Comments on: Quinoa Pancakes – An Experiment

By: Lisa Bishop

Lisa Bishop — Sun, 25 Apr 2010 14:45:56 +0000

Hi Lori,
I recently attended a bariatric (weight loss medicine) conference where low carbohydrate diets were much discussed. Although a grain free diet is not necessarily a low carb diet, it can be. One thing that happens with a low carb diet is that you lose a lot of your water weight that you normally retain when eating grains. When the excess water is flushed out of your system, it takes sodium and potassium with it. When you have not enough sodium in your system, you can get leg cramps and fatigue. There was some mention at the conference of some folks having to use a sodium supplement when this occurs.

I don’t know if this is the case with your situation. I haven’t had leg cramps since I was a child, but I certainly can empathize with the headaches and reflux! I will research this a bit more and see what I can find out.

Which grains did you add back into your diet? Wheat is a major culprit of headaches, so you might think about keeping that grain eliminated. You also might consider adding some of the non-grain grains back in, such as quinoa or amaranth. You also should consider keeping a food journal to help discover which of the foods are giving you the headaches.

By: Lori

Lori — Fri, 16 Apr 2010 06:06:25 +0000

I have been grain free for 6 months and have experienced easy weight loss and reflux free, migraine free life but have had progressively more leg cramps at night. I recently had to travel and live at the mercy of family that left me little choice but to eat grain and found that while eating grain I had less leg cramps but of course the headaches are back. Is there a reason why I have leg cramps without grain? Are there other foods that would balance my diet so that I can stay grain free and also cramp free? Have you experiences the cramping?

By: DocChuck

DocChuck — Sun, 14 Mar 2010 18:29:43 +0000

My wife and I discovered quinoa only fairly recently (a few years ago). We have been pleased with every dish that we have made using the seed.

NOT because of grain or gluten issues (I’m not even allergic to the DEVIL — good genetic German stock, you understand), but because I REALLY like the taste and texture of quinoa.

Pancakes are on my list to try ASAP. Thanks for sharing.

By: Sue

Sue — Sat, 30 Jan 2010 12:01:19 +0000

Camille,
Thanks for the suggestion – any help is welcome!
Sue

By: camille

camille — Fri, 15 Jan 2010 23:22:10 +0000

Sue,

You could use flax gel to replace egg, or even the Chia seed gel. Use 1 TBSP. ground flax to 1/4 cup hot water. The Chia Seed ratio is different. I personnally haven’t used that one but the ratio is on this site for Chia Seeds. I like the Flax gel. Used it many times when I have run out of eggs.

By: Sue

Sue — Thu, 14 Jan 2010 22:26:31 +0000

Hi Lisa,
Any idea how they’d be without the egg and what to use as a binder? I can’t eat eggs (among other things). Just tried hot quinoa this am with almond milk and cinnamon. Am new to all of this – your website has been very helpful – thanks!

By: Lisa Bishop

Lisa Bishop — Wed, 13 Jan 2010 14:46:20 +0000

Megyn,
That sounds fabulous! I can’t wait to try it. Thanks for the tip!

By: Megyn

Megyn — Wed, 13 Jan 2010 14:30:05 +0000

I have celiac and just came opon your quinoa pancake blog! I have to tell you I have been blending 3/4 cup cooked quinoa with 6 egg whites cinnamon and vanilla extract for a healthy gluten free pancake alternative for forever! I even add blueberries and pumpkin sometimes! they are delicious and good for you too! Try them!!

By: Jian

Jian — Mon, 05 Oct 2009 20:27:58 +0000

In baking my quinoa pan cake, I mizx all the ingrdients . Now just add choco syrup at the top of the food.

By: Is Quinoa Gluten Free?

Is Quinoa Gluten Free? — Wed, 23 Sep 2009 15:49:52 +0000

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