I love breakfast y’all. I really do. There. is. nothing. like. it. 

To say learning to find, modify, and create yummy breakfast recipes has been difficult is an understatement.

Why? Because I had a very typical idea of breakfast in my head for too many years. It seriously impeded my ability to accept what breakfast couldn’t be and imagine what breakfast could be. Now, I’m in love with breakfast again! Not only because I can finally/almost modify my favorite breakfast recipes, but I’ve been able to add to the list and now have OPTIONS. 

For years, I ate oatmeal. That’s not to say I don’t enjoy oatmeal — au contraire. But, that’s what I ate for breakfast for years because I was afraid of upsetting my stomach if I dared to eat anything else to start off the day. The nausea and pain had just been too real. Oatmeal was safe. Oatmeal was filling. Oatmeal gave me energy. Oatmeal is my breakfast OG.

Well not really. Because pancakes are. But oatmeal came through for me when nothing else did.

So while I was missing pancakes one day, I did some reading about alternative flours and was inspired. I busted out my old pancake recipes and decided to get modifying.

And it worked. My jaw about hit the floor and these beauties came to be. (You will soon enjoy the thrill of feeling like a mad scientist in the kitchen, if you haven’t already.)

Enjoy. Go forth and be awesome.

My Tips for Pancakes

• Trust your gut on how much liquid you need. Every gluten-free flour is going to act a little differently. You can always add more liquid. Or, you can always make waffles.
• Patience while cooking. Wait for those lovely little bubbles and not a moment sooner.
• Let the batter sit. I don’t like to let it sit more than 10 minutes. (If nothing else because willpower.)
• Lastly, it may take you a few tries to get your mixture just right. Yes, that is a tip here! Below is how I like my ‘cakes. This may not be exactly how you like your ‘cakes. Sometimes, even experimenting with mixing a little more or mixing a little less can make a difference. Have patience and keep trying!

Ingredients

• 1 cup gluten-free flour (sometimes I like to mix ½ cup gluten-free flour and ½ cup oat flour)
• 2 tbs. baking powder
• ½ tsp. cinnamon (optional)
• ¼ tsp. salt
• 1 tsp. vanilla
• 1-1 ½ cup dairy free milk (I like soymilk for these pancakes. Also, depending on the flour I’m experimenting with, I have gone up to two cups of soymilk for pancakes.)
• ½ cup applesauce (I’m here to tell ya – if you buy applesauce cups, an individual cup is almost ½ cup. Second note, I find a flax egg also works well in this recipe.)

Directions

• Combine the dry ingredients and mix.
• Make a well in the dry ingredients and add the soymilk and applesauce, and hum while you mix all the yumminess together.
• Let the batter sit for at least 5 minutes.
• Pour into a warm skillet that has some melted butter or oil in it (don’t be one of those people who pours pancake batter into a cool skillet).
• Wait, for, the bubbles.
• Flip the pancake and wait a few more minutes or until satisfied with doneness.

Plate ‘em up, top ‘em with whatever you’d like, and enjoy!