National Pancake Day (gluten-free recipe inside)
Let's be honest, do we really need an excuse to make pancakes?...
Well here's a reason to anyways :D
National Pancake Day
Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent – the 40 days leading up to Easter – was traditionally a time of fasting and on Shrove Tuesday, Anglo-Saxon Christians went to confession and were “shriven” (absolved from their sins). A bell would be rung to call people to confession. This came to be called the “Pancake Bell” and is still rung today.
Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year and falls between February 3 and March 9. In 2019 Shrove Tuesday will fall on the 5th of March.
Shrove Tuesday was the last opportunity to use up eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients.
Now if you know me (Terrence), you know I like to cook and bake and also keep things healthy. I have probably tried a hundred different pancake recipes over the years, but just recently have found one that really is dynamite and is pretty much impossible to mess up.
It uses Oat Flour which is naturally gluten-free (often not labeled as such as it typically is processed in the same facility as wheat), and these will rise and be fluffy just like grandma used to make. These are some of the closest version to the texture of a regular wheat and gluten-filled pancake is like. None of this mushy banana pancake stuff here. These will soak up all the maple syrup you can throw at them!
Low-Fat, Healthy, Gluten-Free, Dairy-Free, Fluffy Pancakes
2 eggs (or 1/2 cup, 100g of egg whites)
1 tbsp unsweetened applesauce (or 1 tbsp of coconut or olive oil)
1 tsp vanilla extract
2 tsp apple cider vinegar (you won't taste it, and it helps them rise!)
1 cup non-dairy milk (I used unsweetened cashew milk)
1 3/4 cup oat flour, 210g (can buy at Bulk Barn, Simply Delicious or Nature's Fare)
1 tbsp tapioca flour (optional, but helps them bind a bit better)
1 tbsp coconut sugar
2 tsp baking powder
2 tsp cinnamon
1/4 tsp fine sea salt
In a small-medium bowl, whisk together the eggs, applesauce or oil, vanilla extract, apple cider vinegar and non-dairy milk. The longer this is allowed to sit to fluffier the pancakes will be as the vinegar will mix more with the other ingredients (think how great buttermilk pancakes are!)
In a large bowl, combine all dry ingredients: oat flour, tapioca flour, coconut sugar, baking powder, cinnamon, sea salt.
Slowly pour and mix the wet ingredients into the dry ingredients. Do not over mix, it will knock out the air bubbles and make your pancakes sad and flat.
Allow batter to rest for 5-7 minutes. This give the oat flour time to absorb the liquid and thicken up slightly.
The batter should not be too thick, and should spread out easily when poured into the pan.
Use between a 1/4 and 1/2 cup measuring cup and pour onto a preheated pan or griddle, sprayed lightly with oil or melted butter.
Pancakes should start to bubble and edges should start to lift, then flip and cook until both sides are golden brown. About 2-3 minutes on the first side, and 1-2 minutes on the second side.
Top with your favourite toppings, maple syrup, jam, fresh fruit, nut butters etc.
*Option: Add blueberries or chocolate chips to batter as you
Tip: Place pancakes on a baking sheet in the oven at the lowest temperature and cover with tinfoil to keep warm
This should make 12-15 four inch pancakes, or 6-10 large pancakes.