I love pancakes. Pancakes are nostalgic; they fill me with memories of my dad cooking pancakes using the trusty Krusty’s bag. Just add water! My dad would get fancy sometimes and pop some blueberries in there that we had picked from my grandpa’s blue berry bushes. My love for pancakes grew when I discovered how easy it was to change up the flavoring of them just by adding a little of this and some of that. The first time I saw crazy pancake shenanigans go down was while camping with friends and a lady, who was part of our group, added a whole can of pumpkin and like 5 eggs and other spices to my batter! I was like what are you doing woman???!!!!!! She said this is the best way to eat pancakes and she was right. I think I appreciated her fearlessness in not using a recipe. She just had that confidence that the food she was about to make was going to be the best thing that ever came into existence and you better not stand in her way or else you will miss out on the flavor explosion of her pumpkin pancakes. Well, needless to say her pancakes were a flavor explosion and they melted my mouth with their goodness and expanded my mind to endless pancake flavor combinations. That was where all my pancake flavor exploration began but, I was still half way cheating when it came to actually making my own pancakes. You see, I was still relying on premade pancake mixes to get by and just adding ingredients to them, I still had not stepped out on my own and made a pancake from scratch. Then Justin enters the scene, of course, like with all my culinary escapades, he was behind me, pushing to make things better. He explained that pancakes are super easy to make and, I really shouldn’t be using mixes because you don’t need them. So I took my huzbers advice and started making my own, from scratch, pancakes and adding all the flavor combinations I wanted. Then came the fateful day where I again stepped out into the unknown and tried my hand at gluten free pancakes from scratch! You see I was making all these healthy, hearty, and heavenly cakes for me and my children but, poor Justin, with his stupid dietary restrictions, was unable to partake in the enjoyment of it all. The other part of my conundrum was that wheat gluten is only one of the many starches that Justin cannot eat; rice, corn, and beans upset his body if he eats large quantities. So I had to figure out something that would work and the recipe here today is just that. In the past I have taken the easy way out and just used premade mixes of gluten free flour to use as a substitute for regular flour, and it does work but, it also is pretty dense. This recipe below is fluffy and tastes great, it does however have a lot of texture to it but, I like it and so do my incredibly picky kids so that is saying something! Enjoy!
1/3 cup of oat flour
1/3 cup of bean flour
1/3 cup of almond or cashew meal
1/3 cup of cooked buckwheat
1/4 cup of coconut sugar
1 teaspoon baking powder
1/8 teaspoon of salt
1 cup of almond milk
(you can totally add an egg in there for extra protein if you want)
Mix all ingredients in a large bowl then let sit for 30 minutes so that the oat flour can absorb the moisture. Once your batter is ready, pour into oiled hot pan and wait for some bubbles to appear on the surface of the cake, then flip and let the other side cook! Enjoy with some toppings of your choice!