If you’ve read my blog recently, you know my daughter is currently doing a modified elimination diet. Even though not one person has made a disparaging comment, I feel a little defensive about this decision. I don’t take drastic dietary changes lightly, even as a holistic nutrition student. Making big diet adjustments can be really hard on anyone, and for kids even more so. But, here we are, and on day 5 no less. It has not been fun for her, but I’m doing my best to make foods for her that are similar to what she already loves. Yesterday I made a quesadilla using brown rice tortillas and goat’s milk cheddar. Let’s just say that wasn’t a home run.
But on Saturday morning, I made chocolate pancakes using the spelt flour that was recommended by our nutritionist. They were delicious and she asked for them again yesterday. SUCCESS! Sadly I forgot to snap a photo for the blog, but rest assured they looked fantastic.
They aren’t gluten-free, but rather wheat-free which is part of our protocol. They were fluffy (but also dense, if that makes any sense?!). And the taste was on par with traditional pancakes. Here’s how I made them:
2 cups spelt flour
4 teaspoons baking powder
1 teaspoon vanilla extract
1 1/3 cups milk (we used Ripple milk, a new milk made from green peas)
A generous sprinkling of dark chocolate chips or blueberries
Butter (we used Earth Balance vegan butter)
Whisk the dry ingredients together in a large bowl.
Mix the wet ingredients together in a separate bowl.
Slowly fold in the wet ingredients to the dry, mixing thoroughly.
Add in chocolate chips (you can also use blueberries or whatever add-ins you prefer). I didn’t measure the chips, but rather eyeballed to our preference.
Melt a little butter in the skillet and add a mixing-spoonful of batter to the hot surface.
Cook, checking for doneness frequently. When the pancake is firm enough to flip, turn over and cook until done.
ENJOY! Please let me know what you think of these pancakes if you make them at home! I always love comments and shares.
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