Gluten-free Guilt-free Oat-Banana Pancakes!
Finally! I figured out a recipe that's great tasting - and as healthy as I could make it - for the times when I crave pancakes! Typically on certain Sundays, don't ask me why.
I've been on a quest for a pancake recipe like this (easy and healthy) for a looooong time, and on those Sunday mornings when I got out of bed salivating with the idea of making pancakes, I was always disappointed with the result of my experiments.
Well... disappointment is now a thing of the past!
Neither of us has a problem with gluten, though we prefer to stay away from bleached and wheat processed flour for general health reasons. I also stay away from using boxed mixes of any kind because of the many undesirable ingredients I can't pronounce.
So, if you wish you could eat pancakes but haven't let yourself for similar reasons, read on! You're going to love them!
A bit about "Gluten-free" oats.
Before I tell you how to make them, let me be clear: If you have a serious sensitivity to gluten, like Celiac disease, you may want to check out this article about the difference in what constitutes "gluten-free" in the U.S. vs. in other countries, such as New Zealand. Apparently the levels vary.
Typically, oats in the U.S. are considered gluten-free, except for some possible contamination from wheat, barley, etc. in the factories where they are processed. There are several brands, like Bob's Red Mill Gluten-Free Oats, that "have been thoroughly segregated, tested, and re-tested to confirm their gluten free status."
For this recipe, I personally use regular rolled oats.
OK, ready? Here we go...
It's so simple!
I'll tell you about how to make the pancakes first, then the delicious and healthy fruit topping I developed — much tastier and better than syrup!
Pancakes (about 6-7)
1 c. organic rolled oats, blended to a powder
1 banana (not too ripe)
1/2 c. coconut milk or almond milk (we avoid cow milk.)
1 egg (from pasture-free hens, if possible)
1/8 tsp. baking powder (I use Aluminum-Free version)
cinnamon to taste
a bit of shredded, unsweetened coconut (or coconut chips) Optional.
Place all above ingredients (except coconut) in the blender. Blend for a few moments till the chunks are gone. (If too runny, add more powdered oats.)
Add coconut, if you're using it (or blueberries, or nuts, or anything else!)
Pour batter unto greased griddle or skillet (I use Ghee.) Keep it on medium, so they don't burn!
When it bubbles, flip it for a few moments.
Place the pancakes in a warm toaster-oven so they stay nice and warm.
This is SOOO good! Save a little to eat as dessert for another time.
Before you start making the pancakes, place the Fruit Sauce ingredients in a sauce pan so it's ready at about the same time as the pancakes.
1/4 c. water
1 ladle of fresh or frozen blueberries (I use frozen organic blues)
1 ladle of frozen sweet cherries (or other berries)
1 tbsp. Kuzu Root. Available at Amazon, Whole Foods, etc. (It's a natural sauce and gravy thickener - or you can also use Arrowroot powder.)
Dash of real Maple Syrup (Grade B is best) - Optional
Bring water to a boil.
Add frozen or fresh fruit, bring to slow boil.
In a small glass or cup pour about 1/8 c. water over the Kuzu white chunks.
Stir to dissolve the white chunks till you get a white, liquid.
Add the white liquid slowly to the boiling fruit (it has to be boiling for the Kuzu to work.)
Stir a few moments as the liquid becomes transparent and the fruit sauce thickens.
Add a bit of Maple Syrup, if you think it needs it. Careful not to make this too sweet. Fruit can be sweet enough.
Arrange your pancakes on a nice plate (having healthy, home-made food presented beautifully adds to the experience!) Pour fruit compote on top with ladle. You may want to add a bit of shredded coconut or nuts or fresh fruit on top.
It always helps having a great (and super cute) customer ready to say "Hmmmm! These are the best pancakes I've ever had!" And mean it!
We love, love, LOVE to read your comments! Please let us know if you like healthy recipes like these so I can keep 'em coming.
With love and gratitude,
Eli (and Joseph - the best customer in the world!)