PANCAKES!

Pancakes

Vegan and Gluten Free

No added fat, banana-Free 
and Fluffy!

Adapted from feastingonfruit.com by My Little Blue Heron

Pancakes are a perfect food: simple, quiet and comforting. They’re inexpensive to make, kids love them, and these will make everyone happy. They're oat-based, gluten and fat free, they have no dairy or eggs, and they're very delicious.

If you don’t have oat flour, weigh out oats (weight, not volume) and grind them in your blender. If you’re gluten free or making these for someone with Celiac or gluten allergy/sensitivity, make sure you buy gluten-free oats. Use dairy-free milk. To keep them nut-free, use oat or hemp milk! I like Califia Farms Almond Milk.

Authentic Foods’ vanilla powder is certified gluten free. I use it interchangeably with my own vanilla extract.

Listen: you won’t believe how easy these are to make. The entire recipe is prepared in a blender! (If you have a new power blender, start your engines!)

Top these with fruit, applesauce or apple butter, hemp seeds or hearts, nut butter, tahini, sunflower butter, bacon or sausage or meat subs, or if you’re like me, be a stick in the mud and slather them in maple syrup.

Never too many pancakes - I double the recipe and freeze them for pancake pangs. Cool them and stack between sheets of wax paper and freeze them. Reheat in a toaster, an oven or a microwave oven. 

So simple and simply so yum. Flip in the new year!

peace and pancake love,

jane

Pancakes

Vegan and Gluten Free

Equipment: Blender, Non-stick skillet

Ingredients:

½ c. unsweetened applesauce

1 ¼ c./146g./5.2oz. oat flour (rolled oats may be ground in blender)

½ c. non-dairy milk

2 tsp. lemon juice (buy organic lemons)

2 Tbsp. maple syrup

½ tsp. baking powder (aluminum free)

½ tsp. baking soda

¼ tsp. kosher salt

¼ tsp.vanilla powder (heaping!) or 1 tsp. (generous) pure vanilla extract

Procedure:

If you don’t have oat flour, in a blender grind oats into flour (remember: weigh them before grinding!).

Combine all ingredients in a blender and blend until mixed.

Don’t overmix. 

If batter is too thick, adjust by adding ‘milk’, a little bit at a time.

Batter will be thick.

Heat non-stick pan and pour enough batter (about ¼ to 1/3 of a cup) onto heated non-stick skillet. With a spoon, spread and smooth into a circle. Begin with one pancake to get the thickness and heat and cooking time just right.

Although this is a thick batter, it should be thin enough that bubbles appear and the pancake appears to become ‘dry’, when it’s time to flip to the other side to finish cooking. All this should take a few minutes on each side. Once you’ve got it all down, repeat until you’ve flipped your last cake.

Yield: 6-8 pancakes (more if small, less if you Mickey Mouse them.)