Sunday, January 10, 2010

WISH TV-Celiac Disease Increase Baffles Doctors

(Gluten-free) Flourless Pumpkin Pancakes w/Homemade Blueberry Syrup

Over the last 50 years Celiac Disease has become much more common, affecting 1 out of 100 people. Doctors attribute this increase to changes in our environment and processed food-like substances alien to human physiology. (Mayo Clinic)
Celiac Disease is our immune system reacting to gluten in the diet by attacking villi in the small intestine where nutrients get absorbed A gluten-free diet is a must for people with celiac disease or an allergy to products containing wheat. Unfortunately, it goes largely undiagnosed.
It's not so easy being gluten free. Not only is gluten found in grains like wheat, barley, oats and rye, it's also added to many foods as a thickening agent. For example, some ice creams and even ketchup contain gluten. The simple solution: avoid wheat products and processed foods made with processed wheat.
At home Sandi and I prepare these fiberlicious, healthy and non-gluten pancakes for the family. If you’re discreet and don’t shine a floodlight on the change, no one will notice because they taste so darned good. Recently we’ve begun adding organic pumpkin puree and ground flax seed to goose up the nutrition, fiber and omega 3 essential fatty acids.
Please avoid Aunt Jamima Pancake mix as well as her Syrup. The pancake dry-mix brims with aluminum anti-caking agents, refined white flour (the villain) and the ‘syrup’ is composed of harmful High Fructose Corn Syrup and yummy artificial flavorings. Opt for the real thing. You and your loved ones deserve the best. Instead of artery detonating butter, try Smart Balance omega 3 fortified butter substitutes.
This scrumptious recipe yields many little pancakes or several biggies

Gluten-Free Pancake Mix (Bob’s Red Mill & Hodgson Mills @ Grocery)
4 organic egg whites
1/3 cup of pumpkin puree
2 tbs. ground flaxseed meal (use a coffee grinder)
½ cup chopped walnuts
½ tsp of ‘real’ vanilla extract
1 tsp of cinnamon and a pinch of nutmeg
Whisk the egg whites till lightly frothy.
Warm up the skillet or griddle to medium high heat
Per instructions, in a large bowl, mix spices and incorporate together with a wire whisk
Work in the egg whites, pumpkin puree, flax, walnuts and vanilla.
Lightly spray a griddle or pan and cook at medium heat.
Flip them only once when you see the first tiny bubbles form.
While the pancakes are browning, over low heat, gently warm the ‘real’ maple syrup.
Shut off the heat before it comes to a boil then add 1 cup of fresh or frozen blueberries.
Set aside
Serve immediately topped with your fresh, homemade blueberry syrup.

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