One of my great loves in life…pancakes! Unfortunately, when I eat “traditional” type pancakes made with flour, they don’t sit too well with me. I feel so bloated and full, even just after a few. So I wanted to find a gluten-free pancake alternative. I had tried making them with different gluten free flours + xanthan gum…but I didn’t like the texture at all.

Lucky for me, I have awesome friends. I was lamenting about my pancakes woes to Tara, and she clued me in to the recipe that she uses. We made it this morning for our pancake feed at the NuRVers Rally and they were AMAZING. These aren’t just “oh well, they will have to do”. They are “oh wow!”. They taste like a bowl of yummy oatmeal, but in a pancake. I love to top mine with more yumminess. Today I enjoyed maple almond butter (I love these little squeeze pouches for when I go to restaurants or out on the town for the day), bananas, and pure maple syrup. That combination is like heaven to me.

Ok, enough about me. Let’s get to the recipe!

Oat Cakes
4 cups traditional (not quick) oatmeal — ground to a flour-like consistency in food processor
4 cups almond/soy/rice milk
4 T melted organic butter
4 large farm fresh eggs
1 tsp sea salt
2 tsp baking powder

-Soak oats for 12-24 hours in the milk (store in fridge overnight).
-Mix everything else into that.
-Make pancakes and be happy.

Tara also said that her friend uses them as “sandwich bread” for PB & J and such. They are yummy and hearty and would perfect for that. I thought that was a great idea!

And now I have a question for you: What are your favorite pancake toppings?

Sweetcorn & Potato Chowder
A recipe from my sweet friend, Denise

4 T olive oil
1 medium onion, chopped
1 garlic clove, crushed
2 small potatoes, diced
2 celery sticks, sliced
2 1/2 cups veggie stock
1 1/4 cup milk (I used homemade almond milk…yummy!)
1 cup of frozen or canned corn
Salt and pepper to taste

Heat oil. Add onion, garlic, potato and celery. Cover and cook gently for 10 minutes. Add stock, season, and cook for 15 more minutes. Stir in milk and corn. Simmer for 5 minutes and serve.

Skillet Corn Bread
The New Farm Vegetarian Cookbook (thanks Jackie for the great cookbook!)

1 1/2 cups cornmeal (I was pleased to get this for 75 cents a pound…organic!)
1 1/2 whole wheat pastry or bread flour
3 1/2 t baking powder
1 T honey or other sweetener
1 t salt
2 1/4 cups milk (I used almond)
1/4 cup oil

Heat over to 400 degrees. Put an oiled 10″ cast iron skillet into the oven to heat. Mix the dry ingredients well, stir in the milk and oil. Pour mixture into hot skillet and bake for 30 minutes on the top shelf. Cut into wedges and serve hot from the oven…topped with honey, jam, or butter. Yum!