Much more than just a pancake, these gluten free granola pancakes are full of flavor, texture and nutrition to start your day off right!
I developed this recipe in anticipation of Shrove Tuesday, when tradition holds that pancakes are the preferred feasting food for this last day before Lent. Pancakes contain the eggs, milk and butter (fat) that were historically indulged in by the faithful, as they would be prohibited during the following 40 days of Lent. Hence, Shrove Tuesday’s more colloquial name: “Pancake Day.”
“Shrove” translated means “to confess,” and confession was also part of the Tuesday tradition. (Another interesting piece of trivia: the root of this word is found in the expression “short shrift,” or giving very little attention to someone’s explanation!)
I grind my own whole grain gluten-free flours using a food processor or blender. It is much more economical than buying these individual flours, and allows me to use the whole grains in their natural form, as well. Whole quinoa seeds can be used in baking or as a substitute for rice at the dinner table, and I can also grind them into flour; gluten-free oats are a wonderful breakfast food or baking ingredient, and I can also grind the groats into a fine flour. Flax seed is also easy to grind into a flour, but is usually the same price as buying the flax seed meal itself.
Enjoy these healthy, less guilty pancakes on Shrove Tuesday or anytime you find yourself craving something more out of breakfast!
Gluten Free Granola Pancakes Recipe
Ingredients
- 1/2 cup certified gluten-free oat flour*
- 1/4 cup quinoa flour
- 1/4 cup flax seed meal
- 1/4 cup + 2 Tablespoons gfJules™ All Purpose Gluten Free Flour
- 1 Tbs. baking powder
- 3/4 cup milk, dairy or non-dairy (I used So Delicious® Almond Milk)
- 3 Tbs. safflower oil or other vegetable oil
- 2 Tbs. agave nectar, maple syrup or honey (or Madhava Maple Flavored Agave Nectar)
- 1 egg, lightly beaten (or 1 Tbs. flax seed meal steeped in 3 Tablespoons very warm water)
- Berries or chopped nuts of choice, whole millet or seeds, if desired
Instructions
Measure quinoa and add to a small saucepan over medium heat. Stir periodically while heating, to ensure the seeds to not burn. When they begin to pop, keep stirring for another minute, then remove from heat to cool.
When the quinoa has cooled, add to the bowl of a food processor or blender. Pulse until the seeds have mostly been ground into a fine powder. Re-measure the flour and save any extra for another recipe or to sprinkle on cereal or yogurt for added protein.
Measure gluten free oats and add to the bowl of a food processor or blender. Pulse until the oats have been ground into a fine powder. Re-measure the flour and save any extra for another recipe or to sprinkle on cereal or yogurt for added fiber.
Repeat to grind flax seeds, or measure out flax seed meal.
In a small bowl, whisk together all measured gluten free flours with baking powder.
In another bowl, stir 1/2 cup milk, oil and egg until combined. Reserve 1/4 cup milk.
Stir in the dry ingredients, adding enough milk to form a batter. Add more milk gradually, if the mixture is too thick. The batter should not be runny, but be easily spread with the back of a spoon.
Heat a large pan or griddle and spoon pancakes out onto the medium-hot surface. Oil is not necessary if using a non-stick pan; otherwise, add enough cooking oil to lightly coat the cooking surface before spooning out pancake batter. Add berries or nuts to the pancakes, if desired, and flip when lightly browned on the bottom.
Serve warm with pure maple syrup or fruit.
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