Lots of people are turning to grain free diets to help them with various illnesses including hashimotos, which I was diagnosed with almost 3 years ago.
I have come a long way on the road to recovery since then with the help of my doctor who is also a certified Naturopath. If you can find someone who has a background in both the medical and natural fields who have a balanced view on both then that’s a great start.
I also found Dr Isabella Wentz website and book really helpful! https://thyroidpharmacist.com
Being grain free has helped me to regain my energy and lose some excess weight that can be put on by having a slowed thyroid.
When you start on grain free it’s so hard to feel like there is no form of bread you can have and you rely mostly on sweet potato for your carbohydrates. But the good news is when you taste these grain free pikelets you will not feel like your missing out at all!
The recipe calls for 2 types of flour. The first is buckwheat, which even though the name implies it, has nothing to do with wheat at all. In fact it is a member of the rhubarb family.
The second is besan flour which is made from chickpeas. Both these flours are grain free and very nutritious.
1 cup of buckwheat flour
1 cup of besan flour
1 tsp baking powder
1 1/2 cups of water or almond milk
Put all the ingredients into a bowl and whisk well with a fork. It should have quite a thick pancake feel to it
Heat up a teaspoon of butter in a frying pan over a high heat.
When it’s melted, start adding dessertspoon full amounts to the pan. Turn the heat to medium now. It should start to eventually get little bubbles on the surface.
Then just flip them over and cook the other side for a minute or two.
Cook them in batches until you have as many as you want. You can also store any remaining mixture in the fridge for the next day.
You can eat these on their own with butter. My kids love them with jam. I had mine with some leftover spaghetti sauce and some kashkaval sheeps cheese. If your in Australia you can buy this sheeps cheese in Harris farm. I love kashkaval cheese as it’s just like regular cheddar cheese but it’s made from sheeps milk which is much easier for your body to digest.
I hope you enjoy this recipe as much as we do!