One of my favorite parts of cold weather days is having pancakes in the morning. Finding that perfect gluten-free recipe can be challenging; when it comes to pancakes, your search is over!
Pancakes can get a bad wrap for being unhealthy, especially if you pile on butter or maple syrup; however, when balanced out with other foods, pancakes can be a healthy way to nourish your body.
From a TCM perspective, high-quality sweet-tasting foods build and nourish tissues and are especially helpful in Qi deficiency. When you wake up in the morning, before you brush your teeth or consume anything, look at your tongue. If you notice scalloping or teeth marks on the sides of your tongue, that indicates spleen-pancreas imbalance, nutrient deficiency, and or Qi deficiency; this is when sweet, complex carbs like pancakes and mochi can be functional.
Usually, we are used to eating a big stack of pancakes as the meal. I encourage you to have a small stack with a big plate of cooked greens and a touch of raw sauerkraut. This helps round out the meal and makes it more digestible.
Oats are gluten-free by nature; however, because they are often grown and stored with other grains that are not gluten-free, there are high cross-contamination rates. If you have a severe allergy, be sure to get gluten-free certified rolled oats.
- 1 ½ cup rolled oats
- 2 teaspoons baking powder
- 1/4 teaspoon food-grade baking soda (not the orange box)
- 1 tablespoon apple cider vinegar (ACV)
- 1 cup nut milk
- 1 tablespoon plant-based mayo
- 1 teaspoon vanilla extract
- Coconut oil for frying
- Optional: cinnamon, nutmeg, pumpkin spice, or any additional herbs and spices.
- Add the ACV to nut milk, set aside.
- Place the oats in a high-speed blender and grind into a very fine flour.
- Sift the oat flour with baking soda and baking powder into a mixing bowl. If you don’t have a sifter use a fine mesh strainer.
- Add the vanilla and plant-based mayo to the nut milk and ACV mixture. Stir until thoroughly mixed together.
- Add liquid mixture to dry ingredient mixture and whisk together until a smooth batter is formed.
- Cook the pancakes as soon as possible after making the batter; otherwise, the oats will soak up the liquid, and the batter will become too thick.
- Heat up a tiny bit of oil in a frying pan; I find that a ceramic pan works best, and pour 1/4-1/2 cup of pancake batter into the pan.
- Cook on low heat for a few minutes until you see little bubbles appear on the surface of the pancake. If you are adding fruit or chocolate chips, do so right away, before the bubbles form.
- Use a spatula to flip it over and cook for another few minutes, until golden brown and crispy on both sides.
- Repeat for the rest of the batter – makes around 8 pancakes.
- Best enjoyed immediately!