Ancient Grain Oat Cakes (gluten free, vegan, candida diet, nut free)
This is my all-time favorite pancake recipe! We make these nearly every weekend. My girls absolutely love them and they are full of gluten-free whole grains, very low sugar and easy to throw together. Genevieve can eat half the batch by herself!
My love for oat cakes goes back to my gluten eating days in Michigan where I grew up. There is a great little breakfast place called Morning Star Cafe in Grand Haven, Michigan that has the most amazing oatmeal pancakes with dried cherries and a hint of brown sugar. They are to die for! I've spent years trying to recreate them and I finally hit the jackpot!
I found an oatmeal pancake recipe on Super Healthy Kids that looked like it may work with gluten free flour, flax eggs and dairy substitutes. Super Healthy Kids offers weekly meal plans that are kid friendly and healthy. They are not specifically gluten free so I have to modify a lot of the recipes. I've tried these pancakes out a few different ways and they always turn out great. This version uses buckwheat and quinoa flour but you can use any gluten free flour blend. I also used only stevia to sweeten the pancakes but you can use a small amount of honey, maple syrup or coconut sugar. They are naturally sweet from the oats so you really don't need much. They are perfect served with a little butter or coconut oil and a drizzle of maple syrup. I also like them with coconut nectar which reminds me of molasses and is full of minerals. Try them out this week and let me know what you think!
Ancient Grain Oat Cakes
Makes 12 pancakes
1 1/2 cups of gluten free oats (quick oats or thick-cut rolled oats both work great)
1/4 cup of buckwheat flour
1/4 cup of quinoa flour
1 tsp of baking soda
1 tsp of cinnamon
1/4 tsp of nutmeg
1/4 tsp of sea salt
1 flax egg (1 Tbs of ground flax mixed with 3 Tbs of water, let sit for 5 minutes until thickened)
1 cup of coconut milk + 1 cup of unsweetened coconut yogurt (If you eat dairy you can substitute 2 cups of buttermilk, or 1 cup of yogurt with 1 cup of milk, or 2 cups of kefir)
1 tsp of vanilla extract
1 dropper of liquid stevia (substitute 1 Tbs of coconut sugar, honey or maple syrup)
Optional add-ins: 1/4 cup of dried cranberries or cherries, 1/4 cup of dark chocolate chips, 1/2 cup of fresh blueberries. (The cranberry and chocolate combination is our favorite!)
For Serving: grassfed butter, coconut oil, maple syrup or coconut nectar.
Combine all of the dry ingredients in a large mixing bowl. In a separate bowl, combine the coconut milk, yogurt, thickened flax egg, vanilla and stevia. Mix well. Add the wet mixture to the dry ingredients and let the batter thicken for 10 minutes.
Scoop the batter in 1/4 cup scoops onto a greased griddle or non-stick pan over medium heat. These are thick pancakes and take a few minutes to cook. Cook for about 4 minutes on the first side and flip. Cook for 3-4 minutes on the second side. If the pancakes are getting too brown, reduce the heat.
These pancakes keep well in the refrigerator for several days and also freeze really well.