June 12, 2013
When we first removed most of the gluten from our diet we also removed oats. For years Damien didn't eat either gluten or oat products (because of gluten contamination and gluten-free oats were not available to us then). That was when I pretty much gave up baking.
No eggs, no oil, no sugar, no flour - what the heck was left? Not much. (For a guideline of how we strive to eat see this food pyramid.)
Since those early days of gluten-free baking and cooking, oats have re-entered our diet. For years I've had a gluten-free, oat-free pancake recipe posted here.
But I've developed another pancake recipe and thought I should update that old recipe with, what I think is, a better tasting pancake.
My kids don't notice a difference between the recipes. They'll eat anything with maple syrup.
This recipe is adapted from Heather's Banana Oat Blender Pancakes. I veganized it and increased the proportions to feed our family of five (though this barely makes enough for all of us, our kids LOVE pancakes).
I made them this past Sunday and thought I should share the recipe with you all.
Click here to download a printable copy of this recipe.
Yield: 32 pancakes
These are thick pancakes. A wee bit doughy inside, but not overly so. I haven't been able to create a really fluffy, whole foods (i.e. no flours), gluten free, vegan pancake.
You can find my Vegan Eats & Health resource page here, with all the recipes I've posted to FIMBY. Since re-launching the blog this spring I haven't updated it yet, but maybe one day...
Also, if you're a Pinterest fan you can easily pin this recipe with the button below.
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