Gluten Free Pancakes
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.
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.
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.
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!