Dance Party Pancakes

Saturday, Mar 5 2011 Adventures!, Cooking!

My mom recalls that the first time she gave me cow’s milk it dripped down my chin leaving a bright red streak. As a kid, I was allergic to wheat, dairy, citrus, tomatoes, and chocolate. Although I’m too old now to remember the consequences of dietary indiscretions at such a young age, I am told that there were hives and other unpleasantries. Around 4 years old, all noticeable symptoms disappeared and I went about my way, leaving carob chips and sesame snacks behind forever.

Fast-forward: 28 years.

On the heels of a 3-week gluten-free, dairy-free, sugar-free, alcohol-free cleanse last April (2010), I discovered that I was unable to seamlessly reintroduce gluten and dairy to my diet. While on the cleanse, I felt great and my skin cleared, my energy was good and after a few days, my digestion was impeccable. When the cleanse concluded, I tried to go back to my prior ways—toast for breakfast, cream in the Earl Grey, pasta on semi-regular rotation. It was a non-starter. Mild rashes were appearing on my face, my digestion was off, the glow was gone and stomachaches reappeared. Nuts.

Enter: New way of being.

So here I am, a year later. Gluten-free, dairy-free, very few nightshades, citrus on occasion, and coffee only sometimes on the weekends if I feel like it. You might be thinking, “That’s a lot of stuff to give up.” Au contraire! I haven’t given up anything except lousy energy levels, bad skin, and persistent gut problems.

There is so much good food to be had. We have access to more amazing edibles and high-quality ingredients than ever before. In fact, this process of developing a new way of nourishing myself has been a delicious, creative and exciting experiment. There is nothing to mourn, only a vast new world of culinary adventures to be had.

And with that, I offer you the first recipe I developed when I changed my way of feeding myself.
Friends, I give you:

Dry Ingredients
  • 1/2 c. Brown Rice Flour
  • 1/2 c. Sweet Rice Flour (also called Glutinous Rice Flour)
  • 1/2 c. Millet Flour (or Corn Meal)
  • 2 T. Flax Meal
  • 1 1/2 t. Baking Powder
  • 1/2 t. Salt
  • 1/4 t. Cinnamon
Wet Ingredients
  • 1/2 c. Coconut Milk (the fatty, canned kind)
  • 1 c. Water
  • 3 T. Melted Butter or Grapeseed Oil
  • 2 Large Eggs
  • 1/4 t. Vanilla Extract
  • 2-3 drops Almond Extract (optional)
  • 6-8 drops Stevia (or 1-2 T. Sugar/Honey/Agave)
  • 1 Ripe Banana – Mashed

1. Mix dry ingredients in bowl with whisk.
2. Mix wet ingredients in separate bowl, with whisk.
3. Add wet ingredients to dry. Whisk.
4. Stir in 1/4 c. Chocolate Chips.
5. Cook on skillet/griddle with oil as you would all other pancakes.

Best prepared with your favorite dance jams. Enjoy with friends. Makes enough for 2 -3, usually.

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