Gluten Free Pancakes
Updated: Apr 29
Who doesn't love weekend pancakes?
Whole wheat pancakes were my very 1st transition meal that have stuck with me throughout my food journey. Pre-consciousness I'd never even thought to make on my own batter. I only ever knew to grab the box with Aunt Jemima on it. The day I made my own I never turned back, so easy and a million times better for my body. I started with baby steps and slowly became healthier without sacrificing my favorite foods.
Why Whole Wheat Flour?
To put it simply white flour is horrible. White flour is heavily processed and many of the natural nutrients are lost when the wheat is processing. Most packages are labeled with enriched meaning, refined nutrients (not natural state) are added in at the end.
Whole wheat flour undergoes very little processing, it's nutrient dense and vitamin rich. Wheat flour also contains fiber which is important for our digestion, while white flour most of the fiber has been removed.
1/2c Any Wheat Flour or Oat Flour
3 Dashes of Cinnamon
1tbsp of sugar
1.5tsp of baking powder
1tbsp of Coconut Oil
1/2c Non-Dairy Milk
Step 1 Turn your oats into flour. MAKE SURE ITS VERY FINE!
Step 2 Place dry ingredients into a large bowl and mix well. Whisk in the milk. Last add oil to batter and stir again.
Step 3 Wait patiently for batter to thicken in the bowl.
Step 4 Heat your pan over medium heat and grease with butter or oil.
Step 5 Pour mini cakes into the pan and flip once top surface is fully covered in bubbles. Cook 2nd side for 2-3 minutes.
Step 6 Enjoy!