Make it easier #4:
Almond & Oat Pancakes

Jun 20 2016



Breakfast is a really busy time in my house, trying to make sure the kids have a healthy and complete meal that will give them the necessary energy to start the day. I'm persistent in the idea that in order to conquer the day at the fullest - a hearty breakfast in the belly is the first step!

In between getting school lunches ready and helping everyone to gather their backpacks sometimes I find myself short on time.

The tip:
On weekends, when I have time and make pancakes, I always double the recipe and store delicious homemade pancakes in the freezer for busy weekdays.

I just recently posted a  video on my Instagram for a super delicious pancake recipe that is gluten free, and the replacement of flour makes it loaded with healthy nutrients!!!

The recipe:

  • 1 1/2 cup of almond meal ( if you do not have this, just put almonds in your food processor and blend til flour-like)
  • 1 /2 cup of old fashion oats
  • 1 1/2 cup of milk of your choice ( I use almond milk)
  • 3 eggs
  • 2 tbsp of baking powder
  • 1 tbsp of vanilla extract
  • 1 pinch of salt
  1. Put all ingredients in the blender
  2. Blend for 3-4 minutes or until smooth to make the batter.

Batter will keep up to 3 days.
For a longer wait, you can use all the batter to make your pancakes and store them in the freezer in a freezer bag for a couple of weeks.

Sometimes, I even add  protein powder, flaxseed meal, chia seeds, or even maca powder. This is when I wanna make sure my kids load up on healthy stuff (like test days or sports).

Mashed bananas go well in the batter as well... I always find it fun to experiment and encourage you to do the same. With the base of the batter in place, few things can turn this batter around for the worse.

Have a wonderful week, and Bon Appetit!

Virginie Degryse

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