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PANCAKES & FOOD ALLERGIES

May 9, 2017

 

 

This last week we found out that my son is allergic to A LOT of things... and to make it worse, the normal "substitutes", especially in Gluten Free foods,  he's also allergic to.

 

Normally after a race, either my hubby or me, we go out to brunch to celebrate... it's just a fun thing we do. As we were driving home from the triathlon this weekend, we started thinking of where we could go. Now that our son had all of these food allergies, we needed to find a place that would serve gluten free pancakes, but didn't use Xantham Gum or Guar Gum (he's allergic to both)... and guess what... NO ONE could pull it for us. Call after Call, we realized that our life just got crazier than we realized, and we were gonna have to stop our normal "celebration breakfast out", until we could find a place that could work with us.

 

I looked over at my hubby and said, "We are just gonna have to go home and make a killer brunch". My husband looked over and said, can you pull off some good gluten free pancakes.?" I told him, "I sure will try".

 

So we went home... and 3 hours later 😂 , I served "brunch".

 

This is gonna be a learning process, let me tell ya!! It's kinda hard finding recipes without wheat, almonds, yeast, xantham gum, and Guar Gum.... but I did find some... and they ended up being kid approved and adult approved. YAY!!

 

Since, I'm all about sharing, I figured that I would share two of the recipes that I found.

 


COCONUT FLOUR CREPES

 

This recipe was the one that made the process go the longest, because you are supposed to cook each crepe individually ... so it took me FOREVER to do... but they turned out good. Even my daughter, who is super picky liked them and approved. 

I made a Greek Yogurt/Honey Dip by hand mixing Plain Greek Yogurt and Honey, and we added that into the crepes with fresh fruit. It turned out yummy. 

 

 

 

 

Ingredients:

Yield: 8-10 crepes 

 

  • 2 tablespoons coconut flour

  • 1 tablespoon tapioca starch

  • 1/4 teaspoon salt

  • 4 eggs

  • 1/2 cup water

  • 1 tablespoon melted coconut oil

  • 1/2 teaspoon vanilla extract

 

Directions:

In a medium bowl whisk together coconut flour, tapioca starch and salt. In another bowl combine eggs, water, coconut oil and vanilla extract. 

Slowly add the wet to the dry mixture while whisking. Keep whisking vigorously until well mixed and no lumps remain. 

Let batter stand for at least 10 minutes. This will allow the coconut flour to absorb more of the liquid (the batter will get thicker). 

Brush or spray a little coconut oil into an 8-inch pan and heat on medium-low. 

Once heated, add about 3 tablespoons of batter and swirl the pan to spread it out evenly. 
Cook for a few minutes until bubbly and lightly browned.

 

RECIPE found off of Pinterest: 

http://www.ebay.com/gds/How-to-make-Coconut-Flour-Crepes-/10000000205367358/g.html?roken2=ti.pUmVnaW5hIEJyYXVu

 

 

 

 

 

BANANA OAT PANCAKES - From the Fixate Cookbook 

 

These were super yummy and we added some Dark Chocolate chips to make them even better. I also ate some with a little Peanut Butter, and it was heavenly. They do have a taste of Banana, but it's good. 

Both of these were successes in my book and I'll do them again.

 

 

 

 

INGREDIENTS

 

  • 1 cup unsweetened almond milk (we subbed Coconut milk since my son is allergic to Almonds)

  • 2 large eggs (or Tbsp. ground flax seed + 4 Tbsp. water for vegan version)

  • 1 large ripe banana

  • 1 tsp. pure vanilla extract

  • 1 tsp. baking powder, gluten-free

  • 1/2 tsp. ground cinnamon

  • 1 dash sea salt (or Himalayan salt)

  • 2 cups old-fashioned rolled oats, gluten-free

  • 1/2 tsp. extra-virgin organic coconut oil

  • 3 cups fresh mixed berries

  • We also added Enjoy Life DARK chocolate Chips since my kiddo's LOVE chocolate chip Pancakes

 

 

 

 

 

 

 

 

INSTRUCTIONS

  1. Place almond milk, eggs, banana, vanilla extract, baking powder, cinnamon, salt and oats in a blender; cover. Blend until smooth.

  2. Heat oil in nonstick skillet or flat-top over medium-low heat.

  3. Pour 1/4 cup batter onto the skillet; cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for an additional 90 seconds.

  4. Continue with the remaining batter.

  5. Serve with fresh berries.

     

 

 

The struggle is real, when you are dealing with allergies, and I don't know if it's going to get easier before it gets harder. I have a lot to learn and a lot of "cooking" tests to do. I have a super picky eater, and this makes us even more limited in what we can do. I'm trying to make this change as minimal as possible for him, which means more work for mom, but that's ok... he's worth it.

Our entire family has to change though, so it has to all be family approved... and these both were!! Win for EVERYONE!!

 

 

 

 

 

 

 

 

 

 

 

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My heart is for moms, who are trying to figure out this whole balance
+ be healthy thing.
Join me in this crazy journey...

 

WE'VE GOT THIS!

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