Fluffy, Gluten/Dairy/Egg Free Pancakes!

Allergen free beauties! Gluten free, dairy free, egg free, and nutritious to boot!

I was diagnosed with a wheat allergy, way back in 1999. At that time, I was diagnosed with 12 food allergies! My worst was milk, cheese close second, and wheat third. Boo. I was just at the cusp of my world blowing up, in regards to beginning to learn about food. REALLY learn about it. What I was about to find out, was what I thought was healthy foods, for the first 31 years of my life, really weren't healthy for humans at all. That's why in 2013, I speak a different language than my peers, as the majority, haven't LEARNED what is actually healthy, what is harmful, and what is simply lesser of the evils. These pancakes have a couple refined starches thrown in for balance, but I make up for it with superfood seeds!

Today is a snow day! My girls were thrilled! I wanted to make a nice breakfast, and they love pancakes. I most often make oatmeal pancakes, but didn't soak my oats overnight, like I usually do for my go-to recipe seen here.

So, I winged it. I most often wing it... There are times, things turn out so well, then I wonder, "how did I exactly do that"? Today, I wrote down what I did, in case it turned out well- and it did!
I make pancakes with stuff I had on hand. Now, mind you, my pantry isn't your mama's pantry- I have lots of good stuff in there. With a basic understanding of ratios for pancakes, I made a SUPERFOOD pancake!

Fluffy, Gluten/Dairy/Egg Free Pancakes!

Yield:10- 12 medium size pancakes

3/4 C brown rice flour
1/4 C tapioca starch
1/4 C potato starch
1 tablespoon baking powder
1/2 teaspoon sea salt
1 faux egg ( 1 Tbl chia seeds and 3 Tbl water)
1 C faux buttermilk (2 tsp raw apple cider vinegar, fill with alternative milk to 1C)
~additional alternative milk as needed
2 tablespoons coconut oil, melted and slightly cooled
1 Tbl Hemp Seeds (optional)

Organic smart balance,*organic, grass fed, cultured butter, or *organic Ghee, and REAL maple syrup for serving!

Mix chia seeds with water and allow to sit for a few minutes to gel. Mix dry ingredients in a large bowl. Mix the chia/water and faux buttermilk in a bowl, or in your measuring cup, if large enough. Gently blend wet into the dry. Gently pour coconut oil in, as you mix.

Allow batter to rest while you heat your griddle or pan. Grease pan or griddle with coconut oil, organic Ghee, or cold pressed oil. Pour in scant 1/4 C onto your griddle. Watch for bubbles through the top of cakes, and dry edges, then flip.


Natalie's notes

*Organic grass fed, cultured butter, and organic Ghee, ARE dairy products. I recently incorporated "butter oil" into our diets for the first time in 14 years. These have little to none, of the dangerous milk proteins, and lactose, as they are majority fat or "butter oil". See my "why to avoid conventional dairy" page. Avoid these products if on a healing diet, or severly allergic to dairy!
I like using the 1/4 C measure, as it makes the perfect sized pancakes. The extras can easily be warmed in the toaster! I always double, or triple pancake recipes. Easy breakfast leftovers, without the fuss!
~These pancakes seemed to stick more than usual. Really grease your pan/griddle!
They didn't brown up, as most pancakes do. There was golden brown on some, but not all.
The batter can thicken as it stands. You can add a Tbl of alternative milk as needed.
I did pre-grind my chia seeds, to make the faux egg, you don't have to.
I did pre-grind my hemp seeds, you don't have to!
As with any pancake, french toast, or waffle, you can freeze any extras on a baking sheet. When frozen, put into a freezer bag.

Update: My girls said the pancakes were even better, the next day, warmed in the toaster!

Another healthier breakfast to add to your arsenal!
Yours in health,
Natalie

Pumpkin Banana Pecan Oat Bread (gluten free)

This is a dense and very rich, pound cake-like, easy bread!

We've all had delicious banana bread... Perfect time, to use over ripe bananas!  Well, this is one of those times.  However, I decided to give it a whirl with pumpkin in the mix!  My thought was you can have the best of both worlds in one loaf.  Pumpkin flavored things top my list of favs.  So, I do use pumpkin all year long, unlike most, who use pumpkin during the fall season.


I am nearly gluten free, and have a wheat allergy.  I have been alternating grains for my daughters all of their lives, to hopefully prevent food allergies.  But, food allergies can pop up anytime in a person's life.  I do have the feeling both of my girls have wheat allergies, which I believe most people do.


There is much research to show that wheat isn't compatible for the human body, and is linked to many diseases.  I believe that the prevalence of wheat allergies, and the growing numbers, also have something to do Genetically Modified, or GMO wheat.  But, having said that, even ancient cultures that had wheat, like ancient Egypt, had diseases that were not found in other cultures, that didn't have wheat as a staple in their diets.


Which, brings me to the point, I wanted not only to make this a gluten free bread, but one made with oats.  Oats are seemingly the better choice of grain to consume, is readily available, and very reasonable.  Even though I use organic oats, it is far more cost effective than using commercial gluten free flours sold at the market, or those gluten free blends made at home.   You can find organic oats in bulk at your local health food store.   I usually buy mine from Outpost Foods!

See that big mother of organic oats? How 'bout them BROWN nanners?

Pumpkin Banana Pecan Oat Bread

2 C oat flour

1/2 C brown sugar

2 med banana

1 C pumpkin

1/2 C cold pressed canola oil

1/2 C coconut milk (or any milk alternative)

2 tsp pumpkin spice

1 tsp sea salt

1 tsp baking soda

1 tsp baking powder

1/2 C pecans chopped

Maddy helping! Yes, that's my NEW Kitchen Aid mixer!! It is AMAZING!

Preheat oven to 350 degrees.  Grease and flour a loaf pan.
Put dry ingredients, except sugar and nuts, into a bowl, and whisk together.  Put bananas and milk into a blender, and blend well. (Or you could simply mash together well.)  In another bowl, or bowl of your mixer, add the pumpkin, banana/milk mixture and canola oil, brown sugar and blend well.

I simply grind the oats in a blender to make the flour!

Slowly add small amounts of the dry ingredients, into the wet ingredients, just until just incorporated.  Fold in the pecans.  Do not over mix. Allow batter to rest about 10 minutes.  Pour into prepared loaf/bread pan, and bake for one hour, or until a toothpick comes out clean. (Mine took 1 hour and 10 mins.)

This is gluten free, egg free, dairy free, very little sugar, and VEGAN!  Served warm with organic Smart Balance spread,  or Earth Balance spread, is magical!  You can slice it and toast it if you want to warm it up later! 

I sliced into thick slices, and wrapped in wax paper sandwich bags for my girls to take as a snack to school!  It is so delicious, with all the the nutrition from the pumpkin, bananas, coconut milk, and oats!  A treat for your kids you can feel good about!

Your house will smell like heaven... share this recipe with all of your vegan and allergy friends y'all!

Yours in health,

Natalie

Darker the berry the sweeter the juice- same with nanners, darker the banana the sweeter the flesh! Won't need much sugar when you use these sad nanners:)