When we started this whole gluten-free thing, the hardest, most frustrating thing for me was what to do to “replace” bread. My oldest was basically addicted to peanut butter and jelly sandwiches and took them EVERYDAY to school (he even sang the Peanut Butter and Jelly song for his Kindergarten Talent show his love is so intense). When we announced that we were not going to give his sister bread anymore he was supportive as long as it didn’t apply to him. Do you know how difficult it is to have bread in a house and not let crumbs end up on/in/around well everything?! Poor sister kept getting “tainted” and would end up crying and feeling sick.
So I did the only thing I could know how to do and that is “pull the bread”. Someone was not happy and you can bet it was Mr. PB&J. When I tried the gluten free bread it not only tasted like cardboard, it also cost $6 + and for something that doesn’t even taste good I just was not willing to spend that kind of money for bread.
Thank goodness we came up with a solution one night when I made these pancakes for dinner (sometimes we like breakfast for dinner) and my oldest asked if we could cut his pancake with the sandwich cutter. Hello epiphany! Why not have pancake sandwiches for lunches? So from that day on, I will make a big batch of pancakes, let them cool and then wrap them in wax paper and toss them in a freezer bag. Each morning, he takes out two and uses it to make a sandwich and it is thaw by lunch.
These are a little more dense than regular pancakes but they work better that way if freezing, the more liquid you add the less dense they will be. When I make them for breakfasts I add a little more milk than the recipe calls for. Every type of milk I have used works just great for these so don’t hesitate to use what works for you.
These are really delicious, and my personal favorite way to have them is slathered with butter and dripping with raw, unfiltered local honey. Yum!
2 cups oat flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
a pinch of nutmeg
2 teaspoons baking powder (or 1 teaspoon baking soda)
1 tablespoon coconut sugar
1 1/4 – 1 1/2 cups coconut, almond or cow’s milk
1 teaspoon vanilla extract
Method: Preheat a griddle to 375 degrees F or use a pan on the stove at medium-high. Use coconut oil to grease griddle/pan (these seem to work best on the griddle because the heat is more evenly distributed). In a medium bowl mix together the oat flour, cinnamon, salt, nutmeg, baking powder, and coconut sugar. Make a well in the middle and add the milk, eggs and vanilla extract. Whisk together until combined and no lumps remain. Pour onto griddle in desired size and flip with a turner when small bubbles appear. Cook on opposite side until it pulls up easily off of the griddle.