I made my gluten-free (GF) lemon poppy seed pancake recipe a few times before my family and I moved at the end of August 2014. When I posted that first photo on Facebook, people asked for the recipe. My post had said “It’s going to be a wonderful day! And this was breakfast. #wfpb #nogluten #nosugars #berries #hiddenzucchini”
Well, we moved again just a year later (oh goodness, now another year has gone by), but I’m finally getting this posted. Better late than never?
I based my own recipe on this one, which I believe I found by searching for vegan pancakes on Pinterest. I think I made it even better. They are dense, not fluffy, but my family likes them. We actually like them best not as pancakes, but as mini muffins with a few frozen blueberries in each one. (Nearly every morning we keep our meal more simple, usually eating fruit and oats and raw seeds with maybe some vegetables snuck into the oatmeal thanks to the blender. I’ll have a post on that. But these are fun sometimes.)
None of us has celiac disease or anything. I went without gluten for two months and did not feel any different. However, I think a variety of whole grains, not just wheat, are good for most people along with a good amount of nutritious leafy and colorful veggies, fruits, beans, and raw seeds or nuts or avocado daily. (And B12!) I really like the combined brown rice, cornmeal, and sorghum flavors; or oat flour instead of brown rice flour. You can put rolled oats, or steel-cut, in a high-speed blender to make oat flour. You can also make buckwheat into buckwheat flour but I want to warn you that it has a unique flavor that not everyone likes.
- These are not too lemony.
- I prefer to buy this baking powder.
- I don’t recommend buying a convenient box of gluten-free (or any other) pancake mix. The problem is that these usually contain sugar, salt, eggs, and or cow’s milk. The mix isn’t cheap, either. Some cost about five dollars for only eight servings.
- Whenever I have doubled this recipe, it fed our three young kids and me, with maybe a little left over to be a future snack or side dish.