Over the last year I have finally come to terms with being “gluten sensitive” which means that I have been watching what I eat (and sadly no more beer). Having gone without gluten for so long I can clearly see how this sensitively affects my overall health and my body. A dietitian explained to me what is happening when I ingest gluten- she said that it was like a anaphylactic shock happening to my organs inside. Although I couldn’t see the effects on the outside I could imagine that my organs were swelling in reaction to the gluten. Now that I am used to eating a gluten free diet (mostly- it takes a lot of patience and practice) whenever I do introduce it into my diet I can feel the immediate difference. Within 10 minutes my tummy will bloat and become hard, I get a headache, I feel sluggish and overall just “yucky!” (for lack of a better word! LOL) Not to mention a 3-6 pound weight gain!
My new miracle ingredient is OAT BRAN- “Oats do not contain gluten, but you can assume all oats are contaminated with gluten (because they are cut on the same mills as wheat and other gluten grains) unless they are certified gluten free.” However I am not celiac I only have a sensitivity so I chose oat bran from the natural organic section and have no problems with it.
For the past 6 months every morning I have an oat bran pancake for breakfast which is very filling and extremely tasty. My kids love it and I’ve now given the recipe to my friends as they too have found how easy and healthy this recipe is… yes, the best part is that it’s HEALTHY!!!!
Oat Bran Pancake
The ratio is 2-2-1… to make larger or smaller quantities just adjust the ratio.
2 tablespoons oat bran
2 tablespoons vanilla yogurt
- I use non-fat vanilla yogurt as its sweet and less calories . I also sometimes use greek yogurt for the added protein but don’t find it as sweet and it does change the texture a wee bit.
Mix all the ingredients together and cook for about 3-5 minutes (solidly formed) then flip and cook for about another 2 minutes. (I use a George Foreman grill to make mine, but it can be made in a frying pan as well.)
Variations on the recipe:
* I also put in 2 teaspoons of Splenda as it’s a real tasty treat but it’s really not needed. My 7 year old picky little eater loves this and I make them in advance and heat them up in the morning so that I can take it to go with me while running her out the door for the morning bus.
**If you are looking for a savory flavour you can substitute the yogurt with sour cream and use some spices & garlic and it’s just as tasty.
I now use oat bran for breading chicken, in my meatloaf’s, breading on top of casseroles, filling in hamburgers, etc etc. I find that gluten free products can often be pretty lack lustre of taste so I am really excited about this 1 recipe using oat bran.
***P.S. If anyone knows of a tasty (and not cardboard) gluten free pizza dough recipe PLEASE PLEASE PLEASE send it my way!