After 10 months of misery nursing my sweet little boy, I finally figured out that going off of gluten could 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 GF 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!). So expect lots of recipes with oat flour in our future. 😉
Now remember, oat is still a grain. It is, however, (in unadulterated brands) gluten free and safe for those who only react to the glutens in wheat/wheat relatives (spelt, einkorn, kamut, etc.). When I was having issues, I only cut out gluten. I still had organic sprouted oats/oat flour, sprouted rice and millet occasionally.
This recipe is a modification of my spelt modification of a recipe that was similar to one I grew up with. We love it! Sometimes we mix up the dry ingredients and give it as gifts with the rest of the recipe on a fancy tag. It’s been a real hit, so you’re welcome for the easy, unique gift 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! 🙂