I love me some pancakes but gluten don’t love me.
It’s not that I’m allergic but rather, intolerant. And, I’ve chosen to ignore that fact for a very long time.
Ever since I was a kid I’ve had digestive problems that haven’t been terrible exactly but enough of an issue that I’ve suffered. I won’t get into details but suffice it to say that I have made changes to my diet and it’s paid off.
I also have had keratosis pilaris which is that rough bumpy skin you find on the backs of the arms and sometimes on the face and legs. It’s quite common as you may know and both my son and partner have it. Since we stopped eating so much wheat it has practically disappeared but it does comes back if we cheat for too long.
When I don’t eat it I feel better physically but I sure miss it. I love bread in all its forms but I have to put on my big girl panties and admit that it’s time to quit. That amongst other things that I’ll tell you about tomorrow.
Despite what doctors have told me I know that this skin condition is related to wheat. The skin is a reflection of what’s going on inside and to say it isn’t is just plain ignorant. Anyway, I’m not here to rant.
I’ve been on the hunt for gluten-free recipes that bring back that lovin’ bread feeling but it’s not been easy. So when I stumbled upon this recipe, quite by accident as I was just playing around, I was thrilled and so were my peeps. They gobbled these babies up in no time flat. Not only is this recipe gluten-free but it’s moist and delicious, not heavy and powdery tasting like some pancakes I’ve made in the past.
The next time I make these I am going to omit the egg for a vegan version.
If you make this let me know what you think!