Vanilla Vegan Protein Pancakes - Elimination Diet Friendly

All psyched up to make vegi packed omelettes this morning - I discovered we were out of free range eggs! Ooops!

Pancakes....well, typically they have eggs. But what if we skipped the eggs? So my daughter and I set out to make a new pancake recipe. I had made Teff pancakes before, which my kids loved.

However, this time I wanted to have "protein power" as I am trying to get a lot of vegan, alkaline based protein into my husband for his recovery. He is a lover of vanilla...so I decided to add in the Arbonne Essentials pure vanilla protein powder - which not only provided sweetness from the low glycemic stevia, but a wonderful vanilla flavor to the pancakes. The result, the kids gobbled them up and my husband, whose appetite had been sparse, asked for a second large pancake. Two thumps up - family approved!  We hope you enjoy these pancakes. If you have children in the home, get them involved. Kids love to use the coffee grinder to grind up the seeds.

These pancakes provide fuel for the brain and muscles. Because they are low glycemic - it is the perfect pancake recipe for those conscience of stabilizing blood sugars, such as those with type 2 diabetes, high cholesterol or high blood pressure.

Vanilla Vegan Protein Pancakes
(Gluten Free, Egg Free, Dairy Free, Soy Free, Low Glycemic)

1 cup almond milk
1/2 cup teff flour
1/2 cup sweet sorghum flour
1/4 cup of freshly ground quinoa to make flour
1 T of freshly ground flax seed
1 T of freshly ground black chia seed
2 scoops Arbonne essentials vanilla protein powder
1 cup organic applesauce
1 t. quality vanilla extract (do not use artificial!)
2 T of quality cinnamon
1 t. Baking powder (Rumford aluminum free)
1/2 cup unsweetened Silk original almond milk
3 drops liquid stevia extract (NOW Better Stevia Liquid Extract - optional)

Mix all ingredients in order listed above until well blended. Add extra milk if desired. 
Stevia extract is optional, the pancakes are sweet enough with the vanilla protein powdeer and sweet sorghum flour.  Depending on the desired consitency, you may wish to add up to an additional 1/2 cup of almond milk.

Place on hot ceramic or stainless steel flat pan on medium temperature, that has been prepped with 1/2 t. of cold pressed organic coconut oil.  Make sure pan is hot (medium heat to start) before placing batter on pan. Batter should sizzle when making contact with the pan. Turn down heat to medium low once pan is hot or your pancakes will burn.  It is important to avoid non stick cookware. Even unscratched, it leaches chemicals that are considered excito-toxins.

Serve pancakes with fresh fruit. Using a blender, puree some fruit to make a fresh syrup and add a couple drops of raw honey if desired. Or serve with locally produced maple syrup.

Protein sources for this pancake are in abundance with the use of quinoa and Arbonne Essentials protein powder.  Flax and chia seeds are powerhouses for brain fuel and cell membrane repair. Complex carbohydrates, contrary to those who tout "grain free" diets, are critical for brain function. 

To your health,
Rita S.

Honey Whole Grain Gluten Free Bread

I am pleased to announce that I have adapted a recipe originally found in my Whole Life Nutrtion cookbook for our bread maker. We have had our bread maker stored away for several years, since we adopted a primarily gluten free lifestyle.

I have no pictures, yet, as my family and our friends made this bread disappear quickly. It is many thumbs up above anything we have bought at a gluten free specialty bakery.

Honey Whole Grain Bread

Blend dry ingredients with whisk or wooden spoon:

1 c. sweet sorghum flour

½ c. tapioca flour

½ c. almond flour

½ c. Teff flour

¼ c. arrowroot powder

1 ½ t. xanthum gum

1 t. sea salt

½ t. baking soda

Lightly whisk wet ingredients:

1 ½ c. warm water (100 to 110 degrees F)

1 t. whole cane sugar

¼ c. honey or organic agave nectar

1 pkg. active dry yeast (or 2 ¼ tsp.)

Directions:

Follow individual bread maker instructions for order of ingredients.

This recipe follows West Bend instructions.

Place wet ingredients into bread maker pan. Add blended dry ingredients on top of liquid. Make well in center, add yeast.

Place into breadmaker.

Select settings:

·         2 lb.

·         Basic

·         Light Crust

When signal alert is heard, check to ensure additional dry flour is not needed, or liquid. Add sorghum flour if necessary.

Enjoy this bread fresh, or toasted with a bit of organic butter and sprinkle of cinnamon.  I have not tried making this without honey yet, but I plant to do so for a lower glycemic bread recipe.

To your health,

Rita S.