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Saturday, 15 September 2012 00:00

Swedish-style Allergy-friendly Oatmeal Pancakes

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This recipe was inspired by some phenomenal Swedish Oatmeal Pancakes we experienced out in Northern California. We'd brought home a bag of the mix, but before we had a chance to make it we learned that we needed to cut all gluten, dairy, egg and soy out of our family diet.  When I found my wife standing in the garage where we'd exiled all of our banned foods for the trial period of our new diet, I decided to experiment a little. I think these top 8 allergen-free pancakes turned out pretty well. A family favorite and Saturday-morning tradition (well, it was until the baby tested highly allergic to bananas - oh well...).

  • Ingredients:

     

    1.5 cups gluten-free flour (Bob's Red Mill)

    1.5 cups gluten-free quick-cooking oats (Bob's Red Mill)

    1-2 cups rice milk

    1 large banana

    6-8 oz apple sauce

    1 tsp Orgran No-egg (or other egg replacer equivalent to 1 egg)

    2 Tbsp water

  • Instructions:

     

    Mix together flour and oats. Add ~1 cup milk and soak for 10-15 minutes (make sure the dry ingredients are covered, but not floating).

    Mash the banana and mix in with other ingredients. Add more milk as necessary to achieve a medium-thick batter.

    Add apple sauce to taste and combine.

    In a teacup or very small bowl, whisk together egg replacer and water until frothy. Mix into batter.

    Fry on greased pan/griddle and keep warm until serving.

  • Serves: 4-6
  • Cuisine: European - Scandinavian
  • Cooking method: Pan fry
  • 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 seeds, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Comfort food
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas:

    We used rice milk, but soy and other milk substitutes (as well as regular milk) should work as well.

    We used egg replacer (Orgran) but regular eggs should also work.

  • Serving suggestions:

    Serve with your favorite pancake condiments - maple syrup, jam, fresh fruit, etc.

  • Related recipes:

    If you want a simple, top 8 free commercial mix suggestion, check out my tabletalk post Nearly-everything-bad-free pancakes

  • Specialty Diets: Paleo, Vegan, Vegetarian
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