My son. Oh my son. His beautiful skin and red eczema has thrown me for a loop. I mean, he eats well, but his skin speaks to me, no, it yells at me that there's something wrong. And for the love of my son, my creative genius has come to play in the kitchen.
Now when I say there's something wrong, I don't mean that he's sick. What I mean is that there is an underlying reason why he has eczema and this reason is something I've been tormented with for a while now. In the beginning we really couldn't figure out what was going on but after many trials we came to a few conclusions.
- He has developed food sensitivities or allergies.
- He has a high histamine response to food.
- His gut needs healing.
Some of you may wonder how on earth this kid could have food sensitivities, a histamine response and some gut issues. Well that answer isn't simple but it's clear: he's my child. These are my challenges in my body and with food so he has inherited them from me, starting in utero and through his entrance into the world while he ingested my poor vaginal microbes. Story had a similar start with some different symptoms but she has 3 years of healing on him and she is now in a different place.
Ok, so now what? Ugh, food elimination... it's a road I'm very familiar (almost best friends with really), but not one I look forward to go down. However, we did and as it turns out, I'm grateful we did. So here's what food we are avoiding:
- any meat/poultry/fish that isn't fresh
- pineapple, strawberries, bananas, grapes, raisins and any citrus (including lemons).
Yup, it's a heavy list. But the good news is that his skin is improving and so has the itching, which was the WORST part. His mood is also better (minus being a determined and grumpy toddler).
This brings me to pancakes.
I have had to adapt a lot of what I cooked because of his reactions. I'm talking all baking, smoothies and some main meals. It's been a few months now and we've all adjusted. Phew. What got me through this whole ordeal was focusing on what he can eat, which happens to be a lot. Because there is SO much abundance out there so focusing on what we can do gave us a great sense of comfort (we all need more of that right?!).
This recipe makes about 20 pancakes, depending on the size. These pancakes freeze beautifully to be eaten later. Simply pop them in the toaster and you have yourself a quick and healthy breakfast.
- 2 cups oat flour (I ground rolled oats in my Vitamix)
- 2 tsp baking powder (aluminum free)
- 1/2 tsp sea salt
- 1 tsp true cinnamon
- 1 heaping tbsp ground chia
- 2 1/2 cup water, divided
- 1 cup pureed pumpkin, canned or fresh
- 1 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 2 tbsp hemp hearts
- In a large bowl, mix together oat flour, baking powder, sea salt and cinnamon.
- In a smaller bowl, whisk ground chia with 1/2 cup of water. Let sit to become gelatinous.
- In a high speed blender, add 2 cups of water, pumpkin, oil, maple syrup and hemp hearts. Blend on high until creamy.
- Pour wet on top of dry ingredients and mix well with a fork or whisk. Add chia mixture on top and mix until chia is well distributed.
- Heat a large frying pan over medium heat. Once hot, pour 1/4 cup of batter for each pancake. Cook a few minutes each side, flip with the edges start to lightly brown.
Some great add ins include:
- 1 cup frozen blueberries
- 4 tbsp of raw cacao
- 1 tbsp of pumpkin pie spice
Have any great ideas for add ins for this pancakes? I would love to hear them! Pot your beautiful and creative ideas in the comments below.