For those of you who have followed along you have witnessed my dipping in and out of the paleo world on occasion. In fact my paleo recipes (the couple that exist on here) are my most searched recipes. I have found some useful recipes but I can’t say I stick to eating Paleo all the time…or even most of the time for that matter. We are on a gluten free kick right now, for the third time, but this time I’m trying to limit the starchy gluten free fillers like muffins, pasta, chips, crackers, etc. Since my son is allergic to lots of things, he’s lucky to get anything he’s not sensitive too….so he still gets the rice crackers and other goodies. My daughter does not have any food allergies, but does have a sensitivity to dairy. While she can tolerate gluten, I noticed her mood and behavior are better on a gluten free diet. I can tolerate gluten as well, but feel much better off of it. Anyways, coming up with lunch ideas is difficult to say the least. I have a couple of pretty picky eaters. My daughter will not eat any meat….lunch meat, chicken, whatever. She will for dinner, but it’s a no-go at lunch. I’ve tried it many times and it always comes back home. She hates the gluten free bread unless it’s toasted, and toasted bread doesn’t taste good after it has been sitting for a few hours. She can’t have any nut products in her lunch because she sits at the “nut free” table with her best friend. My options are very limited. One weekend I made some “paleo pancakes” for us and thought that they would make a good “sandwich” bread or wrap for lunches. It ended up being more of a folded flat bread than a wrap, but she ate it….so I count that as a victory!
I found the original recipe for Traditional Pancakes at fastpaleo.com. These are by far the best paleo pancakes I have had, and I’ve tried lots! I followed the recipe for the most part, but used maple syrup in place of the honey and for milk I used Flax Milk. The flax milk may not be strict paleo, but it’s all we have in this house due to allergies. Anyways, the pancakes were awesome!…and there are no nut flours involved which is also a plus. So, I made another batch to use as wraps, but left out the maple syrup. You can also probably cut back or eliminate the salt if you’re leaving out the sweetener. I would say probably 1/4 to 1/2 tsp would be better. Once I made them I let them cool them placed them in a sealed container in the fridge. They lasted through the week. I used one pancakes (which was pretty large…maybe 5-6 inches across) put sunbutter and jelly on it, folded it half and cut in half. Perfect for lunch. She liked it until we got towards the end of the week and my last pancake was a little burnt. Oh well! This week we’ve moved onto rice cake sandwiches with sun butter and jelly. I’ll switch back to the pancakes/wraps next week to mix it up a bit.
My food photography leaves much to be desired and for that I apologize. My last minute iPhone shots aren’t cutting it. You can see from the first pic that the batter spreads out into a perfect circle. Unfortunately when I flipped it, I lost my perfectly shaped pancake (sandwich bread). It still tasted good though!…even a few days later.