What a strange thing it is that my favorite pancakes are gluten free. Strange because I have nothing against gluten. Quite the contrary. I don’t like trends on nutrition: I don’t understand why people without a real intolerance to gluten turn to gluten-free as a solution to their nutrition issues. A good point about this has been made by Howie in his post “Does a Gluten Free diet help you lose weight?“.
My opinion is that going gluten free is only necessary if you are intolerant or sensitive to gluten and should not be confused to a low carb diet. Sure, eliminating gluten may cut out lots of carbs from your diet, but: 1) you don’t need to go gluten-free to reduce the amount of carbs and 2) if you switch to “gluten-free” foods like pasta and bread you will not control weight or carbohydrate intake since these products are often packed with a similar amount of carbohydrates as the wheat based products.
Take for example these extra delicious pancakes embedding Chia seeds, soaked in agave and topped with natural yogurt, coconut, grapes. They are a gluten free treat in my non-gluten free diet and they can be considered “healthier” only because they are more nutritious that the ones made with wheat flour. Sadly enough, their are not going to make me slimmer.
p.s. To make oat flour you need to use a grinder. Bear in mind that the consistency of the batter is likely to change while you are cooking the pancakes (oat and chia seeds will absorbs the liquid making the batter denser), hence add some water when needed.
My favorite pancakes: Oat and Chia Seeds Pancakes
- 1 cup oats grind to flour
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 3/4 cup buttermilk
- 1 egg optional
- 1/2 teaspoon baking soda
- Add chia seeds in 1/4 cup of water and keep aside. Prepare the oat flour by grinding the oat to a fine powder.
- Place oat flour, baking powder, baking soda, salt, buttermilk and egg in bowl. Add the chia seeds with water and mix well with a spoon to obtain a batter with a dense consistency (if too dense add some more water).
- Heat a lightly oiled frying pan over medium high heat.
- Pour the batter onto the pan, using approximately 1/4 cup for each pancake.You might need to add some water to the batter from one pancakes to another since both the oat flour and chia seeds absorbs the liquid quickly changing the consistency of the batter. Brown on both sides and serve hot with your favorite topping (they are delicious with yogurt and agave!).