Fluffy Pancakes
vegan, gluten-free, soy-free, oil-free, *but NOT taste-free
One of the top things that need to be eliminated if you have an autoimmune disease is gluten. The wheat in the U.S. has been hybridized by a process called “mutagenesis” or “mutation breeding.” This wide-cross method of hybridization should actually be classified as a GMO even more so than other GMOs because mutation breeding effects the entire genetic code of the plant by exposing it to radiation and chemicals. Treatment of wheat with these methods is scientifically proven to generate completely new genetic diversity and nonsense, missense and silent mutations.” In fact, some of the proteins in the new wheat hybrids are not found in either of the parents.
And this is why so many people are having a problem with gluten and acquiring autoimmune diseases. In short, the body ingests genetically mutated foods drenched in deadly chemicals and it triggers an autoimmune response.
Although some are able to reintroduce organic, ancient grain wheat after an elimination period of 90 days, some do better by eliminating gluten indefinitely. So with the need to eliminate gluten, who wouldn't miss nice, fluffy, pancakes? So after much experimentation, I've created a recipe that among taste testers has its top rave review as "the best pancakes I've ever had."
Another challenge in coming up with this tasty pancake recipe was in avoiding baking soda (which includes avoiding baking powder too since baking powder is simply baking soda mixed with cornstarch). As digestion is so important in healing autoimmune and for having overall good health in general, we want to make our digestion as optimal as possible.
So what's the problem with baking soda? As you probably know, baking soda has a very alkaline ph. This strong alkaline neutralizes the hydrochloric acid in your stomach. Having enough hydrochloric acid is necessary for good digestion for two main reasons.
1.) It's the hydrochloric acid which causes the release of pepsin in your stomach which is what breaks down the proteins in your food.
2.) Enough hydrochloric acid is needed to bring your stomach ph to the necessary acidity to trigger the release of bile in the small intestine. With your stomach acid neutralized, your digestion slows way down. The warm environment of your stomach causes the sugars in the food to begin to ferment in your stomach, causing gas and bloating. This gas can even push the food back up a little into the esophagus causing heartburn from the acid that is present in the food. When people get heartburn, what do they usually do? They take TUMS®, a strong antacid, slowing digestion down even more. We have found almost immediate relief from heartburn and stomach gas after a meal by taking fresh lemon juice instead.
So although baking soda is a very common baking ingredient, we avoid it to achieve better digestion and health. But making fluffy pancakes without a riser? A challenge indeed! But I'm up for the challenge, knowing that Jesus wants me to have the best health I can and He never takes something away without replacing it with something better. And I think He's led me to find a good solution.
Psyllium husk in blender. High in fiber, psyllium is something that some folks will take by the spoonfuls to keep their bowels moving every day, especially as they get older. Psyllium, along with the ground flaxseed or chia, create a texture to the batter that mimicks the stretchiness of gluten. Blending the batter whips many little air bubbles into the batter and the psyllium and flaxseed help to catch them in place. And voila! We have fluffy, gluten-free, pancakes!
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Fluffy Pancakes
vegan, gluten-free, soy-free, oil-free, *but NOT taste-free
INGREDIENTS
1 1/4 cup hulled buckwheat (soaked overnight or 8 hours, drained, rinsed well)
1 1/4 cup quinoa (soaked overnight or 8 hours, drained, rinsed well)
1/2 cup almonds (soaked overnight or 8 hours, drained, rinsed well)
2 Tbs ground flaxseed or ground chia
1 medium apple, pear, or banana
1 1/2 tsp Himalayan mineral salt
1 inch piece of vanilla bean
2 cups water
1 Tbs psyllium husk
DIRECTIONS
Soak buckwheat, quinoa, and almonds overnight or 8 hours. They can be soaked together in the same bowl. In the morning, drain with a strainer and rinse well.
Blend all ingredients except for the psyllium husk until smooth. Add the psyllium husk and blend again until combined. Pour pancakes onto a seasoned cast iron skillet on medium heat. Cook for 3 minutes then flip the pancakes and cook for another 3 minutes.
Serve with your favorite toppings such as maple syrup, coconut milk or cashew cream, fresh fruit, fruit sauce or nuts.
