LPR diet: Spelt pancakes with pear-ginger sauce

We've been cooking with spelt a lot lately because it's not a genetically modified monster like its hard wheat cousin that is used in practically all commercial bread nowadays. The main problem with this modern wheat is the gluten has been pushed to the max so high, light loaves can be made from it. But people who have gluten sensitivity can have pretty serious problems with this kind of wheat. So what, you might say- you don't have gluten sensitivity. Here's the deal: people are developing gluten sensitivity in record numbers nowadays, and maybe because of repeat exposure to this supergluten. Some experts think gluten sensitivity develops the same way lactose intolerances develop: continual exposure to the offending molecule just wears out your system's ability to digest the little bugger. This leads to chronic problems, one of which is our old friend Acid Reflux. So I've been trying to limit exposure to this wheat.

Abbey made a fantastic spelt focaccia recently. Since it is low in gluten, it results in a crumbly, dense texture- which makes it a delicious choice for a single rise bread like focaccia. It is almost like eating cake- a savory cake upon which you can make a sandwich. It may sound odd, but it is divine. So, I thought its cakiness ought to lend itself nicely to a pancake. The result was pretty marvelous. Here's the recipe:

Dry ingredients:

1 cup spelt flour. I used Bob's Red Mill.
2 tsp baking powder
1 tsp sugar
1 tsp cinnamon
a pinch of kosher salt


Wet ingredients:

1 egg's worth of Ener-g egg replacer, prepared with water
1 1/2 cups coconut milk
1 tsp coconut oil, melted if necessary

Whisk together the wet ingredients. Whisk together the dry ingredients. Fold them together until just combined, and let sit for ten minutes. Cook as you would any pancakes.

Ginger and honey are both good for the vocal cords, so I decided to combine them with a convenient ripe pear to make a nice sauce. Just multiply the below ingredients to make a larger quantity.

1 pear, peeled
1 tsp grated fresh ginger
3 tsp honey

I diced the pear in my hand and let it drop into a saucepan on medium heat. then I peeled a piece of ginger and grated that right into the pan. lastly, I added the honey, one tsp at a time, and brought to a gentle boil, and let it cook for ten minutes until it started to thicken.

After standing a few minutes, do whatever feels right- I put a line of it down the center of my pancakes and ate them like little tacos. Our daughter patted the sauce out evenly on hers, then added maple syrup. Either way it will be delicious!

Sunday morning breakfast: Oat pancakes

I've made oat pancakes plenty of times, but this time they turned out perfectly, so here, my gift to you, dear reader.

The proportions of ingredients were inspired by the wonderfully useful Amy Vanderbilt's Complete Cookbook.

Ingredients:

2 cups of rolled oats or oat flour; or 1 cup of unbleached white wheat flour and 1 cup of oats

2 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt

1 tbl sugar. I used brown but any can be used. It can also be omitted.

2 large eggs

2 cups buttermilk

3 tbl melted butter or vegetable oil

Method

If you are using oats, put them in a food processor and pulse until the consistency of whole wheat flour. This also works in some blenders. Either way, whatever flours you are using, when they are ready, put them in a large mixing bowl. While you're at it, melt the butter.

Add the baking powder, soda, and salt. incorporate thoroughly (i like a whisk for this).

Make a well in the middle. crack the eggs into it and whisk the eggs until mixed and lightened. add the butter and buttermilk. Mix with the eggs briefly, then finish mixing it with the surrounding flour.  Obligatory "batter will be lumpy." Let it rest for about ten minutes or until many air bubbles are formed. This helps make the pancakes light.

I use a stovetop griddle for making cakes, and a flexible metal flipper. I also prefer a small ladle for portioning. You know the drill: set the burner to medium, make sure the surface is prepared (either brush with butter or oil, or use nonstick); wait until it has come to temp, and don't crowd. When plentiful bubbles have formed, flip.

I served them with real maple syrup and simple strawberry sauce Abbey made the day before. I'm proud to say the kids inhaled them- a sure sign of pancake success.

Update: today I made the same recipe with a couple of variations:

I used all white whole wheat flour, and added the same amount of buttermilk. the result was a batter more like dough.

Then, I added soy milk to thin it to batter consistency- about 1/2 cup.

I used only one egg.

Results were every bit as good. So if you are cutting calories, you might consider trying this.