One of my most favoritest perks of working from home is being able to cook up something delicious for lunch. (Secondary only to not having to shower/look like a presentable human/change out of sweats/etc.)
If you don't work from home, you a) are more qualified as a functioning member of society, and b) can totally make these pancakes for breakfast or dinner. After all, blender pancakes are, as Rachael Ray would coin them, a BLD (breakfast, lunch or dinner).
Best part? These face-sized flapjacks are naturally gluten free and require a total of zero obscure flours. Hip hip hooray!
Recipe: Gluten Free, Flourless Blender Pancakes
-I don't even measure any more when I make these, except for the oats. After you make them once you can pretty much eyeball all the other ingredients.
-Topping/Mix-In Ideas: fresh fruit (blueberries, sliced strawberries), nuts (walnuts, almonds, pecans), chocolate chips
Ingredients (serves 1)
1 ripe banana
2 egg whites (or 1 whole egg, 1 egg white if you'd like)
1/3 cup gluten free, quick-cooking oats (I use Bob's Red Mill)
1 tbsp apple sauce (sweetened or plain, whatever you have)
1 tsp ground flax seed (optional)
splash of vanilla
1/2 tsp cinnamon
dash of nutmeg
fresh blueberries (or other mix-ins)
Add banana and egg whites to the blender and blend for about 15 seconds, until they're completely combined and a little frothy.
Add the rest of the ingredients, except for the blueberries. This includes: oats, apple sauce, flax seed, vanilla, cinnamon and nutmeg. Blend for another 10 seconds or so until the ingredients form a consistent batter, and the oats are broken up a bit. (You may need to jostle the blender a few times to make sure nothing gets stuck at the bottom.)
Place a small, non-stick skillet over medium heat and coat with cooking spray. Once skillet is hot, pour in the pancake batter and, if necessary, evenly spread out the batter with a rubber spatula. Immediately add blueberries and/or any other mix-ins (see suggestions above).
Immediately reduce the heat to low, cover with a lid, and cook for 5 minutes. Once the bottom of the pancake is nicely browned and the top is set, carefully flip the pancake and cook for an additional 30 seconds or so.
Slide the pancake onto a plate, add your favorite toppings (I go for a light drizzle of pure maple syrup), and dig in!