Celiac Awareness Month
May is celiac awareness month. For my celiac clients, I am including a bonus recipe below to help you enjoy some yummy pancakes. For those of you who don’t know what celiac disease is, it’s a serious genetic autoimmune disease often called the “invisible illness”. As I always preach to my clients, you are what you eat- so why not eat healthy. But for those who have celiac disease, what they eat can literally make them sick to their stomachs, as well as provide a host of other complex issues! BeyondCeliac.com has a really great inforgraphic on the mental impact living with celiac has one someone’s life. You can view it here: http://www.beyondceliac.org/awarenessmonth/Psychosocial-Impacts-of-Celiac-Disease-Infographic/1450/ Celiac disease is a serious genetic autoimmune disease. It is triggered by consuming a protein called gluten, which is found in wheat, barley and rye. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the finger-like villi of the small intestine. When the villi become damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment. So, again, I am providing a great Gluten-Free Pancake recipe below. Regardless if you have celiac disease, you will love the recipe. In my next couple of posts, I will get into which essential oils and other foods can help benefit your health if you have celiac diease.
Gluten-free, Dairy and Egg-free “Seed” Pancakes
These are so nutritious, full of good fats and protein… filling because they are more “dense” then other kinds of “flour” pancakes… but won’t leave you feeling bloated… or hungry again in an hour!
Dry Mix:
1cup gluten-free pancake mix (best brand: Bob’s Red Mill)
1/2 cup ground, raw, organic pumpkin seeds
1/2 cup ground, raw, organic sunflower seeds
1/4 cup hemp seed
1/8 cup chia seeds
1-2 tsp. cinnamon
pinch of sea salt
Egg Mix:
1Tbsp. ” Ener-G” egg replacement
3Tbsp. hot water
– briskly mix together to form “egg”
add to egg mixture…..
1Tbsp. coconut oil
1/2 -1 tsp. vanilla
approx 2 tsp. coconut nectar (can substitute raw agave or raw honey)
other wet ingredient…..
2-3 cup coconut milk (can substitute unsweetened vanilla almond milk or other non-dairy milk…. NO soy milk!)
Directions:
-add “egg mixture” to dry mix and then immediately start adding milk, 1 cup @ a time
– l like my batter to be a creamy consistency… not too thick, no to thin and runny… you will have to play with this; the thicker the batter the longer it takes to cook thru at lower temps so you don’t burn the outside
– heat skillet on medium+ heat (electric stove too about a 6)
– spray w/ canola oil or grape seed oil
– pour mixture into skillet ( I use a 1/3 cup measuring cup… perfect size for “toaster pancakes”)
– cook until edges lightly brown and center start to “bubble”
– flip and cook other side
-if batter starts to get of thick add a little more milk
It does take a few to “master” cooking time… and hard to overlook the inside without burning the outside …. be patient… worth figuring this out. trust me : ) I generally make about 16-20 ____ ” pancakes: store un eaten in a zip lock or in aluminum foil ; I find that putting small squares of parchment paper in between absorbs extra moisture,,. but not critical, as when you pop these babies in the toaster they firm up. If you want to add raisins, cranberries, cacao nibs or chopped nuts, wait until after you pour mixture into skillet then add. I’ve also experimented with fresh blueberries… so play and be creative and patient… ENJOY!,
