Gluten-free all the way! Who knew that eliminating gluten in a breakfast dessert could taste this good?! I genuinely did not think this was going to work but honestly it turned out so good that I don't ever want to make "normal" pancakes again. When people hear gluten-free or dairy-free etc. I think many negative connotations come to mind, like " This probably tastes bland", "Why would I want to eat cardboard?", or "Do I look like I want to be vegan?"... Firstly, cutting out gluten does not mean one is opting for a vegan diet, in fact, I am not allergic to gluten (anymore) but having a dish without it sometimes improves my overall gut health and completely eliminates that heavy, bloated feeling we all get after eating a rice or pasta dish. Once in a while I indulge in the odd gluten-free treat because I like knowing that the "heavier" aspect of that meal is not there meaning I can eat more than one pancake and still get my ass to the gym in an hour without feeling like I'm dragging my stomach behind me while I walk.
As we get older our bodies start to develop allergies, this usually stops at toddler stage but recently more and more people have been reported to have a random allergy well into their 30's and 40's. This is due to the Westernized world we live in, in conjunction with the foods we eat, the pollution we are exposed to and the bacteria our bodies constantly come into contact with. Being able to eliminate one allergy just to see how your body responds is a great thing to do, and could potentially open your eyes to an allergy you may already have no matter how small it might seem. I removed eggs from my diet almost five months ago because after I did my own trial and error, I discovered I am quite allergic to it. And that was just from eating eggs for a day or two then removing it completely, I could tell the difference asap.
What I'm saying is, don't knock it till you try it. And if after that you aren't a fan then go forth and prosper!
Have a lovely evening friends!
Recipe: Gluten-free pancakes:
1 cup gluten-free flour (not coconut or almond flour)
2 tsp. baking powder
1 tbsp. xylitol/castor sugar
1 cup almond milk/normal milk
2 tsp. melter coconut oil
1 large egg
2 tbsp. organic cocoa powder (I bought mine from Wellness warehouse)
Whisk the dry ingredients together in a bowl.
Then in a separate bowl whisk the milk, coconut oil and egg.
Combine all the ingredients together, until there are no lumps.
Let the mixture stand for about 5-10 minutes.
If the batter is too think, add more milk.
Warm a pan and use coconut oil to fry the pancakes.
Serve with whipped cream and honey