I don’t eat grains. It has been the key to my maintaining the weight I lost from my bariatric surgery in 2003. Eating grain-free and high protein also has been vital in maximizing my results from body contouring plastic surgery in 2013. Eating grain-free is not some crash diet fad that I made up. Many people around the worldwide champion the Primal (or Paleo) way of eating, which challenges many well-accepted elements of the standard American diet.
Primal eating essentially follows the evolutionary model of meats, fish, greens, nuts, vegetables and limited fruits. It claims that carbohydrates in grain form, especially the highly-processed varieties found in most restaurant and prepared items, are simply not a good energy source for human health. In particular, it asserts that refined carbohydrates are a primary factor in contributing to obesity, type 2 diabetes, anxiety and depression, lack of energy, inflammation, metabolic syndrome or "Syndrome X" and heart disease. All my readings and life experience tell me these assertions are accurate.
Flour derived from almonds or coconuts are the staple in my pantry. I use them sparingly when I crave comfort foods, like the blueberry pancakes or muffins Mom would make on the weekend when I was a child. Of course Mom’s pancakes were made with white flour and sugar – and love, lots of love. But nowadays I know that these ingredients are not healthful. And so I set myself to the task of developing a recipe that would use the most wholesome of ingredients to create a big and fluffy blueberry pancake for Sunday breakfast.
Unlike most grain-free pancakes, which are small and thin, I was able to achieve a big and fluffy pancake that would make my mother proud. Even dear husband who likes his pancakes laden with sugar and white flour from Aunt J in the freezer section loved my pancakes. Trust me; this is one grain-free pancake recipe that you have to pin on your Pinterest board! Pin it now and make it for your family this weekend. And be sure to serve it with real maple syrup from your local farm, and love, lots of love.
Grain-free Lemony, Blueberry, Nut, and Chia Seed Pancakes – Big and Fluffy!
- 3 large organic brown eggs, at room temperature
- ¼ cup organic half and half (or coconut or almond milk)
- 1/2 teaspoon almond extract
- 2 TBS organic Nutiva coconut sugar
- 1 TBS organic Nutiva chia seeds
- 2 tablespoons organic Nutiva coconut flour
- ⅓ cup blanched Honeyville almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ scoop Syntrax Nectar Whey Protein Isolate Roadside Lemonade powder
- ¼ cup roughly chopped walnuts
- ¼ cup wild blueberries (fresh or frozen)
- Nutiva organic extra virgon coconut oil for the pan
1.Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
2.Add all of the dry ingredients, except the blueberries and nuts, to the bowl of wet ingredients. Whisk well until combined.
3.Fold the blueberries and nuts into the batter. Let the batter rest for 5 minutes to let the coconut flour soak up some of the moisture.
4.Heat a 9” round cast iron pan over medium heat. Oil the pan with coconut oil.
5.Give the batter a stir and you are ready to begin making your pancakes. Pour about a 1/2 cup of batter to cover the entire bottom of the pan. Cover with a cast iron lid.
6.After 3-minutes lift the lid and the top of the pancake should be bubbled. The underside will feel slightly firm and easy to flip. Turn the pancake over with a metal flipper. Cover and cook for another two minutes until the pancake has fluffed.
7.Carefully remove the pancake from the pan and keep warm until you are done making the two remaining pancakes.
8.Top with real maple syrup or raw honey from your local farm. Organic coffee and sausage made from local pasture-raised turkey or chicken are great accompaniments to round out this meal.
Craving more grain-free comfort food? Check out Grain-free Mac and Cheese (almost) Like Mom’s
Living life well-fed,
My Bariatric Life
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Published On: November 18, 2013