Stereotypically for a naturopath, my family has some specific dietary restrictions. Between the four of us, we don’t eat gluten, dairy or eggs. For the most part, this is very easy to accommodate. There are tons of gluten-free grains and dairy-free options out there (and a good reminder that I should post my cashew cheese lasagna recipe next time I make it). Our biggest challenge has been weekend breakfasts.
During the week, we are happy to eat granola or chia pudding or eggs for those of us that can. But on the weekend, we all want to cook an elaborate and delicious meal that we can all eat together. The weekend is our time for baking and bacon (not at all vegan) and berries and brunch.
I set myself the task of perfecting a gluten-free, vegan pancake recipe that is also high in protein and fibre (not full of sugar like most gluten-free pancake mixes out there). It uses a lot of different flours, but if you’ve been baking gluten-free for any length of time, you probably have all the grains already. At that point, what’s one grain more?
- 1 cup garbanzo and fava flour
- 3/4 cup potato starch
- 1/4 cup millet flour
- 6 tbsp tapioca starch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp xanthan gum
- 1/2 cup unsweetened apple sauce
- 4 tbsp oil
- 1 tbsp vanilla extract
- 2 cups coconut milk beverage
- 2 tsp ground cinnamon (optional, to taste)
Whisk together dry ingredients and wet ingredients in two separate bowls. Pour wet into dry ingredients, mix until smooth, and let sit for 5-10 minutes. Heat a lightly oiled frying pan or griddle over low-medium heat. Pour or scoop out batter onto pan to desired pancake size. Cook until golden on both sides. Serve hot with fruit and maple syrup. This recipe makes about 12 medium-sized pancakes.
2 pancakes = (approx.) 300 calories, 11.8 g fat, 4.5 g protein, 5.0 g fibre, sugar 4.2 g, total carbs 46 g