My Favorite Vegan Low Gluten Pancakes
I choose personally to follow a low fat high carbohydrate filled diet. I have searched and experimented for years trying to find what is the best thing for my digestive system and energy level. I was raised on a wholesome organic diet, but always believing carbs were bad for you. It was always “high protein, lots of vegetables, no carbohydrates” mainly because my mother struggled with her weight. After trying different ways of eating I concluded that carbohydrates make me feel amazing and even make me happier, so why would I choose a carbohydrate filled way of eating!
There are many people in the world who suffer from different intolerances and allergies to food, but my time being a chef has taught me there are also people who follow certain food fads of the time. For example I know people suffer from Celiac disease, and who have intolerance for Gluten. I am highly educated in nutrition and how Gluten has changed throughout the years. However, I do know as a fact that the “Gluten is evil” mentality is part of a fad. People are on Gluten free diets for weight loss and claims have been made that it is toxic to your body. I personally know its just another happening in the dieting world, and I don’t have any problem with Gluten, but I do have a problem with flour. Mainly because it is processed and often bleached, even whole wheat flour I do not entirely trust. I would rather get my nutrition from a whole food source, and that is why I love this pancake recipe so much!
This recipe is adapted from Ambitious Kitchen, and are just as healthy as eating oatmeal, they have no unnecessary sugars or additives and are a perfect way to start your day.
~ 2 brown spotted bananas (this is the way bananas should always be eaten, otherwise our bodies have a hard time digesting them).
~1 cup of rolled oats
~ 1/4 of a teaspoon of salt (optional if you follow a low sodium or no sodium diet – the Gerson diet allows no salt)
~ 1 teaspoon of baking powder (also optional)
~ 3/4 of a cup of any liquid; water, nut mylks, I used green tea!
Other optional add ins are; vegan chocolate chips (Lily’s Stevia Sweetened are my favorite), frozen or fresh blueberries, any nuts or powders such as maca, cacao, or spirulina if you are really feeling daring.
Blend the 1 cup of rolled oats in the blender until it resembles flour, you may also want it to be more mealy for texture. Place in bowl and add other dry ingredients; salt and baking powder.
Peel then smash both bananas with a fork and add to blender along with your 3/4 cups of liquid. Puree mixture until smooth.
Add all dry ingredients into blender with wet ingredients.
At this time you can prepare your pan with a bit of coconut oil (or any other high heat oil) if you wish and pour your beautiful batter! This would be the time to add in any chocolate chips, nuts or fruits. Flip when you see bubbles.
Top your pancakes with anything and everything! Some suggestions I have experimented with are;
Chocolate and cayenne pepper, Vegan cashew sour cream and Lilikoi (Passion Fruit) jam, Apple Sauce and Vegan yogurt, or the standard – Maple Syrup which is delicious and full of B vitamins!