Gluten Free Pregnancy Pancakes
Last October when we found out we were pregnant for the first time, my head was instantly filled with questions; Is it ok that I drank wine last week? When is our due date? Am I going to start puking? Should I eat pickles and ice cream? What vitamins should I be taking?
Needless to say it was my first instinct to head to the local Barnes & Noble and soak up as much information as possible.
After spending my Friday night sitting in the kids reading section taking notes and leafing through their entire pregnancy section, I decided on taking “The Mindful Mom-to-Be” by Lori Bregman home with me. Lori has been a doula for over 15 years and specializes in working with future moms and new moms on everything from diet to mind-body awareness. I really liked the way she broke her book down- each new chapter focusing on a new month of pregnancy so I could read it as my baby and I both grew. Each month I could focus on different journal entries, yoga poses and recipes while learning about the growth of our sweet little baby.
Unfortunately after 3 weeks of excitement and avid research, we found out I had miscarried. I was only about 7 weeks along, but nonetheless it was a difficult dealing with the emotions and guilt. I hid my pregnancy books away in my office so I wouldn’t have the constant reminder of our loss glaring back at me from my nightstand. It made me feel better to talk about the miscarriage so I was very open about it, and in turn I found out that many women that I consider myself close to have gone through the same thing - I had no idea! It was very surprising to realize how taboo the topic is and how common it is for women to have miscarriages, but after listening to my first dozen stories I began to feel normal again and I was able to change the direction of my energy.
Over the next six months I focused on my relationship with my husband, cleansing my body and clearing my heart-mind - letting to of fear, anger and resentment.
In early April of this year, I started an Ayurvedic Spring Cleanse with the intention of feeling what my body should feel like free of processed foods and mental clutter. In the middle of the cleanse I started to taste metal in my mouth, and I assumed it was from the teas I was drinking with my meals. I immediately took a pregnancy test that came back negative, but I was still not convinced because the metal taste would not go away. Even though Aunt Flow was late, I decided to wait another week to take another test in case the delay in my cycle was just a symptom of the cleanse. Sure enough on the last day of the kitchari mono-diet, our home test came back positive! This time around I didn’t need eleven home tests to prove to myself that I was indeed pregnant - everything felt right and my mind was calm.
That evening I rushed upstairs to pull out my handy dandy books full of pregnancy knowledge and was so excited to focus on feeding our little appleseed sized baby lots of foods filled with folic acid and vitamins.
Now in our fifth month of pregnancy, I have to share the recipe that Lori included in this month’s chapter because my husband referred to them as “The best pancakes he has ever had.” I must mention that Zach has no dietary restrictions so he is comparing them to the fluffy, sweet and doughy pancakes we all grew up eating. They are a must try!
With tomorrow being Labor Day I recommend that you start your day off with some light yoga and these easy to make pancakes. You will not be disappointed.
I made half of the recipe today and I had enough to feed 3 adults with some left over for tomorrow morning.
Let me know what you think!
Jenna’s Gluten Free Pregnancy Pancakes
I first worked with Jenna when she was pregnant wit her son and I’ve helped her through two pregnancies. She invented this pancake recipe and, needless to say, I went nuts over these. THey’re great for pregnancy because they’re high in protein, omegas and calcium. They also freeze well to keep on and for a simple breakfast or snack.
- 6 cups gluten free baking and pancake mix
- 1/4 cup cup ground flaxseeds
- 1 container (16 ounces) organic cottage cheese
- 8 ounces Fage Total or 2% yogurt
- 5 eggs (I use 3 eggs and 5 egg whites)
- 2 1/2 cups freshly squeezed orange or tangerine juice (or use almond milk or a mixture of half almond and half juice)
- 1 1/2 teaspoons vanilla extract
- Blueberries, chopped bananas, or chocolate chips (your choice)
- Canola oil
- Pure maple syrup (optional)
- In a large bow, mix together the baking mix, flaxseeds, cottage cheese, yogurt, eggs, juice, vanilla, and blueberries, banana, or chocolate chips.
- Heat some canola oil in a skillet. Use a 1/4 measuring cup to scoop each pancake month the skillet. Cook until the batter is just dry, 2 to 3 minutes per side. Top with our maple syrup (or leave plain) and enjoy!