The hubs and I were with a company of my just turned 11 year old nephew. I have been talking with him and his mom about healthier eating options. So when I announced that I will be making him pancakes for breakfast. His reaction? “What?? But I thought…Okay!!!!”
Hahaha! A precious reaction…. It has been his understanding that healthy options mean bland, unappetizing food. No wonder, most people drop off their “diet” plans way too often. People think they have to give up their regular diet and start eating “good” food that they don’t enjoy. It does not have to be this way. What I have found in my journey of overcoming habitual eating of unhealthy foods is simply to crowd out these food. We can only eat so much, right? The key is to be prepared. Have healthy food with you. Learn how to cook. Prepare and bring food with you! Because if we don’t and we get hungry, we will eat whatever is available. And unfortunately in this world we live in right now, the vast majority of what’s available are the “convenient” ready made crappy food-like things.
Another key point that I found essential to staying on track is to not feel deprived. I don’t know about you, but if you tell me I will have to say goodbye forever to muffins and pancakes, there’s no way I will be able to stick with it. So what can we do? Swap ingredients. Think outside the box. Better alternative to refined flour is coconut or almond flour, for a gluten-sensitive person like me for example. Go look up some reading resources I listed on my “About Me” page to learn more about the most current nutrition research. You will learn why refined flour, refined corn sugar (AKA high fructose corn syrup), artificial sweeteners and vegetable oil should be avoided AND why eggs are totally demonized for no good reason. Pasture raised eggs are up there in terms of its nutritional profile. Question what you’ve been told. Do some smart investigating. The information is out there. But you’ve got to search for it.
Geeze! I did it again… Let’s get back to the pancakes. So I’ve had my share of crumbly gluten-free pancakes. They are okay, but I’m really missing my fluffy pancakes. Because you see, gluten is the stuff that gives bread and pastries that chewy texture. Now that the gluten is gone, that bread’y bite is also gone–UNTIL now. Tapioca flour to the rescue!!! Yey!!! Now tapioca is not very nutritious, but it serves its purpose of giving back what you miss in regular breads. I compensate by adding other nutritious ingredients: almond flour, coconut flour, eggs, coconut milk.
Recipe under a separate post. See here.
- 1 cup tapioca flour
- ½ cup almond flour
- ½ cup coconut flour
- ¼ cup chia seeds (optional, see notes below)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of seasalt
- coconut oil for greasing (or grassed butter or ghee)
- 6 large eggs
- 1⅓ cup almond or full fat coconut milk
- 2 tablespoons organic raw honey
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoon vanilla extract
- Optional: unsweetened shredded coconut for garnishing, 100% maple syrup or more raw honey for garnishing and/or more sweetening
- Mix together all the dry ingredients (from the tapioca flour to the salt).
- Then mix together all the wet ingredients: whisk the eggs first, then add in rest of wet ingredients then stir all together.
- Combne the dry with the wet ingredients. Mix thoroughly .
- Grease a large skillet and over medium heat. Once heated up, ladle in no more than 3-4 inch pancakes in the skillet. Any bigger and it can be harder to flip. Once holes appear in the surface of a pancake, flip it. Each side takes about 3 minutes. Repeat for the rest of the batter.
- Top with more butter or ghee if desired, and smother with the chia raspberry jam as shown in the picture. See recipe here.
- Note: If you have almond flour allergy, you may use all coconut flour, so use one cup. Or the reverse can be okay, too. If doing all coconut flour, you may have to add more liquid as the coconut flour tends to require more liquid. Since I always have chia seeds in my pantry, I always add it in to whatever i can add it in! Because chia seeds can thicken up the batter, you may also have to add more liquid. That's all making food is about: lots of tweaking. Don't worry, you'll get the hang of it after a while of doing it. Practice makes perfect. Enjoy!
- Add tog