Honey "nut" Pancakes
This sweet pancake recipe is perfect for the “honey” in your life! Naomi created these for her boys to capture the flavor of their favorite cereal — Honey Nut Cheerios — without using nuts (she’s allergic!). Her clever swap? Hulled sunflower seeds for that toasty almond-like flavor. These fluffy, moist pancakes come together fast and taste just like a warm stack of childhood nostalgia.
Honey "nut" Pancakes
Serves: approx. 10 | Prep Time: 6 min | Cook Time: varies
Ingredients
- 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)
Instructions
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.
Mix. 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.
