I am in Gluten Free Pancake Nirvana. I think I’ve finally found my go-to recipe for making gluten free pancakes. And it was one of those serendipitious moments that brought these discs of deliciousness to my kitchen. You see, an amazing performer friend of mine, Jackson Gillman, gave me this recipe based on the work of Sally Fallon. After I made them, I have to say they were best gluten free pancakes I’ve ever eaten. I’ve posted about gluten free pancakes here and here and here. And these waffles which I recently posted about were darn good. So, I hope you don’t think me fickle for declaring my new pancake love:).
This time, this is the truth of the truth of the truth. These were perfection in a pancake. They were beyond perfect. I ate 3 of them and wanted 3 more, but exhibited a
lot HUGE amount of willpower by not giving in to my desire to eat every single one of them. That’s not entirely true. When the phone rang, I took a break from blogging and while I was chatting with a friend, sauntered upstairs and took one more huge bite. That’s not overindulging, is it?!?
I think I know one of the reasons that these pancakes were so fantastic. I believe it has something to do with soaking the grains overnight. Doing so releases the phytic acid which is an anti-nutrient that takes away from the nutritional value of the grains. For an excellent discussion on this subject, see this thorough post on the nourished kitchen blog.
My friend Jackson told me that after he heard Sally Fallon speak at a 3 day nutrition conference, he and his family began following the work found in Fallon’s book entitled Nourishing Traditions. This change in his diet came after he was a vegetarian for a good number of years. If you want to hear an interview with Sally Fallon, click here.
It’s somewhat of a coincidence that Jackson shared this recipe with me. You see, for the last few years, I’ve been circling around Nourishing Traditions, reading blogs and articles about her work, wondering about the benefits of returning to a diet centered around certain foods that I’ve heretofore come to believe aren’t good to eat, at least for me. Some bloggers simply experiment with the philosophy of Nourishing Traditions, while others (here and here) are clearly committed to following it. After this positive pancake experience, my curiosity has been piqued, especially after learning about the work of Sally Fallon and the Weston Price Foundation, one of 100 different dietary theories I’m studying as part of the curriculum at the Institute for Integrative Nutrition. I’m enjoying discovering how I can blend the Nourishing Traditions philosophy into my own food choices.
If you’re interested in finding out more about my work as a Holistic Health Coach, please visit my new (and still under construction) website at Open Up To Wellness. I’ve begun seeing clients and am scheduling complimentary Health History consultations for those interested in making a change to their food and lifestyle choices.
A few notes: As a general rule, I do not eat dairy. I don’t have an allergy per se to it, but I am not a happy camper when I eat it. It’s not uncommon for people with Celiac Disease to have an intolerance to dairy. I found, though, that with the little bit of butter used in this recipe, I’ve had no negative reaction. You can most assuredly substitute Earth Balance buttery spread (although after studying about the soy industry and the impact of eating non-fermented soy on our health, I would opt for the soy-free version of Earth Balance or even the Coconut version) or Coconut Oil.
As for coconut oil, when I suggest that my clients use it, I get reactions ranging from “Oh no, that’s too fattening!” or “Isn’t coconut oil full of saturated fat? Won’t it raise my cholesterol?” or “My doctor says to stay far away from all saturated fat.” Guess what? We have been led to believe (don’t get me started!) that this information is true. But I’ve done the research and I’ve learned that not all saturated fat is bad. To begin with, coconut oil is full of lauric acid which Dr. Joseph Mercola calls a “miracle compound” containing anti-viral and anti-bacterial health-promoting properties. As if that weren’t enough, it can improve heart health, boost your thyroid, increase your metabolism and promote weight loss as needed not to mention supporting your immune system. And who wouldn’t want to eat something that has anti-aging and regenerative effects? If you want to learn more about Dr. Mercola’s beliefs about coconut oil, read this.
I got the oat bran from a company called PrOatina. They grow and manufacture certified gluten free oats and other oat related products including the oat bran I used in this recipe. If you can’t get your hands on oat bran, sub in another gluten free grain. Also, please note that I ground the oat bran to be finer and powdery using a coffee bean grinder that I use only for grinding my non-coffee bean products.
Happy Pancake Day! Hope all is well in your part of the world.
1/4 c. buckwheat flour
1/4 c. millet flour
1/4 c. brown rice flour1/4 c. ground oat bran
1 c. coconut yogurt (can use other yogurt including dairy yogurt)
1/2 tsp baking soda
1/4 tsp sea salt
1 large egg, beaten
1 tbsp butter, melted
Optional: fresh cranberries, blueberries, walnuts, pecans - diced
- Combine buckwheat flour, millet flour, brown rice flour and ground oat bran. Mix well. Add yogurt and blend until thoroughly combined. Cover and let sit overnight on the counter. It's optimal to let it sit for 12 - 24 hours in order for the grains to release their phytic acid.
- Add baking soda, salt and egg to soaked grain mixture and stir until just combined.
- Melt butter in cast iron pan (or pan of choice) and spoon pancake batter onto pan. Add desired add-ins to top of pancake. Cook until bottom is brown, flip and finish cooking. Serve with maple syrup or topping of choice.