Vegan and Gluten Free are the buzz words of the year it would seem. Everywhere I turn, or research, I see recipes for vegan and gluten-free and it baffles me the things that people call vegan and/or gluten-free. The perfect example was the gluten-free guacamole recipe I found on Pinterest. Really? Are you really labeling guacamole gluten-free? It makes no sense to me but sure enough these buzz words are everywhere.
In all seriousness though I have decided to alter my diet once again. I had a decent race at Ironman Arizona but felt I was carrying around a few too many pounds when I went into the race. I have also noticed that in the past year that my stomach looked bloated on days after I ate tortillas or a sandwich. I never really put one and one together until Jeff decided to read Wheat Belly even though Nora recommended it to me months ago. It was that move that sparked a thought that maybe it truly was wheat that I was consuming that lead to the bloating. I did a few days where I would not eat any wheat and noticed a difference. I was more alert and had more energy nor was I hungry at the end of the night. It was odd but it did seem to have an effect on me.
Recently I purchased the book Wheat Belly myself and within the first chapter I knew this was going to be the next change I made in my diet. Since then I have made a slight few changes and have noticed a difference already. Getting ready to head into the holidays and essentially training for Ironman Texas I want to make sure I am doing what I can to race and get that elusive sub-11:30 time.
With that being said here is a recipe I have toyed with over the past week that has come out delicious and is wheat free which means it is gluten free. On top of that it is vegan and oil free as well.
Carrot Cake Pancakes
Ingredients: 3/4c Rolled Oats Ground (or oat flour), 50g Carrots, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp cinnamon, 1/2 tsp vanilla, 1/2 tsp nutmeg, 1c Coconut Milk, 0.5oz Pecans
Nutritional Information: 458 calories, 59g Carbs, 20g Fat, 12g Protein
- In a blender add the oats and blend until they turn into a powder (flour).
- Once blended add in the other ingredients and blend until a batter is formed.
- Place batter in fridge for 15-30 minutes to thicken a bit.
- On a griddle or non-stick pan use a small amount of cooking spray and pre-heat.
- Once hot pour the batter into the pan in the size of the pancakes you like to eat.
- Once steam bubbles show up and the edges turn a bit brown flip and cook on the other side for a few more minutes.
- Top your pancakes with pecans and maple syrup (nutritional information does not include syrup)
Additional toppings include: raisins, pecans or walnuts, coconut
This is a great tasting breakfast or brunch that takes little time to make.
What are your favorite recipes that would typically use wheat in them?
Have you gone wheat free? What were your experiences?