Gluten free breakfast.

[Alleyyooper]

Oatmeal Pancakes


Ingredients



 2   cups Bisquick™ Gluten Free mix   
2   cups milk   
 2   eggs   
1/4   cup vegetable oil 
2   teaspoons gluten-free vanilla   
1/3   cup Gluten Free Chex™ original quick cook oats 
2   cups fresh blueberries   
1/4   cup unsweetened large coconut flakes, toasted     
Real maple syrup   

Directions
1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) 
2. In medium bowl, stir Bisquick™ mix, milk, eggs, oil and vanilla until blended. Stir in oats. Pour by slightly less than 1/4 cupfuls onto hot griddle. 
3. Cook until edges are dry. Turn; cook until golden. Serve with blueberries, coconut and maple syrup.

Paleo Pancakes


Ingredients


Pancakes
 3/4   cup almond meal flour   
1/4   cup coconut flour   
1   tablespoon flaxseed meal   
 1   teaspoon ground cinnamon   
3/4   teaspoon baking soda   
1/4   teaspoon salt   
3   large eggs   
1/2   cup coconut milk (not cream of coconut)   
1/4   cup coconut oil, melted   
2   tablespoons real maple syrup   
2   teaspoons gluten-free vanilla   
1   ripe banana, mashed   

Toppings, If Desired
  Diced bananas     Chopped pecans, toasted     Real maple syrup   

Directions
1. Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
2. Heat griddle to 350°F or nonstick pan over medium heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3 inches with back of spoon. Cook 1 to 2 minutes or until pancakes are browned. Turn pancakes over, and cook 1 to 2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes. 
3. Serve pancakes with Toppings


   Al