I go back and forth about oats, but I’ve been giving Bob’s Red Mill Gluten Free Oats (whole grain rolled oats) a try. This is my second attempt at eating oats and these pancakes didn’t bother me at all, but the oats didn’t amount to much.
On my prior post on oats, I gave you the current thoughts on adding them into your diet if you have celiac disease. There is some controversy surrounding oats, but most experts feel gluten-free, uncontaminated oats are safe for people with celiac disease. They should be introduced slowly, in small doses, and need to be from an uncontaminated source. This recipe, which I adapted from one on the Ancient Harvest organic quinoa flour package, only has 1/3 cup of oats spread out among 7 or 8 pancakes, so in reality, I probably ate a tablespoon’s worth. Maybe less. No repercussions and it was a treat to have hearty pancakes. You could easily adjust the recipe to skip the oats.
Before I post the instructions, I’ll give you a run-down of the nutritional “oomph” of quinoa. Good, good stuff. The Incas referred to quinoa (pronounced keen-wah) as “chisaya mama” or the “mother of all grains” because of its ability to keep their armies strong. They considered it a sacred food and were on the right track. Quinoa is a power-packed, complete protein – balanced with all the essential amino acids we can’t make on our own and higher in quality protein than any other grain. It will definitely give you a boost in power yoga and is perfect for healing sore muscles after a day of hiking or skiing. Quinoa is also loaded with fiber and is high in vitamin E, iron, zinc, phosphorus, calcium, and magnesium. It has a slightly sweet and nutty taste and is botanically similar to Swiss chard and beets rather than being a true grain. Both the whole grain and the flour are nice additions to your gluten-free pantry.
quinoa oat cakes
what you need
1/3 cup quinoa flour
1/3 cup sorghum flour
1/3 cup GF rolled oats
1/2 teaspoon aluminum free baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup rice milk (or whatever variation you want)
2 tablespoons grapeseed oil
1 teaspoon vanilla
1 tablespoon agave honey
1 egg
what you do
• whisk together dry ingredients in medium sized bowl
• stir milk, slightly beaten egg, oil, and honey together
• add liquid ingredients to dry ingredients and blend
• pour about 1/2 cup batter onto prepared griddle
• flip pancakes when they are puffed and full of bubbles and the edges turn under, but before bubbles break
Enjoy!
P.S. As soon as I make and get a picture of my quinoa tostadas, I’ll post that as well. Quinoa and amaranth are two of my favorite flours and grains to cook/bake with.
