Gluten Free Pancakes

Lisa asked me “are these gluten-free?”, I responded “what do you think?”, she said “probably not” that’s when I knew this was a recipe to post.

I regularly run into folks trying to limit gluten. Interestingly, these tend to be the folks trying to up their protein (side note: gluten is protein). While I’m pretty sure omitting gluten isn’t going to have any negative health effect, I’m not a fan of the gluten free movement, in general I think it’s a bit silly. But, if people are going to do it, I want to help them do it without adding eggs, milk and chemicals to everything.

All that aside, these pancakes turned out very good and I felt great after eating them. I only point that out because traditionally pancakes, especially when covered in syrup don’t leave me feeling like taking over the world, more like taking over a nap 😉 I have no problem with wheat based stuff and I can chow down on sugar with the best of them, but for some reason pancakes and waffles didn’t sit well with me, not sure why.

I’m trying to only use easy to find ingredients in the recipes I’m posting because I think if you make recipes too woo woo and loaded with crazy only-vegans-know-about-them ingredients, your doing a dis-service to the vegan community as a whole.. That said, I am going to get into some crazy stuff like aquafaba on here, but that’s easy to get, just sounds crazy 😉

For those who can’t go on living without knowing about this aquafaba stuff. Aquafaba is the name for the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites, aquafaba can be used as a direct replacement for egg whites in some recipes. More on that later..