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Food allergy guide and meal plans

Gluten Free, Dairy Free Pancakes

October 13, 2013 //  by Marian Mitchell//  Leave a Comment

My journey into gluten free living started when my daughter was 6 weeks old. She suffered from colic. I was already avoiding dairy, eggs, citrus and for the most part soy. She was still vomiting and crying uncontrollably every night for 5+ hours. I finally decided to cut out gluten and see if that helps. I hated that she was hurting and I couldn’t help her. After 2 weeks, her colic was gone and hasn’t come back since. I know what it’s like to try to live with special dietary needs. I am lactose intolerant and allergic to corn. Well corn is in EVERYTHING. Especially gluten free foods. My mom has to be gluten free for a couple years now and has been a great support for me. She has some wonderful, delicious recipes and has modified them to be as corn free as possible for me.

One breakfast that kids and adults alike love is pancakes. I have missed pancakes. I use to do whole wheat and buckwheat flour pancakes with cinnamon with my son. I haven’t tried buckwheat flour without the whole wheat as I don’t have access to my vitamix to make my own buckwheat flour and I am having a hard time finding buckwheat flour by itself. My mom made these amazing pancakes a couple weeks ago, and oh my goodness….amazing. They are sweet and filling. Be warned though, gluten free falls apart easier than foods containing gluten. These are more…sticky than other gluten free recipes we’ve tried, but still aren’t the same as bisquick pancakes.

Here is the recipe:

Ingredients:

  • 1 1/4 cup sorghum flour
  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 3 tsp sugar in the raw
  • 3 tsp baking powder (try to get aluminum free)
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup vanilla almond milk
  • 2 tbsp butter, melted (dairy free option is 2 tbsp melted coconut oil)

Directions:

  • In one mixing bowl, combine all the dry ingredients. Sorghum flour, coconut flour, almond meal, sugar, baking powder and salt.
  • In another smaller mixing bowl, whisk eggs, milk and butter (or coconut oil), then add to dry ingredients. Mixing just until moistened. Be careful to not over mix.
  • In a hot griddle, put down a little butter or coconut oil and make your pancakes.
  • Add your favorite topping. We like to use a fruit compote or pure maple syrup.

I hope you enjoy these pancakes as much as we do.

Category: Breakfast, Family Health, RecipesTag: breakfast, dairy free, gluten free, healthy, soy free

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Hi! I’m Marian

About UsHere at Road to Living Whole we make following your doctor's therapeutic diet plan for your health recovery effortless. We have a variety of resources for you including meal plans, online webinar courses, and coaching services all designed to cut out the guess work so you can live your life and quickly regain your health. We are so glad you are here.

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There is little you can control outside of yourself. Love yourself well.
Food is the foundation. It is not the end all be a Food is the foundation. It is not the end all be all but without a proper diet for your body and it's needs, you will never experience true health.

I know plenty of uber fit people who have no energy, periods all over the place, can't sleep, struggle with acne, and even experience chronic pain because their diet isn't right for them.

Learn how to cook. Eat90% real food. Figure out how to eat for your specific needs. Watch your health soar.
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Hi! Lots of new faces around here so I thought I w Hi! Lots of new faces around here so I thought I would introduce myself.

I'm Marian. Integrative Nutrition Health Coach who specializes in helping people reach their best health despite any complex health condition.

I love food. Food is a social and emotional experience that everyone can enjoy no matter what they have going on when I'm on their team.

Along with loving food and helping people eat, I love my family. Blended family with 4 kids keeps life crazy busy and I wouldn't have it any other way.

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