Making pancakes at our house is not a task for the faint of heart. Gluten makes my stomach hurt (within 30 minutes of eating it, and then no one wants to be around me because I’m grumpy). My husband has adult onset diabetes, so needs to keep the sugars and carbs down, and my kids are both picky eaters in their own way. Pulling a pancake mix off the shelf really isn’t an option. I’ve tweaked and fiddled with different pancake recipes over the years, and this one is now our favorite. It is even good without blueberries (original flavor, as my youngest says). It does use 3 eggs, and is another reason why we want chickens. We go through so many eggs in a week!

Almond Oat Pancakes

1 cup almond flour (or if you are allergic to almonds, cornmeal works too, just add a little more milk)
3/4 cup gluten-free oat flour
3 Tbsp sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3 eggs
1 cup milk (half and half works too, but not full cream – too dry)
3 Tbsp melted butter
1 tsp vanilla
blueberries, washed (Optional. The blueberries, not the wash. If you use blueberries, please wash them first.)

1. Melt the butter (I find 30 seconds, a stir, then 20 seconds does the job without frothing over)
2. In a large bowl or measuring cup, stir together the dry ingredients.
3. In a medium bowl or measuring cup, mix milk, eggs, butter, and vanilla.
4. Combine wet and dry ingredients.
5. On a griddle heated to medium heat, pour slightly less than a 1/4 cup batter for each pancake. Add seven blueberries per pancake. (Seven is a good number.)
6. Flip when edges are slightly matt and the popped bubbles leave holes on the edge. Note: Nut flours burn easily, so flip the pancakes before you would flip other pancakes.

Nutritional Values per serving: Calories: 459, Carbs: 39g, Fat: 26g, Protein: 17g, Sodium: 449, Sugar: 17g ( I so didn’t need to know this.)