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    Destiny Stone

    Allergen-Free Whole-Grain Pancakes (Gluten-Free)

    Destiny Stone
    0
    Reviewed and edited by a celiac disease expert.

    Photo: CC/D'Arcy Norman
    Caption: Photo: CC/D'Arcy Norman

    I haven't had pancakes in over a year. I have tried many gluten-free, vegan pancake recipes only to end up throwing out a big pile of goo; which is why when I discovered this recipe, I was elated!  Not only does this gluten-free vegan pancake recipe actually work, it makes delicious pancakes that are gluten-free, dairy-free, egg-free, nut-free and low glycemic. I really like that this recipe does not call for egg replacer like so many other vegan pancake recipes.  I accidentally added 2 tablespoons apple cider vinegar instead of 3 teaspoons, but my pancakes still turned out delicious. I saved some batter and used it to make biscuits which also turned out fabulous!

    Allergen-Free Whole-Grain Pancakes (Gluten-Free)

    • 1¾ Cups Rice milk
    • ⅓ Cup Grapeseed oil
    • 1 Teaspoon Vanilla Extract
    • 2 Tablespoons Ground Flax seed
    • 2 Tablespoons Agave Nectar
    • 3 Teaspoons Apple Cider Vinegar
    • 1 Tablespoon Gluten-Free Baking Powder
    • ½ Teaspoon Aluminum/ Gluten-Free Baking Soda
    • 2 Cups Gluten-Free  All Purpose Flour Blend
    • Dash Himalayan Salt- or salt of your choice
    To Make:
    1.  Add rice milk to a medium glass bowl, stir in  ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
    2. In a large glass bowl, sift the flour, baking soda, baking powder and salt.
    3. Add liquid ingredients and mix well.
    4. Heat your pan over medium heat and oil the pan.
    5. Pour  about ⅓ cup the batter into the pan.
    6. Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 5 minutes.
    7. Flip and cook the other sides for another 5 minutes, or until  thoroughly cooked.
    8. Enjoy!
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    Guest William wants a greasy doughnut!

    Posted

    Thanks for the recipe- I had a good gluten free pancake recipe a while ago, but I have since lost it. What mixture of flours do you use? I have a corn intolerance as well, so I have been using a rice, potato, and tapioca flour blend- Anything you think I should be doing differently?

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    Never Heat Flax seed that has been grounded and exposing the oils. It will destroy & denature the oil which is bad for you internally. It's healthier to use Whole Flax seed when baking or heating. Looks and Sounds Yummy

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    Followed recipe exactly...these don't cook well even with a healthy dose of oil on the pan, they stick and are gloopy inside. I don't recommend wasting the ingredients or the energy.

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    Never Heat Flax seed that has been grounded and exposing the oils. It will destroy & denature the oil which is bad for you internally. It's healthier to use Whole Flax seed when baking or heating. Looks and Sounds Yummy

    I'm a food scientist and works with flax. Ground flax can be oxidized easier than whole flax. However, the amount of time to make pancake won't change the flax to harm you. Some of the nutritious omega-3 will remains.

    Whole flax actually doesn't give you any benefits if you don't break or chew it. It just pass through your body.

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    As if "dude for life",

    I just tried this recipe and it turned out perfect, maybe it was gluten-free flour combo you used? I didn't have agave nectar handy , so I replaced the sweetness with adding raw coconut, Majool dates, and cinnamon. But good recipe, as a holistic nutritionist, I approve.

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    I made this recipe after reading the article from Destiny Stone. My family, who eats gluten and thinks anything good for you must taste like straw, really liked them. I loved the pancakes!! I made extra, refrigerated those and used them the next day as roll-ups spread with jam and organic peanut butter Thank you Destiny and continued good life to you.

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    Sorry Destiny! I tried this recipe and was very disappointed. I spend a lot of time in the kitchen baking and love to try new gluten free recipes. I must have done something wrong. I used the (El Peto) all purpose flour mix and I'm thinking it's the wrong blend for pancakes.

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    This recipe sounds great! I am considering making it for a home economics assignment at school, and am just wondering how many it serves? I need it to serve for 1, so I only need about 2 - 3 pancakes! Could anyone help and tell me? Thanks!

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    I'm a food scientist and works with flax. Ground flax can be oxidized easier than whole flax. However, the amount of time to make pancake won't change the flax to harm you. Some of the nutritious omega-3 will remains.

    Whole flax actually doesn't give you any benefits if you don't break or chew it. It just pass through your body.

    Hi Maggie. I loved the response answer you gave about flax ground. I eat flax seed ground about 6 time a day, around 1 cup full each time. Is this harmful to my small and large intestines, or to my stomach lining? I just show the GI Doctor and he said that I have an stomach ulcer. I also mix the ground flax with ground chia seeds. I have became addicted to flax seed ground!!!

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  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.


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