It’s been a while since I’ve eaten a pancake. Ok, quite a while, actually. Although gluten-free pancakes are pretty easy, grain-free is a different story, especially for those of us who find almond flour too tough too handle. Then I saw something online (I think it was on Facebook) about making pancakes from eggs and a banana. Seriously! Well, I was so curious I just had to try it. It works! I’ve made them a few times now, and I have been pleasantly surprised.
The recipe is easy – 2 eggs, beaten + 1 smushed banana. That’s basically it, although I usually throw in a dash of cinnamon and a couple drops of vanilla, just because. As you can see in the picture, they aren’t as thick as a “grainy” pancake, more like a thicker crepe. Still yummy, especially smeared with almond butter. (Fair warning: a pretty strong banana flavor so if you aren’t crazy about banana, this recipe might not be your favorite).
This is a great resource especially now that so many fruits and vegetables are available. Yes, we all need LOTS of fruits and vegetables, but before you buy, take a look at Environmental Working Groups “Dirty Dozen” for the year so you can make informed choices. Sometimes organic isn’t absolutely necessary, and some things you really want to make the extra effort. Click here for the 2012 list.
My new favorite product! Yes, that was me doing the happy dance in the grocery store aisle when I first found Amande yogurt. It’s made from almond milk, fruit-juice sweetened, thickened with pectin (that’s a good thing), no GMO (a very good thing!), and it wasn’t crazy expensive. I had my fingers crossed that I would like it since I can never buy anything that is already made, and to my delight – I love it! All the flavors are yummy but still a little high in the sugar grams for me, so I usually stick to the plain and add a bit of fruit, walnuts, etc. Another trick is to take one spoonful of one of the flavors and add it to my dish of plain. It adds a bit of extra flavor but not too many grams of sugar. It’s so good, and my body is very happy that I can eat yogurt now. I am still experimenting with making my own coconut milk yogurt as well, but it is a huge luxury for me to actually be able to go into a store, buy something, and eat it – yeah! Stay tuned – I’m working on using it for some frozen yogurt as well.
I found a great article discussing the way we, as Americans, are eating and the retail establishments that are supporting our childish ways. (Think cupcakes!) Really interesting reading – check it out here.
Check out this interesting article – Face Facts About Sugar. Yes, among the myriad of other health problems it can cause, it also can cause wrinkles and sagging, especially after 35. Yet another reason to think about whether that sugary treat is worth it?
I am so happy to report that two of my favorite authors/resources have new cookbooks available. Check out Quick and Easy Meals from Mark Sisson (the Primal Blueprint guru) and you can pre-order Gluten-Free Cupcakes by Elana Amsterdam (the almond flour expert). New recipes – I can’t wait!