Kristi Whitley

Healthy Living

Gluten Free Pancakes or Waffles
I got this recipe from my friend Kay. It has been a life-saver! 

Place all ingredients in order in a high powered blender. If using an ordinary blender

use half the recipe at a time.

3 1/2 C water
1 banana
1/2 C dates (approx. 6)
2 C rolled oats
2 C corn meal
2 T baking powder
1 t cinnamon
1 t vanilla

 Blend on high until mixed.  An ordinary blender can only handle half the recipe. A Vita Mix or similar will do the whole batch.

Using a ¼ cup dry measuring cup, scoop pancakes onto a Medium-hot griddle (electric griddle at 300°). Flip them over when bubbles form around the edges. Cook same amount of time on second side.

 Makes approximately 20 pancakes

**Blueberry pancakes

Pour batter into a large bowl. Add 2 cups of frozen blueberries and gently stir to incorporate. Cook as usual. Makes 23 ¼-cup blueberry pancakes.

**On-the-go option: Add stevia to sweeten the batter. I would try 5 packets of sweet leaf brand stevia to start with and add more after tasting the batter. Then when the pancakes are cooked and cooled, put two or three in a zip-top baggie with wax or parchment paper in between them. Freeze for up to 2 mos. Grab a bag on the way out the door!