Almost Grain Free Diet Day 11: Gluten Free, Grain Free Pancakes
Posted Oct 04 2010 8:15am
I have a list of foods I almost never crave, yet swear they are the most delicious thing that has ever grazed my palate when I get around to eating them. Oddly enough, pancakes are on my love, but hardly ever crave list. You would think pancakes would hold a top spot for a person that loves bread and carbs as much as I do, but they probably don’t even make the top 20. Weird, I know! I’m also not too crazy about maple syrup. I like it, but I have no problem not drowning my pancakes or waffles in it. It’s a little too sweet for me.
Now that I’ve proclaimed my indifference towards pancakes + syrup, I’ll probably start craving both 24/7 for the next 6 years. ha!
In a mixing bowl, add in: egg whites, baking powder, and sweetener; mix together — you’ll notice the baking soda starting to work, which will make make the egg whites fluffy
Add in coconut flour and almond flour, plus the xanthan gum*; mix well until batter forms
Preheat nonstick pan with butter, pour in batter
Flip over when browned on one side
Makes about three 3-4″ pancakes, 1 serving, 280 calories (180 without the butter)
Note: xanthan gum not necessary, but it thickens the batter a bit. With it, the batter is like a very thick custard.
I melted 2 TBSP seedless raspberry Polaner All Fruit (80 cal) in the microwave, then drizzled it over my pancakes instead of maple syrup. YUM!
With a side of fresh pineapple chunks (including the core!) and one cup of Real Goodness nonfat lactose-free milk (80 cal)
These were YUMMMMMMMY! The texture wasn’t exactly like regular pancakes, but they were definitely contenders!!
Feeling like I was mastering the use of coconut flour, I decided to make a batch of grain-free rolls using it as the base. I ordered 2 muffin top pans from Amazon and they were delivered 2 days later. I was so excited to receive them! I was beginning to wonder if I just imagined their existence being I couldn’t find one in stores! lol
Gluten-Free, Grain-Free, Coconut Quinoa Rolls with Flax Seed and Garlic
1 cup coconut flour
1/2 cup quinoa flour
2 large eggs
6 TBSP / 45g flax seed meal
2 packets Truvia or other zero calorie sweetener
1/2 teaspoon garlic powder
1/2 cup warm water
1/2 TBSP baking powder
In a mixing bowl, add in eggs and beat, then add in sweetener and baking powder; mix well
Add in flours, flax seed meal, garlic powder and mix together
Add in warm water as needed, no more than 1/2 cup or the centers won’t cook right
Spray muffin top pan or other baking sheet with nonstick cooking spray, preheat oven to 375F degrees
Evenly divide dough into 6 rolls
Bake on 375F degrees for 12-15 minutes or until bottoms are browned
Makes 6 rolls, approx. 188 calories each
These tasted very garlicky, so adjust to your preference. They’re also very doughy, so I’d suggest toasting them before you eat them to get them crispy. I recommend slicing them in half–very carefully!–and toasting both sides. I’ve only eaten one of them directly after baking them, but plan to use them as a base for pizza.
Thursday’s Almost Grain Free Menu
One Sargento reduced fat mozzarella string cheese
Coconut/almond flour pancakes with seedless raspberry fruit spread
Fresh pineapple chunks
1 cup Real Goodness nonfat lactose-free milk
One homemade grain-free garlic roll with 2oz no salt added tuna fish, 1 TBSP Hellmann’s olive oil mayo, baby spinach leaves
Small salad with romaine lettuce, red onion, EVOO + vinegar