-2 cups gluten free oats (ground into flour-I used my magic bullet)-1/2 c macadamia nuts (ground into small chunks-I used the magic bullet but could also be done with a food processor). Could also use another nut as well
-1/4 tsp salt
-1/2 tsp cinnamon
-1 1/2 tsp baking powder
-1/2 tsp coconut flour (can omit but thickened it up a little & helped the texture)
-1 tbsp erythritol + 2 drops of liquid stevia (could use a heaping tbsp of honey)
-1 large egg
-1 1/4 c water
-1 tsp vanilla
Spray coconut oil on the heated griddle (mine was set to about 325). You could set the burner to medium heat as well with a greased skillet.
Spoon out 1/4 c of the batter for each pancake.
Let it cook until little bubbles form and pop on the top (couple minutes) then flip with a spatula.
This made 12 pancakes, 2 pancakes each makes 6 servings. Can serve it with fresh fruit or a little butter & REAL maple syrup (avoid the syrup if you’re diabetic). With the leftovers, I place 2 on parchment paper, cover the top with parchment paper & layer them. Then I place them in a ziploc freezer bag in the freezer & reheat them by poppin them in the toaster!