When you first discover that you or a loved one are intolerant or sensitive to gluten and have anti gliadin antibodies by an immune response it can be quite daunting giving up so many favorite foods. However, with many great alternative options out in the market place it need not be a scary transition into the gluten free world.
Today's recipe I found at Ohsheglows.com and I am excited to share this delicious alternative to a standard tortilla, savory pancake or simple wrap that tastes amazing with any topping you choose to add to it. If you love that earthy flavor of chickpeas this recipe will not only satisfy your taste buds. It’s texture is a delight, it packs a nice protein punch, and contains fiber for a hearty breakfast or lunch. We recently served this recipe to a group of kids and parents at a free local event and it was a huge hit.
Due to its spongy consistency it can also easily replace egg omelets (for those of us that are allergic or vegan) and can be topped with ingredients such as avocado, homemade salsa, or grilled veggies to name a few. I have indulged in these delights for lunch more than a few times and each time garnish with different flavors. What’s also great about this recipe is how quick and easy it is to make and if you wanted to make a bigger batch to have for another meal you can refrigerate the batter for the next day.
This pancake is made with chickpea flour, aka garbanzo bean flour or besan, and can be purchased at most local health food stores. Locally, Organic Roots is your best bet. Brands like Bobs Red Mill are available, or you also have the option to scoop out your own amount from a bulk bin. It is also available to purchase from Amazon, Thrive market online or from a local Indian foods market.
I would not recommend using a stainless-steel skillet for cooking as the pancake might stick, however I tested on my go to cast iron griddle and it turned out beautifully. Non-stick skillets, as practical as they seem, are not recommended due to the toxins in Teflon that can leach into food.
For beautiful pics and step by step instructions on how to make these pancakes, you can click here.
This is a great breakfast substitution for those who like to eat oatmeal. While oatmeal is naturally gluten-free, it is often contaminated during processing. Even if you get gluten-free oatmeal, we still fight a battle of properly fueling the body. Oatmeal is almost entirely carbohydrate and very seldom do people eat other things with oatmeal to balance the meal out. This leads to large fluctuations in blood sugar causing fat storage and a shortened period of satiety. The breakdown of nutrients in this recipe will keep you full and satisfied while also keeping your blood sugar levels steady. If you are an athlete or active in the early part of your day, adding things like berries and/or yogurt will help get you a few more grams of carbohydrate to replenish the glucose (carbohydrate) you use during exercise.
Makes 2 Servings
1/4 cup walnuts (any nuts will work)
1/4 cup pecans
2 tbsp. ground flax seed
1tbsp chia seeds
1/2 - 1 tsp. ground cinnamon
1/2 - 1 tsp. nutmeg
1 over ripe banana, mashed
1/2 cup unsweetened almond milk (add more if desired)
1/4 cup yogurt or kefir
1/4 cup of fresh berries
2 tsp. pumpkin seeds
Serving size: 1 bowl
Total Calories: 383
Fat: 25 grams
Protein: 16.5 grams
Carbohydrate: 23 grams