Nearly two years ago my son was diagnosed with an autoimmune disease that has altered our course in life. One of the biggest changes that occurred was with our diet. I began studying food as medicine and tried to learn what he should be eating in order to be his healthiest. There are a lot of different views for his particular ailment, so I went on to research wellness through food and nutrition for everyone, not just those who are ill.
Through my research I came to the non-scientific and non-professional opinion that gluten is something that should be consumed in moderation. Not just for my son, but for everyone. I always knew that glucose and refined sugar should be limited, and I suspect that dairy should be removed from my son’s diet as well.
So what exactly can he eat?
He can have many of the same foods that he ate before, we just needed to modify how they are prepared. Rather than purchasing premade products, we make our own and we use gluten free ingredients. Grace Foods makes a wide range of natural coconut products that are excellent substitutions for baking. The Organic Virgin Coconut Oil, Organic Coconut Flour, Organic Coconut Milk and Organic Coconut Sugar are all delicious, gluten free, dairy free and perfect replacements for their gluten and glucose filled alternatives.
Pancakes are a popular weekend breakfast in my home, and I value the antioxidant properties of blueberries, so blueberry pancakes are ideal. Using the Grace ingredients listed above, I was able to make these gluten free Blueberry Pancakes.
A light and fluffy interior with crispy edges, these pancakes have a hint of coconut flavour. No one will ever guess they are gluten free!
Gluten Free Blueberry Pancakes
Prep time: 10 minutes Cook time: 15 minutes Serves: 6
- 4 eggs
- 1 cup Grace Organic Coconut Milk
- 2 tbsp Grace Organic Coconut Sugar
- 2 tsp vanilla extract
- 1/2 cup Grace Organic Coconut Flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup blueberries
- 2 tbsp Grace Organic Coconut Oil
- Maple syrup
- Whisk eggs, vigorously, for 2 to 3 minutes.
- Whisk in organic coconut milk, organic coconut sugar and vanilla. Stir in organic coconut flour with baking soda and salt until well combined.
- Let stand for 5 minutes.
- Stir in blueberries.
- Melt some of the organic coconut oil in a large, nonstick skillet set over medium heat.
- Add batter into skillet. Cook for 2 to 3 minutes or until the bottoms are set and golden. Flip and cook until golden and cooked through
Tip: Use frozen blueberries when fresh are out of season.
- Nutritionals (2 pancakes – 1/6th recipe)
- Calories: 114
- Fat 5g
- Cholesterol 124 mg
- Sodium 100 mg
- Carbohydrates 12g
- Fibre 4.5g
- Sugar 4.5g
- Protein 6g
Low in calories and high in protein, these pancakes fit right into our nutrition plan. I found I needed to cook them longer than the recipe called for, and when I make them again I will add a little more Organic Coconut Sugar than the recipe called for. I prefer my pancakes to be a little sweeter so I can eat them without the maple syrup. Otherwise, they turned out really well and they made a perfect lunch in our case, and will be a filling breakfast.
I have been using Organic Coconut Oil in recipes for a while but this was my first experience with Organic Coconut Flour, Organic Coconut Sugar and Organic Coconut Milk. A good gluten free flour alternative can be difficult to find and this one works well. The Organic Coconut Sugar tastes great and worked well in the recipe, but contains the same caloric intake as white sugar. The glycemic index for coconut sugar is superior to white sugar though, so there are definite benefits to making the switch. The coconut milk was delicious and I even tried some in my coffee. It could be a permanent switch from almond milk, because I really like the mild coconut flavor.
If you are looking to make healthier dietary choices, Grace Foods is a brand you will want to look into. The Organic Coconut products allow you to continue enjoying the meals you have always prepared, in a more natural and healthy manner.