Tag Archives: gluten free

Oatmeal Banana Pancakes with Chocolate Chips

I am all kinds of messed up today: I made my recipe for Meatless Monday on Saturday and now I’m posting it on a Tuesday! Better late than never, I suppose 😉

I woke up on Saturday morning really craving pancakes. But since I’ve started reading Wheat Belly, I’ve been trying to cut back on the wheat (ie flour). I’m doing a pretty good job, but there are some things that I just haven’t been able to commit to yet–like beer and the small amounts of wheat that are found in salad dressings and sauces, for instance. (My appreciation and awe goes out to those who are completely wheat- or gluten-free by choice and especially to those who have wheat or gluten allergies.)

Luckily, I had seen a recipe somewhere that made pancakes with oats and my morning was saved! (Side note: oats are not always gluten-free, but they are wheat-free) I took to the internet immediately and managed to find a recipe that included ingredients I already had in my house. Hooray!


I used this recipe from tastykitchen.com which calls for:

  • 2 ripe bananas, cut into chunks
  • 3/4 cup unsweetened vanilla almond milk
  • 1 cup old fashioned oats
  • 1 1/2 teaspoon baking powder (I was somehow out of baking powder, so I used a heaping 1/4 teaspoon of baking soda instead)
  • 1/4 teaspoon salt (which I left out at request of the Boy, and it tasted just fine!)
  • 2 tablespoons chocolate chips (I have no idea how much I used–I just sprinkled them on top and stopped when I thought I had enough ;-))

The recipe is very simple. First, you blend the banana and almond milk.


It smelled and looked so good! It was really hard to not abandon this project and just make a smoothie, but it was definitely worth the waiting 🙂

Next, blend the oats and baking powder (or soda) and salt (or not) until it’s all combined. I left mine a bit chunkier than the original recipe.


Let it sit for a minute or two so it thickens up, and then you’re ready to start cooking! Spoon some batter onto a hot griddle that’s been greased and wait for those air bubbles to start popping!


Sprinkle those chocolate chips on and get to flippin’! I somehow accidentally deleted the only picture I had of my finished product 😦 But it’s probably better this way because I am not good at the flipping aspects of cooking–pancakes, omelettes, you name it. No good!

Anyway, these pancakes were FANTASTIC! I have to say though as a warning, they did not taste like typical pancakes. They were not light and airy and they did not taste like plain pancakes. As you could imagine–given the ingredients–they tasted like banana bread. But they tasted like the best banana bread you could ever have! They were absolutely delicious! They were dense (but not heavy) and moist and so so flavor full! The added chocolate made it feel like a decadent splurge.

I personally felt that they didn’t need any kind of topping, but the Boy liked his with maple syrup and the website suggested peanut butter, which I think would be SO good as well! I guess I just wasn’t ready for that much awesome all at once 😉 Now all I have to do is figure out a way to reheat pancakes effectively so that I can make huge batches at once for weekdays! Any suggestions?

Happy Meatless Monday Tuesday!



Do you have a “Wheat Belly”?

I’ve been reading a book called Wheat Belly and it is so interesting. It’s all about how the wheat of today is so far removed from the wheat of centuries and even decades ago due to genetic modification (though natural modification played a small role as well) and how it is wreaking havoc on our bodies. People who have gone off wheat express how ailments they’ve had for years suddenly disappear–joint pain, migraines, rashes, even diabetes and acid reflux! Mind you, the author, Dr. William Davis, draws on studies from decades ago in this book, not just fad diet testimonials that we see all the time today.

I’m only a little bit into it so far, but I am really on high alert of wheat now. The next time I go grocery shopping I’m going to really pay attention to what I’m buying and try to be gluten-free. The hard part is it’s not just obvious things like breads, most anything processed even a little bit has wheat in it–look at the ingredients in any box or package in your kitchen and I’m sure there will be flour, whole grain, or straight up wheat in it. The sad thing is that we’ve been trained to think that “whole grains” are the healthiest option for us, when in reality, it’s just the opposite.

I’m no expert and I don’t mean to sound superior or anything in anyway, but even just a few chapters into this book has changed my thinking and I want to make sure others are aware of this. A couple years ago, I started taking notice of what I was putting into my body. I didn’t make any major changes in my diet–just moderation and a focus on more fruits and vegetables. I’ve never strictly limited or even cut out anything before, but I think I might have to make an exception for wheat. The hardest part about this is that at least so far, it seems it’s all or nothing–the people referenced often say that even a little bit of wheat makes them feel very ill once they’ve cut it out.

I highly suggest picking up a copy, or at the very least, reading a bit of it in a preview on Google Books. I’ll keep you posted on my journey with this whole, new thing. It’s very scary for me–I like change, but this is going to be major, I can feel it. But I suppose that’s the way we feel whenever we are stepping into new and unknown territory for the first time. On the plus side, a lot of restaurants and other food companies are starting to make gluten-free options, so that is a big help. We shall see…

Are you gluten- or wheat-free? How do you avoid it? How did you get started? Any feedback, comments, etc. would be awesome. Thanks!!