Grain-free Banana Blueberry Pancakes

Grain-free Banana Blueberry Pancakes

We tend to eat the same things for breakfast each morning, and I'm looking to add more variety. I'm also in the process of embracing an anti-inflammatory lifestyle change which ideally includes eating gluten-free. I decided to try these this morning and served them to my husband and teenage son who gave them a big thumbs up.

Though a bit different in consistency from regular flour-based pancakes they were delicious, but the first batch were too large and fell apart when I turned them (I got to eat those), and you have to be careful that this banana/egg-based pancake doesn't burn. 

This recipe is very similar to the one from the book: More Anti-Inflammation Diet Tips and Recipes which I highly recommend.

Ingredients:

2 bananas

4 eggs (farm fresh preferred)

2 Tbs raw almond butter (or other nut butter)

2 Tbs melted coconut oil

1/2 tsp cinnamon

Dried blueberries (or fresh)

Whip cream and maple syrup (optional)

Place the first five ingredients in a high powered blender and blend until smooth. Pour a minimum amount of batter into a hot greased pan or skillet making small-sized pancakes (not too large or they might break apart when turned). Add blueberries on top.

Cook on medium low heat and watch for bubbles while the bottom is browning. A good indication to turn them is when you see steam or smoke appear and bubbles cover the top and the pancake is firm enough to flip.

You can substitute for another nut butter in this recipe. The original called for sunflower butter. It reminded my husband of a cross between a pancake and a crepe.

I gave those remaining pancakes a squirt of whipped cream and a dash of cinnamon! Not bad at all for a grain-free pancake!

GO here for a printable pdf of this recipe!

Are you making diet changes and honing in on developing better habits this year? If interested check out my Kathy's Kitchen & Raw Nutrition blog to follow my progress there and check out some great raw foods recipes. Thanks!

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