#WheatlessWednesday - Pancakes

Wednesday, January 7, 2015

Welcome to the first Wheatless Wednesday on the blog! As you probably already know, I live the gluten-free/vegan lifestyle. Choosing just one of those things is a big commitment in some parts of our world. Opting for both can seem worse than an uphill battle. But I promise it's not! I eat this way every day, and everything I consume is delicious. Follow me and I'll show you the ways to eat while still feeling like you're not missing out. :)

With over a year and a half of this lifestyle change under my belt, I'm getting good at substituting ingredients in recipes when I need to. So I'll either provide you with awesome GF/V recipes we've enjoyed OR I'll take recipes that need substitutions and show you how to make your favorites gluten-free and scrumptious. It's just like Meatless Monday, but instead of trading in meat, we're opting out of wheat. :) Easy peasy.

And if you pay attention, you'll notice that Meatless Monday recipes are also wheat-free and Wheatless Wednesday recipes are also vegan. TA-DA!

If you're anything like me, you love breakfast foods. I love pancakes, waffles, oatmeal, cereal, french toast, etc. And when you switch from the standard American diet to a gluten-free/vegan one, you have to make a few changes and substitutions to make your old recipes. Pancakes are one of those things that need some different ingredients to make work. But rest assured--your pancakes will still be delicious! And so much better for you. :)

original recipe here

  • 1 large banana, mashed
  • 1 tsp vanilla extract
  • 1 cup unsweetened almond milk (or other non-dairy milk)
  • 1 1/4 cup ground oats (or 1 cup GF all-purpose flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tbsp coconut oil 
  • 2 tsp maple syrup as topping


  1. Whisk mashed banana, vanilla extract, and almond milk together. Set aside.
  2. In a separate bowl, mix ground oats, baking powder, baking soda, and cinnamon together.
  3. Add the dry ingredients into the wet. Mix until just combined. 
  4. Add coconut oil to a non-stick pan or griddle medium heat.
  5. Ladle a quarter cup of the batter to the pan. Flip when it's bubbly. Cook about two minutes on each side.
  6. Top with maple syrup.
We usually double the recipe and make more than we need. You can also add mix-ins to the batter. Try chopped nuts or non-dairy chocolate chips. Try adding fruit to the mix or putting sliced bananas on top of the pancakes before you eat them. Sooo good. :) Enjoy!

Eat your fruits and veggies, kids.


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