Breakfast food is a favorite in our home, and it doesn’t matter what time of day we eat it. I usually make this oatmeal pancake recipe on a Saturday morning. I triple it and freeze the leftovers for breakfasts during the week. Just as my children have different personalities, they have different tastes in food. Some like fruit in their pancakes, some prefer cinnamon, and my husband likes them plain. When I pour the batter on the griddle, I just sprinkle their favorite ingredients over the pancakes. They enjoy these pancakes so much, they would eat all of them in one setting if I let them!

Here is a list of additions your family may like:

blueberries
strawberries
cinnamon
apples & cinnamon
raspberries
pecans
almonds
bananas
pumpkin or sweet potato puree (good with cinnamon, too)
walnuts
banana (good with walnuts, too)
chocolate chips

Oatmeal Pancakes

2 egg whites
1/2 cup oats
1/2 cup gluten free flour blend
1/2 cup almond milk or coconut milk
1 tbsp coconut sugar
2 tbsp unsweetened apple juice
1 tsp natural baking powder
1/2 tsp baking soda
1/2 tsp salt

Beat egg whites until foamy. Fold in remaining ingredients. (When using pureed fruits or veggies, mix them into batter or sprinkle them on top while batter is still not done.) Spray griddle and heat to 375 degrees. Pour 1/4 cup of pancake batter onto hot griddle. Sprinkle with additions if desired. Cook until puffed and edges appear dry, then flip and cook other side until golden brown. Yields approx 12 pancakes.