This is a great pancake recipe to make for the ‘Honey’ in your life! Naomi wanted to recreate the flavor of her favorite breakfast cereal for her boys – Honey Nut Cheerios! – but since she is allergic to nuts was at a loss as to how to mimic the “nut” flavor that the real thing uses (almond), until she hit on hulled sunflower seeds. With a few simple ingredients, this came together quickly and captures the flavor of the cereal in fluffy, moist pancakes. This recipe makes about 10 4 inch pancakes.

1 c Better Batter Gluten Free Pancake and Biscuit Mix

1/2 c Gluten Free Prairie Toasted Oat Flour

2 eggs (optional)

1 1/2 – 1 3/4 c milk or water

1 tbsp honey

1/4-1/2 c hulled raw sunflower seeds (you may also grind these and mix into the dry flour if you don’t like texture)

Heat your griddle to 350 degrees. Grease well!

Mix together the pancake mix and oat flour. In a separate bowl, beat together the egg, milk or water, and honey until smooth and well combined.

When griddle is totally ready, mix together the oat/pancake mix and the liquid ingredients and pour immediately onto the griddle. Sprinkle with sunflower seeds. Cook until the edges are dry and bubbles form and pop on the top surface of the pancakes. Flip and cook until the other side is golden brown. Serve immediately with butter and honey, if desired.