Wheat-Free Cooking: Delicious Pancakes and Other Things

I have hit my 1-year anniversary for being wheat free! Impossible as it seems, I have lacked nothing of real value without it. "Healthy whole grains" do nothing for me but make me sick. I thought I would be missing something huge in my diet but the truth is that things have only improved. I get more nutrients, more fiber, more of everything I need.

So it is a very happy anniversary indeed!!

I celebrated by asking Cookie to bake me a wheat-free cheesecake (recipe from Wheat Belly). Only beautiful, whole ingredients. My favorite food is cheesecake and this was a brand new recipe. I was hesitant but optimistic. I ate it this morning for breakfast and I'm sure that I have never had a better cheesecake. There is some natural sweetener in there (we used Xylitol) but I would reduce the amount next time because there is plenty of natural sweetness without so much).

I not only like this diet because of the absence of illness and pain that the change has brought but also because real food is absolutely delicious. So I went from liking the effects of the diet to being completely smitten with all it's aspects.

And I can eat cheesecake and steak for breakfast.


I studiously avoid all "gluten-free" products that contain junk carbs like rice flour, potato flour, tapioca flour, etc... but I have been slowly venturing into a wider world of wheat-less baking using nut and coconut flours. The results have been excellent.

Before I list a couple favorites, I want to note a key element to my loving these recipes. I have not had bread or cake or cookies for a year. By branching out with these recipes, I'm not trying to replace what I happily give up, but just trying to add to my food options, increase healthy choices for my kids, and find dishes that I can bring to pot lucks! I am not trying to "recreate" Wonder bread and that is a key ticket to my satisfaction with some of these new recipes.

Listen to me... ALL of my children will eat these without any cajoling. And they eat processed food regularly (yes, I do feel guilty about that). That should be evidence enough. They eat them with syrup and I eat them plain or with a berry sauce. They're not Ihop fluffy... but they are tasty and surprisingly light.

You should go to The Urban Poser (that is her photo above) to check out her recipe post with all the details but I'm copying it here to note my changes and recommendations (my notes in red)..

Perfect Dairy Free Almond Flour Pancakes
(GAPS, Paleo, Grain free, Gluten free)

1 1/2 cups  fine ground blanched almond flour (I prefer Honeyville to Bob's Red Mill because it seems to be slightly finer in texture and the 5lb bag is cheaper on Amazon.)
1/2 tsp baking soda
1/4-1/2 tsp  salt (I completely eliminated the salt because even 1/4 tsp was too much. My SIL made these and agreed.)
1/2 tsp   cinnamon (optional) Recommended!
3 large  eggs (or equivalent pastured eggs)
4-5 Tbls full fat coconut milk (Natural Value has a guar gum free version or try subbing any liquid here) I use 100% pure coconut milk packaged in cans because there are no additives. Golden Star is a brand carried by Walmart but there are others out there as well.
2 Tbls  honey
1 tsp vanilla or juice of half a lemon
1/4 cup fruit (optional)
We love them with blueberries and like a little more than 1/4 cup. :)

Oil for frying (I use coconut oil)

In a medium bowl, sift and/or mix together the almond flour, baking soda salt and optional spice.

In a separate bowl, blend together the eggs, coconut milk,  honey, and vanilla. Sometimes the pure coconut milk separates in the can and the cream rises. I find it helpful in this case to mix it before trying to measure it out.

Add the liquid ingredients to the dry and mix well. Let rest for a few minutes. PrePre-heat your pan over medium heat(I use cast iron). Watch the heat closely, it likes to climb. If it gets too hot, not only will the pancakes burn, they will be badly shaped and hard to flip. This will vary depending on your stove top and pan. I like to use cast iron.
These are easy to burn as she says but it doesn't take long to get used to the process.

Add batter to pan.  If you have trouble flipping the pancakes, try making them silver dollar sized. I have not tried the big ones. The small ones are lovely and quick.

Fry the pancake till it starts to bubble and the edges just start to form(and dry a bit). If they start cooking to quickly (burning before it's time to flip) then adjust the heat. Every stove top is different. Flip over carefully using a THIN METAL spatula. Continue to cook till the pancake firms up.

Makes about 25-30 silver dollar size pancakes.
This sounds like a lot but the recipe does not go very far at all in a big family. I make them slightly bigger than silver dollar and only get about 10-15. I doubled the batch for the kids today and there weren't any left for me... so be warned if you have numbers! 

If needed, keep pancakes in a warm oven. There pancakes freeze and reheat well. I like to make them ahead of time, freeze them then put them in the toaster to reheat! 

Top with honey or your favorite natural sweetener and or cold coconut cream. Or fruit!

I just finished reading Wheat Belly and I think the most valuable page in the whole book is the basic cheesecake recipe. (Not that I don't value the rest of the book but I do sometimes dream about cheesecake, I like it that much). And then in the Wheat Belly Cookbook, the good doctor modifies it to become a chocolate raspberry cheesecake for his wife's birthday. I can't wait for a good excuse to make that one.

Those two recipes are new but I still love the chocolate coconut energy bars and if you already like dark chocolate and coconut, I can recommend them without hesitation.

I list "treat" foods above because basic meal foods are easy and require very little prep. Meat, veggies, and fruit. There's a whole lot to be done with those. Things we ate this week:

~ Roasted pork loin. Potatoes cooked in olive oil. Peas.
~ Omelettes made with various yummy things such as: mushrooms, zucchini, yellow squash, red peppers, onions, potatoes, cheese, etc.
~ Loaded baked potatoes (bacon, sour cream, cheese, green onions)
~ Roasted chicken with veggies
~ A huge variety of fruit
~ Taco salad: Bed of lettuce topped with seasoned ground beef (additive-free spices and tomato sauce), cheese, tomatoes, sour cream, green onions
~ Wheatless meatloaf: There are a million recipes out there. I've tried a few and prefer chunky, veggie stuffed meatloaf to fillers such as almond flour. I have used shredded apple and mushrooms and liked that one very much.
~ Burgers. Lovely on a salad bed with balsamic vinegar. Or the kids just eat them plain.
~ Lots of fresh veggies. cucumber salad with oil, vinegar, salt and pepper is a huge hit.
~ Smoothies. Lovely smoothies.
~ Nuts
~ Hardboiled eggs
Posted on May 2, 2013 and filed under "diet", "wheat belly", "wheatless".