When I think about my childhood, two things automatically come to mind - Bisquick Pancakes and Aunt Jemima maple syrup. I think I had pancakes every single day the year that I started kindergarten. Even though I eventually grew up and learned about all of the negative impacts these foods can have on health, I still salivate whenever I pass an iHOP. Don’t judge me, I can’t help it! I’ve avoided these foods for years because even though I was able to find gluten free/dairy free pancake mixes, they still didn’t sit right with me - and it’s simply because making something “GF” doesn’t make it healthy and can sometimes cause more harm than good - but this is a topic for another day. Even though I am a Functional Nutritionist and Microbiome Enthusiast to the max - I still love me some pancakes, and it is for this reason, that I was determined to make a whole food, no junk, gut friendly recipe that still tasted amazing. Guess what? I did it! Gluten & dairy free, no refined sugar, no egg, no oil, and no bloat from these. So, what’s in them, and how do you make them? Keep reading ....
Ingredients:
1.5 cups of gluten free oats
2 heaping tsp baking powder (I use Bobs Redmill brand because they don’t add aluminum to their products. Yep, that’s a thing.)
1 tsp cinnamon
1 cup hemp milk or any DF milk
1.5. tsp Himalayan salt
2 tbsp maple syrup
1 tbsp Apple cider vinegar
1/2 cup tigernut flour or almond flour
For cooking: Organic Coconut or Avocado Cooking Spray
Instructions:
Blend the oats in a blender (Vitamix is best) until it forms a fine powder
Combine all ingredients into a bowl and mix until all lumps dissipate
Heat your skillet on medium heat
Once the skillet/pan is hot, spray with your cooking spray
With a tablespoon, scoop 2 spoonsful of the batter onto the hot pan in one pile (that is one pancake)
Wait for the pancake to bubble, and then flip (about 2 minutes per side)
Pile all of your cooked cakes on a plate, and garnish with warm berries, or a little maple syrup. Choose your bliss and enjoy.