These hearty, healthy oatmeal pancakes made to look like snowmen are one of my family's favorite winter breakfasts. They are gluten, dairy and egg-free, with no added sugar, because kids with multiple food sensitivities should get to have some food fun, too!
1 1/2 cups certified pure gluten-free rolled oats
2 1/2 cups unsweetened almond milk
1 cup ground certified pure gluten-free oats (I use a Magic Bullet to grind them)
1/2 tsp sea salt
1 tsp cinnamon
1 tbsp gluten-free baking powder
1 tbsp ground chia seeds mixed with 3 tbsp warm water (let this stand for a minute or two until it forms a gel)
1/4 cup grapeseed oil
1 tsp vanilla
1-2 apples, peeled, cored, and grated
Enjoy Life mini-chocolate chips, unsweetened shredded coconut, almond slivers, and strawberries for garnishing
In a large bowl, pour the almond milk over the rolled oats and stir. Let this mixture stand for approximately 10 minutes.
In a medium sized bowl, combine the ground oats, sea salt, cinnamon, and baking powder. Add this mixture to the large bowl with the oats and almond milk and stir.
Add in the chia seed gel, grapeseed oil, and vanilla and stir until all ingredients are well-combined.
Fold in the grated apples.
Onto a hot griddle coated with grapeseed oil, ladle the batter, one circle at a time, into a three-snowball snowman shape for each pancake. Be sure that your circles for each snowman overlap so that they will stay together as they cook.
When the edges of the pancakes are set and the bottoms are golden brown, flip the pancakes carefully (you may need to use two spatulas simultaneously, one at the top, and one at the bottom of each snowman). Cook pancakes until they are golden brown on the second side and firm to the touch.
To serve your pancakes, sprinkle some unsweetened shredded coconut along the bottom of a plate for snow, and place a snowman pancake on top. Add a couple of allergen-free chocolate chips for eyes, an almond sliver for a mouth, and half a strawberry for a hat. Drizzle with pure maple syrup and enjoy!