Wellbeing with Nutrition
Nurturing the Mind and Body

Yesterday I made gluten-containing whole wheat pancakes, so today and tomorrow I will share a couple of recipes for gluten free pancakes as some of you have to avoid gluten.

I know you can get packet mixes for gluten free pancakes but these are highly processed products. My pancake recipes use gluten-free whole grains. To support health we need to be maximising nutrient content by using whole foods as much as possible.

My recipes are gluten-free and made from whole grains.

Gluten-Free Oat Pancakes (Recipe 1)

Oats contain mineral blocking phytic acid and are low in the enzyme phytase needed to neutralise this acid. Rejuvelac made from buckwheat or wheat is rich in this enzyme. Adding rejuvelac to the oats helps lower phytic acid and improves mineral availability (particularly zinc which is essential for the brain and is easy to become deficient in vegan/vegetarian diets).

1 tbsp rejuvelac *
1 cup of gluten-free oats  
1 egg
4-5 dried apricots which have been pre-soaked so that they are soft (optional)
1/4 tsp bicarbonate of soda
Clarified butter or coconut oil to cook the pancakes

* Use a live bio-yogurt if you don't have rejuvelac

  1. In a bowl, add 1 tbsp of rejuvelac to 1 cup of oats and enough water to just cover the oats.
    Leave overnight to soak.


  2. Next day put the soaked oats in a blender along with 4-5 soaked apricots, egg and 1/4 tsp  bicarbonate of soda.


  3. Blend until you have a smooth batter.


  4. You may need to adjust the consistency of the batter so that it is thick enough to coat a spoon and spread in a pan.

    If it is too thick then add some water or oat milk and if it is too thin then add some dry oats or rice flour and blend.

    I added a couple of tablespoons of rice flour to thicken my batter.

  5. Heat up a flat pan and melt a little clarified butter or coconut oil.
    I like to use a cast-iron griddle pan as the coated materials of non-stick frying pans can be a source of toxicity. 

  6. Spoon out 1-2 tablespoons of the batter into a small circular shape. Depending on how big your pan is you may be able to get 3 or 4 of these pancakes cooking at the same time.


  7. Leave to cook then turn over when you start to see small bubbles popping up.
    Cook the other side until golden brown.


  8. Serve warm. 

I made 9 pancakes with this recipe.

Served my pancakes with tahini (sesame seed paste) and a topping made from pureeing soaked dried apricots, rich in beta carotene (anti-oxidant), soluble fibre and minerals like manganese, calcium and iron.


Instead of using processed jams and syrups you could try toppings made from from cooking and blending fresh apples/pears. Great for adding soluble fibre into the diet and helping to prevent constipation.

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