Jennifer Esposito, actress, founder of The Jennifer's Way Foundation for Celiac Education (JWF) and the Jennifer's Way bakery and author of the book Jennifer's Way: My Journey with Celiac Disease--What Doctors Don’t Tell You and How You Can Learn to Live Again (Da Capo Lifelong Books, 2014), talks about the long road from sufferer to advocate for others with celiac disease and gluten intolerance and her sideline . . .as an actress in shows like Blue Bloods and Rescue Me.
RECIPE: Pumpkin Hazelnut Chocolate Chip Pancakes
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup hazelnut flour
1/2 cup potato starch
1/2 tsp. Himalayan sea salt
1/4 tsp. xanthan gum
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. fresh ground nutmeg
1/3 cup puréed pumpkin
2 tbsp. grape seed oil
1 1/2 tbsp. of maple syrup
1 cup rice milk
1/2 cup water or less depending on batter how thick or thin you like pancakes. Opt for the thicker.
Grape seed oil for pan or earth balance
Choc chips (as many or few as u like)
- Combine in a bowl all dry ingredients and whisk out any lumps
- In a medium size bowl mix together all wet ingredients, except the water
- Slowly mix the dry ingredients to the wet ingredients to create a smooth batter Add water a little bit at a time into the batter and mix as you go. NOTE: If you like a thinner pancake add more water, for thicker pancakes add less. (I recommend keeping the batter not too thin or they won’t cook properly)
- Heat your skillet or griddle to medium. Spoon or pour in your batter to your preferred size. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
From the book Jennifer's Way: My Journey with Celiac Disease--What Doctors Don’t Tell You and How You Can Learn to Live Again. Copyright (c) 2014 by Jennifer Esposito. Reprinted by permission of Da Capo Press. All rights reserved.