2. Gluten-Free Pumpkin Pancakes
Many people find relief from some of their MS symptoms by following a gluten-free diet. Give it a whirl with this very seasonal pumpkin pancake recipe. Pumpkins are a great source of beta-carotene, vitamin A, and potassium and are naturally sweet.
2 large eggs (free range and organic if possible)
½ cup of pureed pumpkin
1 tablespoon oil of your choosing
1 cup blanched almond flour
1 tbsp of either honey or maple syrup
¼ cup of milk of your choosing (almond milk works well)
¼ cup ground flax seed meal
½ tsp of lemon juice or apple cider vinegar
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground cloves
¼ tsp baking soda
Pinch of salt
Start by mixing together all the wet ingredients in one bowl, and all the dry ingredients in another bowl. Add the dry ingredients to the wet ones using a whisk or an electric hand blender until you have a thick batter. (If you think the batter is too thick, add a little more milk.) Over a medium heat, warm a skillet and add some of the oil, then pour in a ladle full of the batter. Fry until bubbles appear and then flip the pancake over until the bubbles appear on the other side, then cover and store in a warm place. Continue until all the batter has been used. (Makes around 14 pancakes.)
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