When I was pregnat with my second daughter, Veda, I failed the glucose tolerance test miserably. What did that mean? I had full fledged Gestational Diabetes. UGH. I was not only shocked (I have none of the markers!) but I became utterly stressed and confused. I had no clue what I was going to eat. I even had to go on stress leave because I became obsessed with my blood sugar numbers and it was really wearing on me emotionally. Thankfully, I had an incredibly supportive midwife who allowed me to monitor myself and fully trusted in my approach to deal with it from a food perspective.
One of the things that I did was completely cut out all grains. This was the hardest thing for me to wrap my head around. We were already eating mostly gluten free, but how do you go about eating no grains? So I used all of the knowledge I have, and all of the passion I have for solving food problems and got creative. And I have to say, once we started eating this way, I felt INCREDIBLE. My last trimester, my skin looked amazing, my brain fog disappeared, and I had a ton of energy.
After Veda was born, I went back to eating as we did before I had GD. And it was not good. My skin got bad again, I was tired, and my brain felt foggy. I knew that this new grain free way of eating was right for me because of how I felt. So I listened and really haven’t looked back.
Now this isn’t to say I don’t ever eat any grains ever. I DO. I am a grown ass woman who can make her own choices because it is my body and I know whether the consequences of indulging are worth it to me or not. I am not on a diet. I am not “cheating”.
Our family is mostly powered by plants, and we all really enjoy that. It took a while for my husband to feel satisfied from a meal without a side of quinoa, but now we both are amazed at how filling roasted veggies can be.
One obstacle we face, though, is finding alternatives for our favorites. A lot of alternatives are extremely nut heavy. My oldest daughter has a lot of food allergies, so that makes things tricky! That is where buckwheat comes in! Though it says wheat in the name, it is actually a fruit seed! And it makes for some pretty awesome baking! Now don’t get me wrong, you aren’t going to have fluffy baking as if you used white flour – buckwheat is more dense than that. But because it is more dense, it feels more satisfying and satiating.
I have been wanting to create a pancake that I could make ahead and use as a quick breakfast for busy mornings. To be honest I am terrified of my daughter starting school because A) I hate mornings and B) We can’t just pour a bowl of cereal or oatmeal (due to her digestive issues). So these pancakes are the perfect solution because they keep well in the fridge for a couple days and easily reheat in the toaster or can even be eaten cold! They also hold up in the freezer, but I recommend sticking them in the fridge to thaw overnight as I found the toaster didn’t thaw them enough from frozen.
The best part about these pancakes though is that they are made in the blender. SO EASY. Throw everything in and BAM, you have pancake batter.
If you plan on eating them cold, I also totally recommend adding in 1 grated apple into the batter. It makes for a really nice pop of sweetness!
I hope you enjoy these tasty pancakes and that they help make mornings a little easier for you!