There are few foods as comforting as pancakes. My dad used to make them for my brother and I every Sunday morning when we were younger. Except his pancakes were made with white flour, white sugar and milk.
When I found out I had an autoimmune disease in highschool, I had to eliminate all of the trigger foods from my diet (gluten, dairy, sugar). These “trigger foods” cause inflammation in the body which cause autoimmune diseases to flare up.
Fast forward many years later, I’ve slowly been able to incorporate grains back into my diet in small, gluten free amounts. I have tried many pancake mixes as well as different flour blends and these are by far my favorite. These pancakes are made with a mix of buckwheat flour and ground oats. They are super fluffy and light and you really wouldn’t know they were gluten free.
1 cup of gluten free rolled oats
1/2 cup of buckwheat flour
2 ripe bananas
2 tbsp of almond milk
1/2 tsp of baking powder
1/2 tsp of baking soda
1/2 tbsp of coconut oil
- Combine all ingredients in a blender
- Blend on medium high speed for 1 minute
- Heat a non-stick or cast iron pan and add some of the coconut oil
- Place two spoonfuls of the batter into the pan
- Once you see bubbles forming on top of the pancakes, gently flip
- Store in a preheated oven until you’re ready to eat