Our version of one of IHOP’s most popular menu items is comforting and filling and really very nice. We’ve made it easy to throw together with our Better Batter Gluten Free Pancake and Biscuit Mix. Allergic to nuts? Feel free to eliminate nuts altogether or substitute hulled sunflower seeds or pine nuts instead of the almonds and walnuts. Pine nuts are not tree nuts, botanically and give a nice flavor of walnuts, and are well tolerated by most nut allergic people, but please exercise caution and good judgment by checking with your allergy doc before making the substitution. This recipe makes 12 pancakes.

3/4 c gluten free old fashioned oats (we recommend Bob’s Red Mill), ground into flour with your food processor
1/4 c dark teff flour
1 c Better Batter Gluten Free Pancake and Biscuit Mix
1/4 c granulated sugar

2-3 c milk or non-dairy substitute
2 large eggs, beaten
4 tbsp melted butter or dairy free margarine, melted

3 tbsp blanched almonds, finely chopped (or use almond meal or ground sunflower seeds)
3 tbsp finely chopped walnuts (or use chopped pine nuts)

Preheat and grease a griiddle to high heat (abotu 350 degrees).

In a large bowl combine the oat flour, teff flour, and pancake mix and sugar.

In a smaller bowl, combine 2 cups of the milk, the eggs, and the melted butter or margarine. Beat well to combine, until smooth.

Add the wet mixture to the flour mixture, and stir well to combine – mixture should flow relatively easy and be the texture of traditional pancake batter, so if you need to add additional milk (up to a cup) do so now. Add the nuts, if desired,and stir well to combine.

Ladle 1/3 c of batter per pancake onto the prepared skillet and cook for 1 to 3 minutes per side, or until golden brown.