My Favorite Wheat Free & Gluten Free Pancake Recipe!

Fluffy Buckwheat Pancakes with hints of cinnamon and vanilla.  Melt-in-your-mouth goodness for your morning!

Hello My Loves:

It has been a while since I posted a recipe to share with all of you! As many of you do not know (or may actually know) I have a passion for cooking and baking. I have many food allergies and sensitivities that prohibit me from eat many of the foods I love. Some of my allergies to food are Nuts including Pistachios, Cashews, and Hazelnuts, Peanuts, Oranges, Pineapple, Strawberries, White and Red Wine just to name a few. Because of a recent diagnosis of Poly-cystic Ovarian Syndrome better known as PCOS, I am advised to no longer include white or wheat flours, rice products, and sugar in my diet. This has made life a bit more difficult. I used to think the whole “Gluten Free” trend was just that – a trend –  and would turn my nose up to it many times. It wasn’t until the last few years that I truly understood it. But you see, I am allowed to have the gluten (protein found in starches) this is not what affects me, it is the sugars found in the white starches. Many gluten free products are still bad for me and many PCOS patients for they include rice flower or gluten free wheat flour. When eating foods that include wheat and rice flour I tend to feel extremely tired as if my body is shutting down, my heart can race a bit or very badly where I need to lay down and sleep it off, and just over all yucky for a lack of a better word. It’s not fun! There are however some times of the month where I can white starchy foods more freely but still within moderation  – not going overboard. Furthermore, my mom found the brand Bob’s Red Mill which makes many wheat free products to cook and bake with. Bob’s Red Mill products has made my culinary life much easier and I use it often when cooking foods that need flour.

This Gluten Free All-Purpose Baking Flour (shown above) is a blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. It’s just the thing for those sensitive to gluten or most starches. It can replace wheat flour in a variety of recipes with the addition of xanthan gum or guar gum. This flour can be made into delicious homemade baked goods such as cakes, cookies, breads, and breakfast items such as muffins, pancakes, and waffles. It is really astounding how wonderful it works in most foods that need flour. With that said, I would not try tasting it by its self or raw because it is very bitter. Once it is baked or booked into the desired recipe all the bitterness goes away and it really does taste as if white/wheat flour was used but with a much lighter feel.

NOW ON THE MY FAVORITE WHEAT FREE AND GLUTEN FREE PANCAKE RECIPE!! (I modified that recipe from bobsredmill.com to taste more like the real deal)

INGREDIENTS

  • 1-1/3 cups of GF All Purpose Baking Flour
  • 1 tsp of Baking Powder
  • 1/2 tsp of Baking Soda
  • 1/2 tsp of Sea Salt
  • 1 1/3 cups of Granulated Sugar
  • 1 1/2 Tbsp Vanilla Extract
  • 3 Tbsp of Butter or Margarine
  • 2 whole Eggs
  • 1/2 cup of Milk (Cow, Soy, Almond, Goat or) {You can also use Apple Juice is you do not like or have milk}
  • 2 Tbsp of Extra Virgin Olive Oil or Vegetable Oil

Directions

  1. Combine the flour, baking powder, baking soda sugar, and salt in a medium bowl. (You do not need to use BRM’s baking powder, baking soda and salt. I just linked it in the ingredients in case you would like to read more about it. Any of these products you already have in your kitchen will work just as well. You do however need to use the All Purpose Flour by BRM)
  2. In a separate bowl, whisk/beat together the vanilla, eggs, butter/margarine, milk and oil till creamy.
  3. With a wire whisk, stir wet ingredients into dry ingredients until smooth.
  4. Ladle approximately ⅓ cup pancake batter onto hot griddle.
  5. Flip when bubbly and edges are slightly dry.

Oat Flour Pancakes - gluten free breakfast! Substitute with almond milk and coconut oil to make it even better.

SEE, WASN’T THAT SO SIMPLE? IT TASTES LIKE THE REAL THING TOO! YUMMY-IN-MY-TUMMY!

I WOULD LOVE FOR YOU ALL TO TRY THIS RECIPE AND TELL ME WHAT YOU THINK AND WHAT YOUR EXPERIENCES WERE WHILE BAKING AND DEVOURING THEM! I WOULD TO HEAR ALL OF YOUR COMMENTS ABOUT THIS RECIPE IN THE COMMENT BOX BELOW! DON’T BE SHY! SHARE AWAY!

ALSO, IF YOU HAVE ANY ADDITIONAL TIPS OR MODIFICATIONS OF YOUR OWN, OR NEW FLAVOR SUGGESTIONS, I’M EXCITED TO HEAR ABOUT THEM!!

HAPPY EATING!

XOXO DARA SENDERS – THE STYLE SENDERS

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