Almond Oat Pancakes

Last year I learned that I have a gluten sensitivity.  Now, while wild horses can't keep me away from pizza and pasta, the truth is that when I have too much gluten in my system I get itchy.  So I look for ways to cut it where it doesn't kill me to do so, like in these delicious pancakes.  Believe it or not, my kids have come to prefer these over the traditional pancakes we've been making them for years.  

I owe my version to this recipe, which I came across when searching for a gluten-free pancake recipe.  I've adapted it to make it a little easier and to shave off a few calories.  These babies are packed with protein from the almond flour and are so sweet and moist that you can go easy on the syrup and not feel like you're missing out on that OR the gluten.  

Almond Oat Pancakes

2 Tbsp melted butter

1 cup milk

2 eggs

1 tsp vanilla extract

2 Tbsp maple syrup

1 1/2 cups almond flour

1 cup oat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

Combine the wet ingredients, then add the dry.  Stir everything together until well blended.  The batter will be thick, but if it seems too gloppy to pour, add a splash or two of milk.  Pour a small amount onto a griddle that's been preheated over medium heat.  You want your pancakes to be no larger than 3 inches in diameter, otherwise they will be difficult to flip.  Allow to cook for a few minutes until bubbles begin to appear around the edges, then quickly slide spatula underneath and flip.  Cook another few minutes until golden.  Makes about 16 pancakes.