There is a massive fad sweeping the country. Everything is ‘gluten-free’ now.
Heck, they think it’s something great to advertise that bottled WATER is gluten free. Uh, no duh?!
Normally I’ve been one to either run from a fad or sniff it out to reveal how faulty it is. However, after 10 months of pure misery nursing my sweet baby boy, I finally figured out that going off of gluten could actually radically help.
Like, by day 2, the pain was almost entirely gone.
Since that time I’ve slowly allowed gluten back in, mostly in ancient grain forms like organic spelt and sprouted wheat, but I still like to have good GF options for different meals and treats. After this little one comes, I might have to go back to gluten-free for a while and I definitely want to have a good arsenal of recipes.
I love ‘To Your Health‘ flours and found myself with 20 pounds of their organic sprouted oat flour in my little chest freezer. (Don’t judge, when you find a sale on this stuff, you don’t pass it up!). 😉
Now remember, oat is still a grain. It is, however, (in this brand, and other unadulterated brands) gluten free and safe for those who only react to the gluten in wheat/wheat relatives (spelt, einkorn, kamut, etc.).
This Fluffy Oat Flour Pancake recipe is a modification of my spelt modification of a recipe that was similar to one I grew up with. 😛 We love it! The texture is the same as a normal pancake, only maybe slightly more dense. It’s certainly a hearty pancake that goes great with real maple syrup, eggs and sausage. Mmmmm.
Easy gift idea: Sometimes we mix up the dry ingredients, place in a fancy Ball jar, and make up a cute tag with the rest of the recipe on it. It’s been a real hit, so you’re welcome for the easy idea. 😉
Please enjoy, and when you make them, let me know how they turn out in the comments below! Again, as with this recipe and every other recipe on my page, all pictures are my own, as I really did (and do!) make these. 😉
- 1 1/2 c organic sprouted oat flour (or regular)
- 3 1/2 tsp baking powder
- 1 tsp Real Salt
- 1 tbsp raw honey (or maple syrup/sugar, coconut sugar, xylitol)
- 1 1/4 c coconut milk (or organic, raw cow's milk)
- 1 tbsp sour cream heaping
- 3 tbsp butter melted
Add all ingredients to a medium sized mixing bowl and whisk well.
Let sit for 5 minutes for baking powder to work.
Heat liberal amount of coconut oil in a skillet over medium heat.
Add preferred amount of batter to make the size of pancake you want and turn heat down to cook slowly and evenly.
Flip once bubbles are rising to the surface of the wet pancake.
Repeat until all, or desired amount, are done.
Enjoy with real maple syrup, or PB&J, or plain, with a glass of raw milk! 🙂
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