it's been a good 4 years since i've been able to confidently (and easily) whip a batch of fluffy pancakes. since changing my diet then i had sworn off making pancakes (the gluten-free variety), because each venture to do so, wound up in a gooey, messy, disappointing disaster. i tried the gluten-free pancake method of binding the flour with banana or applesauce, i tried whipping egg whites into stiff peaks and gently folding them into the batter. there were times where i just said 'eff it and threw the runny batter into the waffle maker (because, let's face it, waffle makers can save just about anything), but then there was a magical morning where i read this Food 52 article, where Alice Mendrich explained that replacing wheat flour with equal amounts of brown rice, buckwheat, oat, chestnut, corn, or sorghum flour would work in just about any pancake situation - pancake-life saved! as i can be a bit pessimistic, i wasn't totally sure that this substitute would work in my favor - given my tumultuous past with GF pancakes - but to my surprise they were just as good as their non gluten-free counterparts, if not better!
oat flour is one of my favorite flours to utilize in baking, given its sweet, nutty flavor, and its light texture. so to use it here was a no brainer. i paired them with my favorite yogurt (Anita's coconut yogurt, this is seriously the most on-point plant based yogurt i've ever had!), along with some tart, juicy pom seeds. all-in-all, a lightly sweet, but definitely wholesome breakfast meal.
i'm looking forward to experimenting more with the list of flours above in pancake recipes, but in the mean time, i would love to hear what kinds of gluten free flours work best for you!? i feel like this revelation has opened my eyes to a whole new world of pancake possibility! thanks, friends! xo
oat pancakes w/ pomegranate yogurt (gluten + dairy free)
the recipe below uses coconut yogurt to replace half of the almond milk, feel free to use any other plant-based yogurt here, or substitute it with 1/2 cup unsweetened almond milk. this recipe can also be doubled easily for a total of about 20 pancakes.
| makes 10 pancakes |
- 1 1/4 cups gluten-free oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon natural cane sugar
- 1 large free range egg
- 2 tablespoons almond oil (or oil of choice)
- 1/2 cup unsweetened almond milk
- 1/2 cup plain coconut yogurt (or plant-based yogurt of choice)
- 1/4 teaspoon pure vanilla extract
- coconut oil for cooking
- 1 cup plain coconut yogurt (or plant-based yogurt of choice)
- 1/2 pomegranate, seeds removed
- 2 teaspoons grade B maple syrup
- 1/4 cup chopped toasted hazelnuts
- in a large mixing bowl, combine the dry ingredients with a whisk. in medium sized mixing bowl, whisk the wet ingredients thoroughly. add the wet to the dry and mix until no lumps remain. let batter rest
- preheat oven to warm and place a baking sheet fitted with parchment paper inside. heat a 10 inch skillet over medium heat. test pan with a splash of water before adding the oil; if the water sizzles and evaporates, it's ready. brush the skillet with some coconut oil and pour about 1 1/2-2 tablespoons worth of batter (i fit about 3 pancakes each batch); wait until you see bubbles appear on surface and edges of pancakes - about 1-2 minutes - then flip and cook the other side for another minute or so, until pancakes are golden brown. place cooked pancakes in preheated oven. re-oil pan before each batch of pancakes until no batter remains
- while last batch of pancakes are cooking, mix the yogurt, pomegranates, and maple syrup in a small serving bowl. set aside
- serve pancakes with a side of pomegranate yogurt and chopped hazelnuts