Perfect Pancakes (gluten free + sugar free!)

I made up this recipe on a desperate whim when my baby girl was sick and became very picky all of a sudden. Parents of picky kids- you are rockstars. We had pickiness for a couple of days and I didn't know what to do. Eden refused to eat the breakfast foods I normally served like eggs, yogurt, or veggies and cottage cheese, so I decided to try something different. I came up with this pancake recipe that incorporated protein, healthy fats, and fiber to get some nutrients in her little body in an easy, mess-free way. I didn't have high hopes but she ate 3 of them! And I immediately wrote down the recipe and shared it on my instagram stories. I didn't even think to make a full blog post about it, but over the next week I got so many requests for the recipe that I had to type it up officially and make a page for it. So here it is.



Why these pancakes rock: They're DELICIOUS, stay well in the refrigerator, and can be made in the blender in 2 minutes. The oats provide complex carbohydrates, protein and fiber, the flax seeds add healthy fats and fiber, the bananas add sweetness, vitamin B6 and potassium, and the eggs and almond flour add some healthy fats and protein.


FYI, for those of you with PCOS, insulin resistance, prediabetes, diabetes, or another blood sugar control issue, I would definitely recommend testing your blood sugar after eating these to see what serving size is best for your body. Even though these are nutrient-dense pancakes, my body does best with having only 1 or 2 small ones alongside something with less carbs, like scrambled eggs and veggies.


This recipe makes about 6 small pancakes

Ingredients:

  • 2 bananas

  • 2 eggs

  • 1/4 cup organic, gluten free old fashioned oats

  • 2 tbsp flax seeds

  • 4 tbsp almond flour

  • 1/2 tsp baking powder

  • pinch of cinnamon

  • 1/4 tsp vanilla, optional

  • coconut oil for frying

Instructions:

Same pancake, but added blueberries

  1. Add all ingredients to a blender and mix.

  2. Heat coconut oil in a medium sized frying pan.

  3. Pour batter into the center of the pan. Pro tip: for nice, round pancakes, hold the blender/cup of batter close to the frying pan. When you hold it higher up, I find that it's harder to make nice circles.

  4. Cook for a few minutes, or until you see the edge of the pancake start to bubble around the sides.

  5. Use a spatula to flip the pancakes and cook for another few minutes.

  6. Top with fresh fruit, shredded coconut, nut butter, or sugar free chocolate to jazz it up. Enjoy!






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