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Tuesday, 19 September 2017 07:59

Wheat-Free Oat and Almond Pancakes

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Wheat-Free Oat and Almond Pancakes Wheat-Free Oat and Almond Pancakes Nicole Van Hoey
Adapted from a vegan recipe in 2012 by Dana Slatkin, my first attempt at a wheat-free hot breakfast relied on Bob's GF oat flour, psyllium instead of gums, and cornstarch (or any powdered starch). Now the entire family is eating them with me!

  • Ingredients: ​1-1/2 cups oat flour
    1/2 cup almond flour
    1/4 cup cornstarch
    1/4 tsp psyllium
    1/4 cup sugar
    1 tsp cinnamon
    1/4 tsp salt
    1 tsp baking powder
    1/4 tsp baking soda
    2 tsp lemon juice
    2 Tbsp canola oil
    2 Tbsp unsweetened applesauce
    1/2 Tbsp water
    1-1/2 cups water (divided in half)
  • Instructions: Preheat a griddle (check for readiness: a drop a water should sizzle).

    In a medium bowl, use a wooden spoon to combine all dry ingredients.

    Make a well, and add the first four wet ingredients.

    Then add 3/4 cup water and stir to mix to a batter consistency. Slowly add in the remaining 3/4 cup water to the thickness you desire.

    ​Let the batter rest for a few minutes while you check the griddle.

    Make your pancakes as you usually would with wheat versions. For us, that means starting with a thicker batter and thinning it with water as we go along to make a spreadable, but not watery, round cake (two to a pan).

    Enjoy what you can, and then freeze the rest between layers of wax paper. Toast or microwave to reheat.

  • Serves: at least 6
  • Cuisine: American (general)
  • Cooking method: -Select (optional)-
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: This recipe, as tested, relies on almond flour for some protein and binding/moisture absorption. If you're allergic to almonds or worried about cross contamination (we are safe for a few brands of almond products now), give chickpea flour a try instead. It will add a different texture/flavor, so you may want to play around with the proportion of oats to protein flour.
  • Serving suggestions: These just soak up a little bit of 100% maple syrup, but they're also moist enough to eat out of hand without a topping (my favorite way to munch on pancakes!). Homemade jam is pretty wonderful on top, too.
  • Related recipes: If you want to try making your own jam, check out my posts on two different pectins to use: http://foodallergypantry.weebly.com/blog/allergy-friendly-berry-freezer-jam-with-pomonas-pectin and http://foodallergypantry.weebly.com/blog/fresh-berry-freezer-jam-anyone-can-make and enjoy!
  • Specialty Diets: Vegan, Vegetarian
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