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
- Whisk mashed banana, vanilla extract, and almond milk together. Set aside.
- In a separate bowl, mix ground oats, baking powder, baking soda, and cinnamon together.
- Add the dry ingredients into the wet. Mix until just combined.
- Add coconut oil to a non-stick pan or griddle medium heat.
- Ladle a quarter cup of the batter to the pan. Flip when it's bubbly. Cook about two minutes on each side.
- 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!