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Gluten Free Pancake Recipe

  • Fabulous taste 

  • Whole Grain, but made without flour

  • Freezable pancakes for meals from the toaster 


This gluten free pancake recipe is the best from scratch I have ever found for any kind of pancakes.

For it to be also gluten free, flourless, and dairy free is almost too much. Be still my heart. If you like pancakes, you will probably like these.

You can freeze them and later pop them in the toaster for quick meals and snacks, (More below.) They even hold up well in a tupperware-style box in my son's school lunch, not warm but still tasty.

Can be served in a stack or (with addition to the batter of another egg or two) can  be made large and rolled up with butter (or peanut butter) and jam inside. Makes good waffles as well.

Preparation time: About 15 minutes.

You will need some kind of blender. We use an electric hand mixer.

Ingredients:

3 Cups rolled oats, soaked in the milk overnight (or 8 hours) .
Soaking grains :
Whole grains contain phytic acid, which blocks your body from absorbing many nutrients. Soakng, sprouting, and old fashioned sour leavening  neutralize these phylates.
Many people who are allergic to grains will tolorate them well when soaked, and most traditilonal societies usually soak or ferment their grains before eating them.

Note on gluten free oats:
Oats themselves have no gluten, but can pick up gluten from growing in fields near wheat, or from factory equipment that also processes wheat. If you need oats absolutely free of gluten, you can use Bob's Red Mill brand "Gluten Free Old Fashioned Rolled Oats", which are available at Whole Foods and Whole Earth Market. 

2 1/2 to 2 3/4 cups milk
Works well with any vegetable milk (soy, rice, oat, hemp, etc.), but we use hazelnut milk.

4 eggs (Six eggs to make large pancakes for rolling.)
1/4 teaspoon sea salt
2 tablespoons brown sugar or sucanat (dehydrated cane juice)
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 to 4 tablespoons coconut oil or melted ghee. Olive oil is delicious also, but the others have my vote.
You can use other oils as well, but rancidity can creep into vegetable oils kept in the cabinet. Ghee and coconut oils are saturated oils, so they do not go rancid nearly as quickly.

Ghee (aka clarified butter) is butter without casein or milk solids. Lactose, which is largely removed from butter, is further removed to the point that ghee is safe for most lactose intolerant people. A staple in Indian cooking for its flavor, it is good for lactose intolerant people, but remember,  some people are bothered by other parts of milk, and ghee may not solve their dairy issue.

Cooking:
  • Soak oats overnight or for twelve hours. 
  • In the morning, blend all ingredients until smooth.
  • Preheat an oiled pan
    To grease the griddle we prefer to use coconut oil or ghee.
    (Most of all we like cast iron pans to avoid eating toxic aluminum or toxic non-stick coating (like Teflon). Cast iron pans are not only non-stick, but are self-healing when they get a scratch.)
  • Find the right temperature on your stove. 
    These cakes may require a hotter griddle on your stove than regular pancakes.
  • Flip when you see the bubbles form in the batter. 
  • They are done when golden brown

Makes about 7 big waffles or 35 pancakes.

Pancake fillings:

Serve with warm maple syrup, applesauce, jam, fresh banana butter, peanut butter, or just get creative. Some folks make them with vegetables rolled up inside, like saute'd spinach or salsa.

Storage:
The cooked ones store well in the freezer inside a zip lock bag or tupperware style box. We use them for quick breakfasts out of the toaster, served with some kind of protein like eggs, peanut butter (or other nut butter), or some leftover.

We also may make a double recipe and store the batter in the freezer in pint sized tupperware containers. Thaws in the fridge in 12 to 15 hours or on the counter overnight. A pint makes plenty for two kids on a school morning,

Eggs and chloresterol:
By the way, don't worry about using too many eggs if you are concerned about chloresterol. Eggs contain chloresterol but do not change your blood levels. Eating sweet and starchy foods without balancing them with good oils  is what causes chloresterol levels to rise. (And not all oils are good oils.)

Here is another gluten free pancake recipe on a site with lots of interesting recipe ideas.


Credits:
This gluten free pancake recipe was adapted by Bastyr student Ronit Gouraine from the cookbook The Splendid Grain,University with changes from Gay Stielstra and then from Dr. Deborah Ginsburg. Initially we found it published in Mothering magazine, unknown date.

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Pancakes on cast iron griddle
We use a cast iron griddle to get the excellent non-stick surface that heals itself, and avoids the risk of toxins from petrochemicals like Teflon.

Plate of pancakes with ghee, applesauce, and maple syrup
Mmmm. A short stack with thin layers between the cakes of organic (how it's grown) and natural (how it's processed) peanut butter mixed with ghee, then topped with applesauce, banana slices, and a little bit of maple sugar.

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