oat flour banana pancakes

wheat-free banana pancakes

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Pancakes are one of my fave brunch items, but since going wheat-free they are rarely an option. I've tried making them with buckwheat flour, Bob's Red Mill gluten free pancake mix, and my own wheat-free all purpose flour mix but each time I'm left feeling deeply unsatisfied.

For the Hubs' Father's Day breakfast I pulled out yet another wheat-free pancake recipe and to our surprise they were actually delicious. Light, fluffy, moist - totally the real deal.

Aching for some pancake love? Try this recipe out!

[print_this]Oat Flour Banana Pancakes

You'll need:

  • 2 bananas mashed
  • 1 tbsp lemon juice
  • 1 tbsp granulated sugar
  • 2 eggs
  • 1 cup oat flour (grind up a cup of oats in your coffee grinder)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Then you:

  1. In a medium bowl stir together mashed banana, lemon juice and sugar.
  2. Beat in eggs.
  3. In another medium bowl mix dry ingredients together.
  4. Add wet ingredients to dry ingredients and stir until combined. Let sit for 10 minutes.
  5. Spoon batter by the 1/4 cup-full onto a lightly greased skillet.
  6. Butter and smother with maple syrup and banana.


Let me know what you think!







wheat-free raspberry muffins

Sometimes you just need a sweet, warm, fluffy muffin to make everything better and Saturday morning I needed just that. While L'il E squealed in delight eating his Cheerios and banana in almond milk I browsed bleery-eyed through several of my fave cookbooks. I decided on Gwyneth's recipe for Blythe's blueberry muffins in My Father's Daughter, but given my wheat-free restrictions a little experimenting was in order. To my surprise I created a very yummy muffin that was light and airy to boot!


[print_this]Wheat Free Raspberry Muffins

You'll need:

  • 8 tbsps butter (that's one stick), melted and cooled
  • 2 eggs
  • 1/2 cup milk (I used homo milk)
  • 2 cups all purpose flour (instead, I used 1 cup oat flour and 1 cup spelt flour)
  • 3/4 cup granulated sugar (next time I will use only a 1/2 cup)
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2.5 cups blueberries (we didn't have blueberries so I used 2 cups raspberries)

Then you:

  1. Preheat oven to 375F
  2. Whisk melted butter, eggs and milk together in a small bowl and set aside.
  3. In another bowl mix together flour, sugar, baking powder and salt.
  4. Stir wet ingredients into dry ingredients and don't over mix, this produces tough muffys.
  5. Fold in raspberries or blueberries, whatever you're using.
  6. Bake for 25-30 minutes or until golden.


Eat warm. They won't last long!