We’re going on 3 months of gluten and dairy free eating, and I can honestly say that after the first 2-3 weeks, we’re doing great with it. The first 2-3 weeks… withdrawal. To the max. (Seriously. BAD.) But after week 3, we started doing and feeling great. We’ve settled into a good rhythm. We’re not crazy with cravings, and we’re eating lots of delicious, healthy foods.
That’s not to say there aren’t things we still miss–strong cheese, artisan bread, pizza, and pancakes among them. So… we’ve adapted. Because it was a gloomy weekend. And also, I heart pancakes.
I’ve said it before and I’ll say it again… I’m grateful that gluten free, vegan, and Paleo diets are so trendy. This one is, I believe, Paleo-friendly (some Paleo eaters avoid using extracts, but others are fine with them) and is definitely gluten and dairy free. These were heartier than regular pancakes, and more filling. I used almond meal as the “flour” base. Almond meal is made from ground almonds, so it’s rich in vitamins, protein, and has a subtle, sweet almond flavor.
If you’ve never bought almond meal before, Trader Joe’s seems to have the best price, though Bob’s Red Mill and Nuts.com make good ones. Also, please take heed of the notes. I’m no expert, but my limited experience with almond meal is that it’s very delicious, slightly sweet, but also a bit more delicate than wheat flour. You need to have the courage of your convictions when flipping these pancakes. Just think Julia Child, and you’ll be fine.
Recipe adapted from The Roasted Root