Happy Saturday! What’s for breakfast this morning? I’m thinking pancakes!
I love almost everything there is about pancakes. I love the smell and the sizzling sounds when they’re cooking, I love the leisurely Saturday morning feeling that accompanies them. I love the shape, the taste, the texture, and the oodles of toppings that can grace them. What’s not to like about pancakes?
Well, there are several things:
- Most pancakes are so high in carbohydrates that breakfast becomes dessert, and starting my day with dessert tends to result in poor food choices for the rest of the day.
- My blood sugar spikes and crashes immediately after eating pancakes, leaving me feeling lethargic and regretful.
- Although I’m full after my breakfast, I don’t feel satisfied because I’m missing my much-needed protein.
So I usually avoid pancakes.
But some Saturday mornings just beg for pancakes, and when you’re gluten-intolerant, you’re used to experimenting and finding your way around dietary restrictions. By using a few pantry staples, eggs, and a banana, I came up with these Banana Pecan Pancakes that are high protein, sugar free, gluten free, and dairy free.
They are high in protein, because they are made with Blanched Almond Meal Flour and chopped pecans. They are sugar-free, because I sweetened them with banana. And they are far lower in carbohydrates than any pancake mix I’ve ever tried, keeping my blood sugar stable. I was thrilled with the delicious taste, the consistency, and the fact that these wholesome pancakes satisfied my pancake craving and set me up for an active, healthy Saturday.
Banana Pecan Pancakes
- 2 large eggs
- ½ banana
- 1/2 T vanilla extract
- 1/2 c. Unsweetened So Delicious Coconut Milk
- 1 ½ cups Blanched Almond Meal Flour
- ½ tsp. sea salt
- ½ tsp. cinnamon
- ½ tsp. baking soda
- 1 T tapioca starch
- 1/2 T coconut oil
- ½ c. chopped pecans
1. Place the eggs, banana, vanilla, and coconut milk in a Kitchen Aid mixer and mix for 30 seconds.
2. Add the dry ingredients except for the pecans and mix until smooth. The batter will resemble cookie batter. If you prefer thinner pancakes, add more coconut milk.
3. Add the pecans and mix on low until the pecans are chopped and well incorporated.
4. Heat coconut oil in a large skillet on medium-low heat, and then scoop batter into the pan and spread it into a pancake shape with a spatula. This batter is thick.
5. Flip when the underside has browned, about 3-4 minutes.
Serve plain or with fresh fruit and extra pecans for a sugar-free breakfast, or add toppings of your choice.
Makes 6-8 pancakes
So my maple syrup wasn’t sugar free, but I just couldn’t resist!
Have a wonderful Saturday!
- Do you make your pancakes from scratch or from a mix?
- What’s your favorite gluten-free pancake mix?
- How do you top your pancakes?