When you’re following a dairy-free, gluten-free, egg-free diet…it can seem virtually impossible to find a solid recipe for pancakes.
No worries. I rolled up my sleeves and found a DELICIOUS pancake recipe that fits the bill and has just 3 clean, whole-food ingredients that you may already have in your kitchen!
HEADS UP: You will need one other thing in addition to the 3 ingredients, and that’s a generous dollop of coconut oil to heavily grease the skillet for cooking your pancakes to make sure they don’t stick.
THE RECIPE
~ Yields 6 to 7 Small Pancakes ~
Ingredients:
- 1 cup of gluten-free old fashioned rolled oats
- 1 medium ripe banana or 1/2 cup of unsweetened applesauce
- 3.5 tablespoons of non-dairy milk (I prefer coconut milk, but you can also use almond, hemp or quinoa milk.)
- Optional add-ins for additional flavor: Cinnamon, cacao, pinch of Himalayan pink salt
Preparation:
- If using a banana, mash the banana in a mixing bowl until it’s complete mush and then add the other ingredients. If using applesauce, mix all the ingredients together in a bowl.
- Let the mixture sit for 10 minutes to allow the batter to set a bit.
- Heat a skillet over medium heat and generously grease it with coconut oil.
- Spoon the batter onto the skillet in the shape of 6-7 small pancakes.
- Once the bottom side of the pancake becomes firm, flip it and cook the other side until it’s firm and slightly crispy.
NOTE: If you don’t like the lumpiness of the oats and want a smoother texture for your pancakes, you can turn the oats into flour by pulsing them in a food processor. Or, you can buy oat flour like this to have that step taken care of for you.
Once they’re done, try the pancakes before adding any syrup. They may be sweet enough for you from the natural sugar in the banana or applesauce. If you need to add some sweetness, however, opt for pure and organic maple syrup like this.
Below is a look at the batter freshly placed into the skillet that’s been generously greased with coconut oil:
And here’s a look at the tasty finished product:
In a delicious stack:
As mentioned in the recipe instructions above…
If you don’t like the lumpy nature of the oats and want a smoother texture for your pancakes, you can turn the oats into flour by pulsing them in a food processor. Or, you can buy oat flour like this to have that taken care of for you.
A NOTE ABOUT OATS AND GLUTEN
Oats themselves don’t naturally contain gluten. However, oat crops are commonly grown in rotation on fields that also grow gluten-containing crops like wheat, barley and rye.
Oats that are certified as “gluten free” are grown on fields that do not also grow gluten-containing crops. Plus, these oats are tested for gluten before they are packaged for sale. That’s why it’s important for people following a gluten-free diet (especially people with a gluten allergy) to buy oats that are certified as gluten-free.
Cheers to enjoying pancakes that are healthy, filling and delicious!
With love and gratitude,
Kandi
DISCLOSURE: Many of the links above are affiliate links, which means I earn a small commission – at no additional cost to you – if you purchase a product through them. (Click here to view my full Disclaimer & Disclosure statement.) This helps me continue providing FREE content to help you live a fit and fabulous life without busting your bank account. Thanks for your support!