Natural Parenting

When I say allergen free, I’m referring to the top eight allergens, which are: milk, eggs, peanuts, fish, shellfish, tree nuts, soy, and wheat.

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There is no shellfish in these pancakes.  Just wanted to make sure I was clear about that.

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Actually, I wouldn’t really classify these as pancakes at all.  They’re more, “crepe-ish.”  Still, not too bad tasting considering what they’re made of.

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My darling other half was craving pancakes like mad the other day, so I threw together a bunch of stuff in an attempt at making something remotely similar to the taste and texture of them.  We are still avoiding wheat, so I had to come up with something slightly more clever. 

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I decided to try something using oats.  I guess you could say oat flour, but I made it myself.  I just put some dry oatmeal in my food processor and blended it to death.  I was left with oatmeal powder with a few clumps here and there.  Kind of like chunky peanut butter, except dry, which I guess would mean it was nothing like chunky peanut butter.  But anyway…

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I also used water in the mix, because I don’t like, nor did I have any rice milk.  I can’t use soy, or any nut milks, so I was left with, well, nothing but water.  I think it would probably taste better with almond milk, though.

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This is the final recipe I came up with.

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Oat Flour Pancake Crepe Thingies

• 2 Cups oat flour
• 2 Tablespoons sugar
• 4 Teaspoons baking powder
• 2 Cups water
• 4 Tablespoons oil
• Dash of salt

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Now, I must warn you, these things fall apart easily if you’re not careful.  I recommend using a non-stick pan (post coming soon on the dangers of teflon ), or better yet, oiling a stainless steel pan well before pouring the batter.  Otherwise, this recipe really won’t work effectively.

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The batter will be really thin initially, but it will thicken up if you let it sit for a couple of minutes (like instant oatmeal).  It’s okay to pour before that point, though, as you really want these as thin as possible.  They cook all the way through that way, and aren’t left with a gooey center.

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As for the syrup, I mixed 1 part agave nectar with 1 part pure maple syrup, threw in some blueberries, and heated it on the stove.  The outcome was delicious.  Just make sure to mash the blueberries well with a fork, so all the flavor blends together nicely.

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One more thing, these get mushy quite fast, as do a lot of pancakes, but we like to avoid that by dipping ours into the syrup, instead of pouring the syrup over top.  It really works better that way.  I hope you enjoy them!

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Disclaimer:  These do not taste like regular pancakes.  They taste like oatmeal.  However, if you cannot have wheat, and are itching for some syrupy pancake goodness, then these definitely can help with that craving. 

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Related posts:

1. We Have A Code Wheat, I Mean White
2. Best Soy-Free Vegan Dessert Ever
3. Detoxing Refined Sugar