Pan-hand Cakes (wheat/ Gluten Free Pancakes)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 3/4 cup rolled oats (thick, old fashioned work the best)
• 3/4 cup unsweetened vanilla almond milk
• 1 1/3 cups gluten-free baking mix
• 1/4 teaspoon table salt
• 2 teaspoons ground cardamom or 2 teaspoons cinnamon
• 1/2 cup unsweetened vanilla almond milk (yes, you need a 1/2 cup more)
• 2 eggs, beaten
• 2 tablespoons vegetable oil
• 2 tablespoons orange peel, finely grated or 1 teaspoon orange extract
• 1/2 cup honey (increase to 1/3 cup if you want sweeter cakes to serve without toppings)
• 2 teaspoons vanilla extract
• 1 cup blueberries (fresh or frozen, increase by 1/2 cup if the berries are big)

Recipe

• 1 1. combine the oats and 3/4 cup almond milk. microwave until aill of the almond milk has been absorbed into the oats. fluff with fork and set aside to cool.
• 2 2. in medium size bowl, combine the pancake/ baking mix, cardamom or cinnamon, and salt. mix with a fork or whisk until well combined.
• 3 3. in small bowl, combine the 1/2 cup almond milk, eggs, oil, orange peel (or extract), honey, and vanilla extract. lightly beat with a fork until well combined.
• 4 4. add the cooked oats to the dry mixture and pour the liquid ingredients over all. stir until combined.
• 5 5. fold in the blueberries.
• 6 6. heat and lightly oil a non-stick skillet (preferably a cast iron ). it's ready when a few drops of water sprinkled on the cooking surface sizzle and snap.
• 7 7. drop (or pour) batter by 1/4 cupfuls onto the skillet (i can cook two at a time in my cast iron skillet). cook approximately 1 minute on each side. cooking time is approximate; you'll get a feel for your skillet's heat after the first one or two are cooked.
• 8 8. if you are going to wait to eat them later in the morning: keep them warm by heating your oven to 200 degrees fahrenheit and lining a cookie sheet with one or two tea towels. place the cooked cakes between the tea towels and keep them in the oven until ready to eat.
• 9 9. to eat through out the week: cool completely and store between sheets of waxed paper in an airtight container or zip close bag in the fridge or freezer. pop in the toaster to reheat.
• 10 10: serve with the suggested toppings: orange marmalade, additional honey, maple syrup, blueberry maple syrup, apple butter, almond butter, or assorted preserves.
• 11 notes:.
• 12 apple pie pan-hand cakes:.
• 13 substitute the blueberries, cardamom or cinnamon, and orange peel (or extract) with 1 cup rough chopped apple and a 1/4 teaspoon each of cardamom, cinnamon, ginger, and nutmeg (or two teaspoons of trader joe's pumpkin pie spice).