Pancakes. I took them for granted when I was a kid. Now that I am all grown-up with adult onset allergies to both egg and gluten, pancakes could have become a product of my past like so many other foods I previously enjoyed.
I’m telling you all this because I want you to know I’m not on some vanity diet. No, I really do have to get creative making meals due to my allergies. So cooking, for me, has developed into a creative, culinary exploration in both sustenance and science. All that said, if you are vegan, gluten-free, or egg-free…these pancakes are for you! Even if you’re not deploying a similar diet, I’m betting you like my latest creation, “Upside Down Day” Gluten-Free Vegan Pancakes. My pancakes involve two meals: lunch and dinner.
In your juicer, juice two large handfuls of chilled, fresh organic kale, two stalks of celery, two green apples, two large basil leaves, and two large bunches of grapes picked off their vine. Serve the juice with a refrigerated celery stalk to keep it cold, or drink it down. Preserve your pulp in the refrigerator for your pancakes you’ll make later. Run to Whole Foods and buy the King Arthur Flour Gluten Free Pancake Mix and Egg Replacer.
“Upside Down Day” entails serving breakfast for dinner. Hubby is never home when we celebrate “Upside Down Day.” While he is a fairly good sport, I’m pretty sure he would suck all the life out of the occasion and dangle his fabulous homemade tacos in front of our kids’ noses instead. (Plus he’s not invited because it’s imperative he never witness my slothfulness firsthand). If you haven’t figured it out already, “Upside Down Day” translates to “Lazy-Mom-Doesn’t-Really-Feel-Like-Cooking-Tonight-Day.” We used to celebrate the event more frequently when my daughter was little and I’d serve up bacon and eggs for dinner. “Upside Down Day” is a rare, special occasion in the Gould house now that I can no longer eat eggs due to my allergy. I can’t even cook eggs without itching…something about airborne allergens and what not. Who knew?
Anyway, I digress. Back to making “Dinner”:
Mix the gluten free pancake mix following box instructions, except substitute the egg for the egg replacer (following those box instructions as well) and also substitute the cow’s milk with VANILLA Almond Milk or VANILLA Soy Milk. Mix in the leftover pulp (where all the fiber is) from your lunchtime smoothie. Add more vanilla soy or almond milk to play with your desired thickness. Pour your batter onto a HOT, lightly greased griddle. I used canola oil because I was out of rice bran oil, my new “go to oil” because it cooks at high temperature points. You know your griddle is hot enough if a drop of water dances off of the surface. Pour your batter onto the griddle. My pancakes poured thick and imperfect, and I quite liked them that way even though they took longer to cook. If you like yours thick too, avoid burning them by turning them frequently once the batter has set. Use a tablespoon to scoop out the batter if you have OCD and prefer a perfectly round pancake. My husband’s banana pancakes are always perfectly round. Again, it’s your night to be a sloth, because you’ve kicked your husband out so you can make my pancakes.
I served ours the conventional way, with Earth Balance natural spread from Trader Joe’s and a hearty drizzle of Canadian maple syrup. My twelve-year-old son loved them, and he’s fairly hard to please, plus he got servings of both fruits and vegetables. I got to be a sloth and he ate his greens. It was clearly a win/win. If you try them, be sure to check back. Oh, and Happy Upside Down Day!