Although there is no one food that I have eliminated from my diet, there are those I try to eat less of than others.
Included on my list of ‘less than others’ are wheat and gluten (which pretty much go hand in hand).
I don’t have an allergy or any severe reactions when I eat it, I simply find that I feel better when I don’t over-do it.
So I’m always looking for creative, delicious ways to find an alternative to the classics; for instance:
- 90% of the time I opt for brown rice pasta instead of white or whole wheat
- I usually pick oatmeal over a cold breakfast cereal
- I love my Ezekiel bread over traditional wheat bread (which by the way does have gluten but much less processed)
- I make protein pancakes instead of the traditional
- And almost every time I make desserts these days, I use recipes from Elana’s Pantry (who is the queen of gluten-free, almond flour based desserts)
These pancakes are a gluten free, paleo friendly (if you skip the yogurt) alternative to a traditional pancake.
They are high in protein and healthy fats and lower in refined carbs and sugars.
For me the combination of flavor, nutrient value, and how ingredients makes me feel all hold equal weight in my food choices so I love this alternative.
If you go into this expecting a buttermilk pancake you will be disappointed. But if you have any dietary restrictions, share my point of view, or simply care to eat more nutritious, nutrient dense foods, these will be right up your alley.
So check out the video and let me know if you give them a try. I’d love to hear what you think!
Almond Flour Pancakes With Raspberry Sauce
- 1- pint raspberries
- 1/2 cup fresh oj
- 1/2 cup water
- 1/2 cinnamon stick
- 1/2 cup almond flour
- 1/2 tsp. cinnamon
- pinch of fresh nutmeg
- 1/2 tsp. baking powder
- 1/2 cup egg whites
- 1 egg
- 2 tbsp. non-fat plan Greek yogurt
- Combine all the ingredients in a small saucepan. Bring to a boil and then reduce to a simmer. Simmer for 25 minutes or until sauce has reduced down and thickened up a bit.
- Combine almond flour, cinnamon, nutmeg, and baking powder in a medium sized bowl. Mix in egg whites and egg.
- Heat a non-stick saut pan over a medium heat and melt 1 tsp. of coconut oil. Pour -cup pancake mix into the pan (do this for as many pancakes fit in the pan without over crowding). Once you see the edges begin to bubble, flip the pancake and cook another 40 seconds or so. Remove from the pan and continue this process until you have finished al the batter.
- Top each serving of pancakes with 2 tbsp. raspberry sauce and a big dollop of Greek yogurt. Enjoy!
- Pancakes make 2 servings (each serving is about 4-5 pancakes).