Allergy-free pancakes!

(I'm going to recap here a few sentences in case you haven't read my previous allergy free cooking blog):

A few weeks ago we got James's blood-work back and discovered James is allergic to dairy, eggs, gluten, peanuts, soy, citric acid...(I think I listed them all). At this point, most people ask why we tested James for allergies. Easiest answer is a combo of headaches and stomach aches and the curiousity of an allergy possibility. I am also allergic to eggs and am lactose intolerant, so we decided to attempt to be nice to our bodies and get rid of these food allergens from our diets.  Having a younger brother who's allergic to soy, gluten and eggs, an older brother allergic to peanuts, eggs and is lactose intolerant, and a sister-in-law allergic to beef and dairy (ie the whole cow), I thought I was ready to jump right in. I may have been used to the diet, but I was definitely not knowledgeable about how to cook for said dietary restrictions! (And everyone thought I was the hard one to cook for; I just can't eat corn/salads/extremely spicy foods! Cooking for someone who has 3 feet less intestines is SO MUCH EASIER than cooking for someone allergic to the common foods!)

So besides for purging our pantry of all those foods and purchasing more expensive allergy-free foods, we have begun researching allergy-free recipes. While our dinners won't differ much (we tend to eat meats and veggies for dinner), we realized breakfasts and snacks will be our challenges. So, I found a pancake recipe that is gluten-free, egg-free and dairy-free and thought I'd give it a try. 

The recipe is as follows:

Protein Packed Pancakes

http://www.realfoodallergyfree.com/2011/12/protein-packed-pancakes/

Ingredients:

• 1 cup Navy Beans, drained
• 1 2/3 cup Water
• 1 Tbsp Honey (Don’t substitute as this gives the pancakes the golden color.)
• 2 tsp Oil (I use olive)
• 1 tsp Vanilla
• 1/2 tsp Salt
• 1 1/2 cup Rolled Oats

Directions:

1. Add ingredients to blender in the order listed. Blend until well blended. Set aside to thicken while you heat the skillet to medium.
2. Cook on until golden brown, turning as needed.

The first challenge, besides purchasing the items, was getting over the fact that navy beans will be a main ingredient of pancakes. 

I compiled all ingredients into a blender and heated the griddle:

I used coconut oil to grease the griddle then began cooking. The first round of pancakes didn't turn out as pretty as the second and third.  These pancakes take longer to cook than the gluten filled Bisquick ones, but tasted practically the same! (Believe it or not!) The texture wasn't as light and fluffy as "normal" pancakes, but we enjoyed them!

I'm excited to find more recipes, hopefully ones that work out better than the waffle recipe I attempted the other day.... You win some, you lose some, right?

~RR

"There is no remedy for love but to love more." 

-Henry David Thoreau