Giving up grains myself was pretty easy. I miss farro and Tuesday night pizza- probably more the ritual of it than the pizza itself- but when I think about it, the way I feel living grain-free is so very worth it.
“Will you never eat bread again, ever?!?” people ask me… yes, I will eat bread, and I look forward to it, when it’s worth it. I’m not saying grains don’t pass my lips… I am in the restaurant business, and I love food, and I think rigidity is ridiculous. We all have the luxury and the privilege of making choices for ourselves, every day, and I am thankful and grateful that I am able to make choices that help me be the healthiest version of myself.
I am even more thankful that I have two amazing kids who have embraced me on my journey to make us a healthier family. Calder has tried more new foods in the past few months than he has tried in the past few years. Hayden excitedly takes bites of absolutely everything and takes his FCLO with virtually no complaint. Josh eats every single dinner I make happily, and thanks me for it, and does (mountains of) dishes without complaint, even when I’m sure he is sick to death of being a recipe guinea pig and would be happy with another burger. I am one lucky girl.
One of the boys favorite recent breakfast auditions were my take on these pumpkin pancakes that I found at Balanced Bites (an amazing resource… if you have time, check this site out… so much relevant, accessible information!). They are texturally appealing, which can’t be said for all Paleo pancakes. They are amazing topped with our version of maple butter – equal parts softened grass-fed butter and pure maple syrup. They are a snap to whip up, the recipe is easily halved or doubled, and they make for a great afternoon snack… for kids and adults.
- 4 eggs, beaten
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons coconut flour
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- pinch of ginger
- pinch of nutmeg
- pinch of salt
- Whisk the eggs, pumpkin, vanilla, and maple syrup together.
- Sift the coconut flour, baking soda, cinnamon, ginger, nutmeg and salt into the wet ingredients.
- Whisk to incorporate all lumps of flour, 1-2 minutes.
- Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Then, add the melted oil to the batter, whisking constantly to incorporate into the batter.
- Add additional coconut oil to the skillet to give it a good slick, and spoon about ¼ cup of batter into the skillet to make each pancakes. When a few bubbles appear, ease a spatula under each cake and flip once to finish cooking.