My buddy Mary W. did it again! Mary emailed me a link to a recipe she found on Recipezaar for Flourless Flax Seed Pancakes, very intriguing as they are naturally gluten-free and super healthy (with the heavy cream substitution)!
So, in order to make these, I needed a few ingredients. I went to my local Whole Foods (remember, Mike does most of the grocery shopping in our house because I will literally spend hours at the store reading labels, looking for new GF food finds and I inevitably always run into some lost looking and bewildered soul in the gluten-free section, which gets me all excited, like a kid in the toy store!). Heidi gets to talk gluten-free! I have actually made some great new friends this way!
Anyhoo, this trip to Whole Foods was really no different (3 hours!) with the exception that I found myself in a little bit of trouble with management. Apparently, they frown upon someone going into the store taking photos of all their products! Okay, I understand that. It actually ended up being a really great experience though after I made my purpose clear (I was not taking photos for the competitors). The manager was actually intrigued and thought it was a good idea to share what I was learning about foods, etc., (and not just gluten-free foods) with others that want to make changes in their diets but really aren’t sure what or how to do it (like me!). Then she gave me permission to keep taking pictures (I would love to buy everything I find and take my photos at home, but I have a grocery budget too!)
The recipe calls for heavy cream and Mary needed a dairy-free version of that for her family. After experimenting at home last week, trying to make a homemade version of heavy cream out of rice milk (which is what Luke drinks) and Earth Balance. I quickly realized that was NOT going to work, so I went looking for something else that would be suitable. Since the heavy cream in the recipe wasn’t going to be whipped, I thought, “why do I need heavy cream anyway?” Wouldn’t that just pretty much cancel out the healthy attributes of the flax seed pancakes?
So, I bought some So Delicious Original Coconut Milk Creamer (very good by the way). I could barely detect the flavor of coconut, which is a good thing for me. I can only take so much coconut flavor, and even then, it is usually accompanied with chocolate and caramel. (I am referring specifically to the vintage Girl Scouts “Caramel deLites” cookies of my Brownie days back in the early 80′s. What are they called now? “Samoas?” Seeing that I have not been able to buy or eat them in 5 years, I am a bit out of the loop!).
Next up, the recipe calls for protein powder. I go through phases with protein powder and I have been out of it for quite some time now. The last time I was using protein powder was when Luke was about 14 months old, and he was drinking Hemp Milk (long story). I was impressed with what I learned about Hemp, so I started to use it too, by putting Hemp protein powder in my smoothies. So I thought I would use Vanilla Spice Hemp Protein Powder by Living Harvest in the pancakes.
After the recipe I will go into these products a little bit more.
1/8 cup Whole Flax Seed or 1/4 cup Ground Flax Seed (If you buy the whole flax seed, you will need to grind it in a coffee grinder first. If you buy the ground flax seed, (which is what I used), just be sure to store it in an airtight container in the freezer).
1/4 cup Protein Powder, any flavor (I used Vanilla Spice Hemp Protein Powder)
3 Eggs (I am sure Egg Replacer would work fine as a substitute)
2 tsp. Baking Powder
1/4 cup Overflowing Heavy Cream (I used So Delicious Original Coconut Milk Creamer, which saves on a ton of bad fat!)
1 dash Vanilla (I used 1/8 tsp. Vanilla)
1 pinch Salt (I literally did a pinch)
1/2 tsp. Sugar Substitute (I used 1 tsp. Agave Nectar)
- Grind the flax seeds in a coffee grinder, making approximately 1/4 cup of meal.
- Add baking powder, protein powder, salt and sweetener to the flax meal.
- In a separate bowl, beat the eggs with the vanilla and the heavy cream (or creamer). Pour into the meal mixture and blend thoroughly with a fork or whisk.
- Heat griddle to medium heat; melt butter or coconut oil (I used Spectrum shortening, which is non-hydrogenated), and drop batter by 1/4 cups full.
- Turn when bubbles appear on the surface of the pancake, cooking for just a minute more.
- Serve with your favorite syrup. (I made my own syrup, see below)
Agave Nectar “Maple” Syrup
Maple Extract (I used Mapleine Imitation Maple Flavor because I tried this on a whim and it was at the grocery store. I am trying to get off all the imitation stuff, so I am going to order some organic Pure Maple Extract from Nature’s Flavors).
- This is not really a “recipe” so I am just going to tell you what I did. I did this by taste alone so I have no measurements for you.
- I simply poured some Agave Nectar in a bowl and added the Maple Extract until it tasted like maple syrup. Since I had finished the bottle of Agave Nectar, I just poured my “syrup” back in the bottle for storage. While pure maple syrup is probably the way to go since it is all natural (no extract), I am always trying to watch my sugar intake. I have been using the Sugar-Free Maple Flavored Syrup by Maple Grove Farms, but now that I am looking at those ingredients through a different lens, I want to find a better alternative.
Just some food for thought…
This is where Agave Nectar began to enter the picture for me. I still do not know a great deal about it but I have totally bought into the hype of it being a Low-Glycemic natural sweetener. I have just been cooking with it thus far but now I want to know more. Maybe I will work on that this week. Anyway, back in December I found a 2-pack of Agave Nectar for about $7.00 (can’t remember exactly), but I was really excited because Agave Nectar at other stores can be a bit pricey if you are really cooking with it and not just using it to sweeten up a beverage.
Does anyone else use Agave Nectar? If so, what do you think about it?
Some more “stuff:”
What is a Medium Chain Fatty Acid? Very interesting about:
“Patients that have malnutrition or malabsorption syndromes are treated with MCTs because they do not require energy for absorption, utilization, or storage.”
Useful information for a newly diagnosed Celiac!
Here is a fun comparison!
I think the So Delicious Original Coconut Milk Creamer will be a new staple in our house!
Some more info on the Hemp Protein Powder:
Just in case you are wondering if this is why I am so goofy at times:
What is Maca? Very interesting about the possible benefits for men (especially if you are dealing with an infertility issue due to celiac! I am not implying anything here…I know nothing about Maca or infertility issues due to celiac disease. I just used this as a reason to bring up the infertility issues that can be related to undiagnosed/untreated celiac disease. As with all things, talk to your doctor.)
When Luke was drinking Hemp milk, I go really into it, using hemp milk, hemp seeds, hemp oil, hemp butter, you name it. When the economy tanked last year, we had to find a more affordable alternative because Luke drinks A LOT of “milk”! I remember hearing from other parents of children with food allergies, that hemp is a great “allergy-friendly” alternative. I am not sure of the accuracy of that information, but it might be worth looking into if you are dealing with numerous food allergies. I found this blog with a post on hemp: Funky Food — Feeding Kids Allergic To Food.
Didn’t realize you would be getting such a mouth full by clicking on a recipe link, eh? Yeah, I didn’t realize I would spend 6 hours trying to write a recipe blog post either.
I am off to see Avatar in XD for the second time (such a GREAT movie!) then to PF Changs for some gluten-free Lettuce Wraps, yummy. Breaking my own “rule” to not eat out for 2 consecutive days in a row… but the movie is not over until 6pm. Sometimes it happens.
Filed under: Breakfasts, Recipes | Tagged: Agave Nectar, Breakfast, Dairy-Free Heavy Cream Substitute, flaxseed, flourless, Gluten-Free Protein Powder, Hemp Protein Powder, Kids, Living Harvest, pancakes, So Delicious Original Coconut Creamer | 5 Comments »