Why?: Because.
Cornstarch. That's the real reason. It lacks any real nutritional value, is a high glycemic food, has no fiber, no protein, and is highly inflammatory. It is also one of the main ingredients in most gluten-free foods.
Many of you know spelt is my go-to grain for most everything. And, although it is a low-gluten food, it still has gluten. I wanted to make a true, whole grain pancake without gluten, but also without cornstarch - something that had more nutritional value. Thankfully, my kids are pancake connoisseurs and I can experiment with them. Sometimes the feedback is good, sometimes not - but they still eat it.
As is true to form with my shopping habits during the summer, we had run out of our standard spelt flour for the usual pancake breakfast. Keeping up with feeding the kids during the summer months is a challenge in itself. I swear they make up for the other nine months of the year when they are in school by eating constantly all summer. So, that morning, after surveying the pantry, I found some brown rice flour, corn meal and xanthan gum. Xanthan gum is a natural food product that thickens food. It acts like a glue when gluten based flour is not available. It's also used widely in gluten-free foods, but not the main ingredient. Usually 1/2 to 1 tsp. is all that is needed.
School is fast approaching, and you can amp up these pancake to make a complete meal. We added more fiber and protein by using flax seed and raw, organic, vegan brown rice protein powder. You'll also see oatmeal in the recipe below. Oatmeal is gluten free, however, it is not always processed in a facility that uses gluten specific machinery. Therefore, it can be considered a 'contaminated' food. If you have true celiac disease, make sure you purchase oatmeal processed in a gluten free facility.
Now we can have our cake and eat it too - gluten free!
Gluten Free Pantry Pancakes:
1 cup goat milk (can substitute almond or rice milk)
1 cage free egg
1/2 tsp. organic sea salt
1/2 tsp. aluminum free baking soda
1/2 tsp. free-trade vanilla
2 tbsp. whole cane sugar
1 tbsp. cold-processed, unrefined, sesame oil
1 & 1/4 cup organic brown rice flour
1/2 cup organic corn meal
1/2 cup organic oatmeal
1 tsp. xanthan gum
Optional: 2 tbsp flax seed meal and/or 1 scoop of Garden of Life Raw Protein.
Mix ingredients together and spoon onto a hot pan. Add a few chocolate chips or blueberries. Flip over and cook both sides.
To top them off, try Grade B Maple Syrup, almond butter & jelly or raw honey. The door is wide open to try all kinds of whole grain, gluten free flours - coconut, almond, quinoa, and millet. Why don't you experiment a little? Let me know how your pancakes turn out.
By the way, I have been known to run out of sandwich bread and send pancake or waffle sandwiches to school. Just food for thought as you start planning those school lunches...
Mix it up and have some fun!
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