Gluten Free or Grain Free?

It can be hard to determine the necessity of going gluten-free. The article above, for me, illustrates a big point in the argument of gluten free vs. grain free. For most people who feel they are “gluten sensitive”, but do NOT have celiac disease, I believe they feel better when they not only cut out gluten, but when they make a concerted effort to cut back on eating grains in general - transitioning their habits into eating more vegetables, fruit, and nuts instead of snacking on crackers, bread, chips, or cookies. This introduces more nutrients and less refined carbohydrates in general into the diet, and will benefit mostly anyone who tries it out. Various people use “gluten free” in various ways… some substituting their wheat crackers for rice crackers, their bread for gluten-free bread, and cookies for gluten-free versions 1 for 1… while others use it as a catalyst to eat less grain in general. The latter group is where I notice the most marked improvements in overall health. How do you feel??

Gluten-Free (Flourless) Pancakes

My sister emailed me a recipe for gluten-free pancakes a few weeks ago and claimed they were the B.E.S.T. After my mom made them, and my DAD claimed the same thing, I decided I had to try them, at least once. See, I’m no big pancake eater or maker, for that matter. But I was drawn to the idea of a gluten-free, no refined flour, low sugar, higher protein, and still tastes great and looks great pancake. My first batch wasn’t all that. But after tweaking the recipe to my liking, I found these to truly be pancakes worth sharing. When you are in the mood for that little indulgence and don’t want to feel guilty or gross afterwards - here’s what you do:

Gluten-Free Pancakes

½ C gluten-free whole oats*

½ C whole milk cottage cheese

1 whole egg + 2 egg whites

¼ tsp each cinnamon, nutmeg, ginger 

small pinch sea salt

½ tsp natural vanilla extract, optional

Makes about 4 medium sized cakes. 

That’s it. It’s super easy. Blend all these ingredients in a blender until batter is smooth. Use some coconut oil to grease your pan and start flipping away! These cook rather quickly; once you flip them once to the second side, you will the see the pancake rise in the center and inflate a bit. Once it stops rising, it’s done. Add some fresh fall fruit or pumpkin puree on top and enjoy (with only a slight drizzle of maple syrup and butter if desired). That’s all they need! A true treat. These also don’t taste an inch like cottage cheese, if you are not a fan. Tested on a husband who avoids it like the plague. :)

You can also double this recipe and make for the whole family, or save some batter for yourself in the fridge to use throughout the week for a fast and delicious breakfast. 

*Oats are naturally gluten-free, but most companies package them in facilities where contamination from other gluten sources is inevitable - so certainly for a serious allergy, look for a brand that states gluten-free on the label.