Adapted from the Three-grain Waffle recipe found in Wendy Gabbe Day’s book “Scatter Vegan Sweets”
A few years ago, my graphic designer hubby, Patrick, got the chance to lay out one of his first cookbooks Scatter Vegan Sweets by the uber-talented Wendy Gabbe Day. Since Patrick had all of the recipes, I got a chance to try some of them out before the book was released. Just one of the many perks of being in the biz. Tee hee.
While there is no shortage of fabulous recipes in Scatter Vegan Sweets, my all-time favorite is the Three-grain Waffle recipe. Since I don’t have a waffle maker though, I make a minor adjustment on the amount of rice milk needed to make perfect pancakes.
Ready to get crazy? Not only is this recipe low FODMAP friendly, it’s properly combined, gluten-free, soy-free, and vegan! Can you believe that shit? And to make it even crazier, these pancakes are absolutely divine topped with chopped nuts, shredded coconut, Soy-free Earth Balance, coconut oil and a few teaspoons of maple syrup. Yes, just a few teaspoons. Did you know that 1/4 cup of maple syrup contains 53 grams of sugar? Yikes-a-roni!! So keep that maple syrup drizzling to a minimum. I know it’s hard, but do your best. Serve with a side of freshly steamed veggies to get some more nutrients down your gullet!
Low FODMAP, properly combined, SF, GF, Vegan
1/4 cup gluten-free oat flour
1/4 cup brown rice flour
1/4 cup buckwheat flour
1 Tablespoon evaporated cane juice or organic sugar
1 teaspoon baking powder
pinch of salt
pinch of cinnamon
5 ounces non-dairy milk (my preference is rice)
2 Tablespoons nut butter (peanut butter, almond butter and hazelnut butter all taste delicious!)
Instructions: mix all of the ingredients together and make pancakes like you normally do. You know the drill!