and jam. You can also eat them like traditional pancakes with maple syrup and butter.
Now, if I can just get the motivation to go on my run....
If you have any quick breakfasts you like, share them in the comments section!