By Jane, Journal of Flow
This is my own version of oatmeal pancakes when I don’t feel like a premix quickie and prefer a healthier, more filling breakfast treat.
Total Time: 15 mins
Yield: 2 servings
- 1 cup almond flour
- 1/2 cup oatmeal
- 1/4 cup all purpose flour
- 1 egg
- 1/4 cup buttermilk
- 1 tsp vanilla
- pinch of salt
- optional sweetener: smashed banana
Mix in the ingredients in a bowl according to the list.
For each pancake, pour 1/3 cup batter into hot skillet. You may use molds for better form.
Turn when tops are covered with bubbles and edges appear crisp.
Serve & enjoy when both sides are good to go!