Confessions of a Healthy Advocate Who Also Loves Pancakes

November 12, 2016

Hey, everyone.

There are a couple of things you need to know about me: I love running, I’ll eat and drink coconut water every day if given the chance and I don’t use flour.

Oat flour is a common used gluten-free option for regular flour. Most of the cereal grains contain gluten and oats are no exception. However, the gluten in oats, (known as Avenin) is different from that in wheat so it’s more easily tolerated by some people with celiac disease.

The daily consumption of oats has shown benefits in blood pressure, digestion, cholesterol, sugar levels, and even cosmetic wise – for hair loss, dandruff and skin protection.

We tend to use regular wheat flour because it’s just there, in the grocery shelve, looking at us. And guess what? You don’t need any sort of grinder to make your own oat flour – any grinder, blender or even juicer will do. Homemade, with love.

 

You’ll need:

  • 3 bananas
  • 1 and 1/2 cup of almond/coconut milk
  • 1 tsp of vanilla extract
  • 1 and 1/2 of rolled oats
  • organic coconut oil

 

 

 

 

 

 

 

 

You’ll prepare it like:

  • Use a blender to mix the 2 bananas, non-dairy milk, oats and vanilla extract together.
  • Bring a pan to medium heat and add a tsp of coconut oil per pancake you’ll be cooking.
  • Measure a tablespoon of the mix, then add it to the pan and spread the mix to make a thin layer.
  • So here’s the secret! WAIT to turn your pancakes… too early and they’ll go to hell, and no one wants that. Give it a good 2/3 minutes and then turn it using a spatula.
  • Take your pancake and place it on a small plate. Top it up with maple syrup, banana slices, and peanut butter and repeat the process.
  • Happy pancake day!

 

All the love,

Meg

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