Gluten Free Pancakes

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 In Recipes

When I started focusing on a more gluten free breakfast, I started eating breakfast tacos almost non stop.  While delicious, there are sometimes my body craved something a little more on the sweet side.  Gluten Free Pancakes are easily prepared and provide a sweet breakfast that is both healthy and filling.  It has a good amount of proteins and essential fatty acids to get you started off right!  Even your kids will love this meal.

Ingredients

Banana – You only need a half if you’re making a meal for one.

Eggs – one for 1 person.

Nut Butter – You can use any kind really.  My favorite is raw almond butter.

Oil – for your saute pan.  My favorite is unrefined coconut oil.

Optional::

Fruit – I like to put blueberries in my batter and add strawberries on top.

Grade B Maple Syrup – chalkful of B vitamins and deliciously sweet and rich

Spices:: ground cinnamon gives a nice spice.  I like to keep coriander seeds in a pepper grinder, which seem to go well in the pancakes as well.

Cooking method

Heat a pan and add coconut oil.  Then beat the egg in a bowl.  Add in your banana and about 1 tablespoon of nut butter.  Stir and mash all these ingredients together until you have a uniform batter.

Once the pan has reached a medium heat, add in the batter.  You can easily make pancakes about 4 inches in diameter.  If the heat is right, it should start bubbling immediately.  You’ll need to flip after 1-2 minutes of cooking.  You’ll know it’s ready when the edges start to come up from the pan surface.  I like them to be slightly browned on each side.

Once you cook the other side, put it on a plate and add any additional toppings (fruit/syrup/yogurt).  All that’s left is to enjoy this simple, yet elegant treat!

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