Nut free, gluten free, dairy free!
Which is perfect since we entered fall season. But the real reason for this recipe, it is dedicated to my friend, who is very limited with things she can eat, due to lyme disease, which she was diagnosed with 15 years too late. Her case of food limitation is the worst I have ever seen or heard of. But we make it work. Just an example of how bad it is for her; she can’t eat nuts, gluten, dairy, coconut, bananas, no flours in the tapioca family etc. These are just a few of the things she has to deal with. So I dedicated this pancake to her. Hope these will give her some joy, to have a treat or breakfast she can eat without getting sick.
Makes about 7-8 little pancakes
Ingredients
- 100g gluten free oat flour
- 100g organic puree pumpkin
- 100g organic applesauce (with no added sugar)
- 1 medium egg
- 60ml (1/4cup) of mineral water
- 1 teaspoon rice vinegar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon all spice
- 1 teaspoon vanilla extract
- pinch of sea salt
- avocado oil for frying
- honey for topping
Directions
- Mix all ingredients except the mineral water together.
- Warm up the pan with the avocado oil.
- Add the mineral water to the mixture, while the pan is warming up.
- It’s a somewhat thicker mixture.
- Once the pan is warm, fry your pancakes.
- Make sure to flip on time, not to burn them.
- Best eaten warm, top with honey and cinnamon.
- Enjoy!
If you have any issues that you are dealing with and you’re not sure how to substitute for it, send me an email. Maybe I can come up with something creative, just like this recipe here.