Regular readers don’t worry, I’m not going vegan. In fact, I perfected the pancake recipe this weekend and had it with turkey bacon. So, you might wonder why a vegan and gluten free pancake? I recently found out I needed to remove eggs from my diet due to an increase in inflammation – hence vegan. My son does better with minimal gluten. And now, here we are – I’m working on some great vegan, gluten-free offerings . . .
But, fear not, there will be other recipes as well.
After much testing I think I’ve got this pancake recipe where it is great tasting to even those who don’t struggle with gluten or egg issues. Try it, you’ll be surprised.
All but a few people really preferred the pancake plain – no butter, syrup, extra fruit, etc. The banana gives them a sweet taste. But, let your preference determine the best way to eat your pancake meal.The blueberries are optional as are the nuts and even the spices. The flavor is more like banana cake without these additions. Results were mixed based on personal preferences. One 11 year old tester said, “I really liked the pancake better without the blueberries because I don’t like blueberries. Other than that, these were awesome!”If you need a higher protein content for breakfast, replace 1-2 scoops of oat flour with your favorite protein powder. A couple testers used this version of the pancake as a quick post-workout snack-on-the-go.
Pancake & Alternative Baking Powder
To make a lighter, fluffier pancake use Sally Fallon’s homemade baking powder for alternative grains from the book Nourishing Traditions. You will be amazed how batters will seem to “grow” with additional air. This is the secret ingredient I use to help people switch from traditional white flour.
Luckily this pancake recipe is a great base for you to adjust to your family’s desires. Then it may become the treasured family favorite pancake recipe. Enjoy!
Pancake – Ingredients
- 1 Tbs apple cider vinegar
- milk or milk alternative to equal 3/4 cup (most testers like hazelnut milk best)
- 1 cup oats – ground to flour
- 2 Tbs. oats (not ground)
- 3/4 tsp. baking powder or 1 tsp. baking powder for alternative grains
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tsp coconut sugar
- 1/2 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- pinch of ground cloves (optional)
- 1 Tbs nut oil (walnut or macadamia were both fabulous)
- 1 tsp vanilla
- 1/2 cup banana, mashed (approx. 1/2 banana)
- coconut oil, for cooking
Additional add-in options:
- 1/3 cup fresh berries
- 2 Tbs chopped nuts
- 1-2 Tbs shredded coconut
- 1-2 scoops protein powder (remove equal amount of oat flour)
- 2-4 Tbs dark chocolate chips
- Add apple cider vinegar to a measuring cup. Add enough milk or milk alternative to equal 3/4 cup. Sir and let stand for 5 minutes.
- Grind 1 cup oats into flour. You can use a blender easily.
- Mix together dry ingredients (oat flour, oats, baking powder, baking soda, sea salt, coconut sugar, and spices of choice)
- Mix together wet ingredients (milk mixture, oil, vanilla, and mashed banana). To ensure no banana chunks mix in a blender.
- Mix wet and dry ingredients together, just until combined. Fold in additional add-ins of choice. Lumps are okay in the pancake batter.
- Allow to sit for 5 minutes to thicken.
- Heat a skillet until a drop of water placed in the skillet jumps around. Add a bit of coconut and cover bottom of skillet.
- Add spoonfuls of pancake batter into the skillet and cook for 1-2 minutes. Each pancake should have a number of bubbles before turning.
- Flip carefully and cook for another minute.