Most of us would be fibbing if we said we never toasted a frozen waffle or filled a bowl with cereal for dinner. Sometimes it feels good to switch things up and have breakfast for our evening meal—breaking the rules can be fun! But this recipe takes a traditional morning dish and turns it into a dinner entree that you can easily justify. Packed with protein, this gluten-free and vegan recipe is extremely versatile. Be creative and blend the batter with your favorite spices, or layer your cakes with yummy toppings your family will love!
![Gluten-Free Poppy Seed and Onion Pancakes Stacked on a Cast Iron Skillet with Herbs | www.vitacost.com/blog]( "Gluten-Free Poppy Seed & Onion Pancakes")
Gluten-Free Poppy Seed & Onion Pancakes
Makes 40-50 bite-sized pancakes
Ingredients
1 box Enjoy Life Gluten-Free Pancake & Waffle Mix
1-½ cups water
3 Tbsp. olive oil, plus extra for brushing pan
¼ cup hemp seeds, shelled
¼ cup flaxseed
2 Tbsp. dehydrated onion flakes
1 Tbsp. poppy seeds
Assorted toppings: olive tapenade, chopped sun-dried tomatoes, sprouts and roasted chopped vegetables
Directions
1. Preheat nonstick griddle or frying pan over medium-low.
2. In a bowl, whisk 1-½ cups mix with remaining ingredients (except toppings).
3. Lightly brush pan with olive oil and scoop pancake mixture in quarter-sized circles. Cook until bubbles appear and flip, about 30 seconds to 1 minute per side.
4. Stack on plate and repeat with remaining batter.
5. Pile on your favorite toppings and serve warm.
Tip: Make ahead of time and freeze. Thaw at room temperature and pop in a 350-degree F oven for a few minutes to refresh!
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