After several attempts, this is by far my favorite version of a complete + delicious pancake. These cakes include so many perfect ingredients that can be used in other recipes. Many of my ingredients can be subbed for other brands. I included brands I prefer or simply had on hand. See recipe below!
1 cup Quaker Gluten Free Quick Rolled Oats
2 T Trader Joe’s Almond Flour
2 T Spectrum Ground Organic Flaxseed
1 T baking soda
1/2 cup Wegman’s Organic Unsweetened Almond Milk
3/4 cup Trader Joe’s Organic Canned Pumpkin
1 container Kite Hill Plain Almond Yogurt
1 T apple cider vinegar
2-3 T Wegman’s Semi-Sweet Chocolate Morsels (optional)
Sweetener of choice (I LOVE Trader Joe’s Maple Agave)
- Combine all dry ingredients into large mixing bowl. Add wet ingredients stir until well mixed. All batter to sit for about 5 minutes.
- Heat skillet on stovetop. Lightly coat with coconut cooking spray. Add palm-sized spoonfuls onto pan. Cook on medium heat for 4 minutes per side.
- Allow cakes to cool on a drying rack.
- Drizzle with maple agave syrup or sweeter of choice.