My sweet and sassy friend Jules Vance, the silversmith, goldsmith, and artist behind the handmade specialty jewelry line Jules (view here website here) and I share quite a few things in common! We both share a love (actually more like and addiction) to freshly made Nut Milks, raw chocolate, and grain free pancakes, although there is one more thing I wish we didn’t have in common, and that is the disease of Ankylosing Spondylitis (a mean inflammatory S.O.B. that attacks your spine and gut/colon). Through our love for food, life, and all savoring all the delicate and beautiful flavors this world has to offer, we have both ended up on the AS Low Starch Diet (grain free/dairy free/refined sugar free), as a way to celebrate the things we love while squashing out the A.S. disease we hate. And so far, we’ve both found diet to be our number one ally against this beast.
One of the things I most admire about Jules is the way she embraces all of aspects of her life, including the crippling disease of AS. I like to think that is one more thing that I have in common with her. The necklace below was concepted while she was recovering from two spinal fusion surgeries (as a result of having the A.S. disease). Sketched from her own xrays, the hand wrought 14kgf bars represent the spine and are accented by hand-oxidized links. Available in any combination of oxidized sterling, 14kgf & sterling silver.
Spinal Fusion Necklace by Jules
There is so much beauty in appreciating all that life has to offer, from the art we use to tell our individual stories, and flowery gluten free pancakes covered in pure maple syrup, to illnesses that help us to see the world in a whole new light.
Jules was kind enough to share with me her light and fluffy almond flour pancake recipe.
Here is how she describes it, straight from her lips:
“I have kissed a lot of grain free pancake frogs, these are by far the best!
I prefer them to regular pancakes, and so do my non-GF family/friends” ~ Jules Vance.
And I have to agree, these pancakes are the bomb diggity. Jules likes to make a simple blueberry compote to top her cakes, and I chose to go with a simple huckleberry maple syrup topped with lavender flowers, to make these fluffy cakes zing with the fresh flavors of summer!
Huckleberry Lavender Paleo Pancakes
- 1 1/2 cups finely ground blanched almond flour do not pack tightly
- 1/4 teaspoon mineral rich sea salt pink Himalayan preferred
- 1/2 teaspoon baking soda
- 3 large pastured farm eggs
- 2 tablespoons raw organic honey or sweetener of your choice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar optional
- 4-8 tablespoons full fat coconut milk adjust for consistency
- Coconut oil to fry
- See Recipe for Huckleberry Syrup below…
Turn on griddle or stove top to medium heat.
Whisk eggs, vanilla, honey, vinegar/lemon juice, sea salt and baking soda together.
Stir almond flour into egg mixture.
Add a tablespoon of coconut milk at a time until you get the desired consistency. I like to thin them out for lighter pancakes, so I go a bit heavy on the coconut milk.
Melt about a tablespoon of coconut oil per batch, once the coconut oil is nice and hot, spoon the pancake batter onto the hot griddle.
The trick to perfect almond flour pancakes is having the heat set at the correct temp, on my stove top, that is just below medium, and I have found it is important to really let the pan heat up for a few long minutes before dropping in the pancakes. NOTE: I also made these pancakes on the SMALLER side, so they are easier to manage and flip.
Fry cakes until you see bubbles appear and cake sets up on the sides, this is a good indicator to flip. Watch heat, as cakes can burn easily. Keep cakes in a warmed oven until finished with batch. Cook on each side for about a minute or 2. Use a thin spatula to carefully flip them.
Serve pancakes with preferred toppings.
- 2 Tablespoons pure huckleberry jam (no sugar added, fruit sweetened) or 1/3 cup fresh huckleberries
- 2 to 4 Tablespoons maple syrup
- 1 teaspoon lavender flower buds
Whisk together huckleberries and maple syrup. Garnish with fresh or dried lavender buds.