Sometimes you want just want plain ol’ pancakes for breakfast—and we get that. Good news: No longer do you need loads of buttermilk and wheat flour to make them. With this gluten-free recipe you can use your favorite milk, gluten free oats, gluten free flour, and coconut oil to replicate the classic recipe so you can enjoy them without the guilt. Served with bananas adds extra sweetness and nutrients.
Gluten is a protein composite found in several types of grains, including wheat, spelt, rye and barley.
Gluten consists of two proteins… gliadin and glutenin. It is the gliadin part that people react negatively to.
When flour is mixed with water, gluten forms a sticky cross-linked network of proteins, giving elastic properties to dough and allowing bread to rise when baked.
Actually, the name gluten is derived from these glue-like properties.
When gluten reaches the digestive tract and is exposed to the cells of the immune system, they mistakenly believe that it is coming from some sort of foreign invader, like a bacteria.
In certain people who are sensitive to gluten, this causes the immune system to mount an attack against it.
In celiac disease (the most severe form of gluten sensitivity), the immune system attacks the gluten proteins, but it also attacks an enzyme in the cells of the digestive tract called tissue transglutaminase.
Therefore, gluten exposure in celiacs causes the immune system to attack both the gluten as well as the intestinal wall itself. For this reason, celiac disease is classified as an autoimmune disease.
The immune reaction can cause degeneration of the intestinal wall, which leads to nutrient deficiencies, various digestive issues, anemia, fatigue, failure to thrive as well as an increased risk of many serious diseases.
You don’t need to have full-blown celiac disease to have adverse reactions to gluten.
There is another disorder called gluten sensitivity (or gluten intolerance), which is much more common.
Although there is no clear definition of gluten sensitivity, it basically means having some sort of adverse reaction to gluten and an improvement in symptoms on a gluten-free diet.
If you have adverse reactions to gluten, but celiac disease is ruled out, then it is called non-celiac gluten sensitivity.
In non-celiac gluten sensitivity, there is no attack on the body’s own tissues. However, many of the symptoms are similar to those in celiac disease, including bloating, stomach pain, fatigue, diarrhea, as well as pain in the bones and joints.
Unfortunately… because there is no clear way of diagnosing gluten sensitivity, reliable numbers on how common it is are impossible to find.
Although this needs to be studied a lot more, it seems very clear that many more people than just celiac patients react negatively to gluten
Bottom Line: Several studies show that individuals (especially IBS patients) who don’t have diagnosed gluten sensitivity can have adverse reactions to gluten.
If you’re questioning any sensitivity to gluten and not quite certain, cutting back on it certainly couldn’t hurt.
- 1 cup favorite milk
- 1 1/4 cup gluten free oats
- 1 Tablespoon gluten-free flour
- 2 teaspoons flax seeds
- 1/4 teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon coconut oil (or grapeseed oil, or melted butter)
- Measure out all the ingredients and add them to a blender.
- Blend together for about 60 seconds.
- Heat the oil or butter in a hot pan.
- Ladle out 1/3 of the mixture.
- After one minute, flip pancake over to other side.
- After one minute flip over again; it should be a golden-brown color.
- Do the same with the rest of the batter.
- Top with favorite fruit (berries, bananas) and maple syrup to serve.
Recipe Courtesy of Amy’s
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.