Pictured are the Chocolate Chip Pancakes from the Wheat-Free Market recipe you’ll find here. Wheat-Free Market has also just released its new Pancake Mix that is wheat/grain-free and made with healthy ingredients without the carb-overload of gluten-free pancake mixes. Recipes for other varieties of pancakes and waffles can be found in the Wheat Belly Cookbook and the Wheat Belly 30o-Minute Cookbook.
You’re licking your lips over some Wheat Belly Pancakes. Easy to make, tasty, with none of the health problems incurred by their grain-based counterparts. But what to put on top of them? Here are some ideas:
Berries–either as is or with whipped cream. You can also puree them in your food chopper/processor to pour on top.
Berry syrup–Puree the berries, then sweeten with a safe sweetener such as pure liquid or powdered stevia, monkfruit, erythritol, or xylitol. (Wheat-Free Market’s sweetener, Virtue, is another good choice that is 4-times sweeter than sugar, allowing a little to go a long way.)
Butter–Some people just enjoy the flavor of butter on their pancakes, especially flavored pancakes like the Chocolate Chip Pancakes pictured above, or blueberry pancakes. Choose organic, whenever possible. Ironically, butter (and thereby ghee) are among the least problematic of dairy products, since they primarily consist of the healthiest component of dairy, the fat, while lowest in the most problematic component, the casein (beta A1) protein.
Yogurt–organic and unsweetened, of course, and full-fat (if you can find it, or make it yourself from organic full-fat milk). Likewise, unsweetened kefir works great, also. Yogurts and kefirs can also be made from coconut milk (canned); I included the basics of how to make them in the Wheat Belly Total Health book, but the process simply requires the same setup and cultures as you would use for dairy yogurt/kefir, though the fermentation process takes a bit longer.
Do you have any other favorites you like to top your pancakes or waffles with?