Flour and sugar filled pancakes are a thing of the past. (At least in my diet). In addition to refined flour being highly processed and containing little to no nutrition, it is digested rapidly and causes a quick spike in blood sugar followed by a crash. There’s a good chance you find yourself hungry again within an hour or two after eating.
Using whole wheat flour may seem like a better option but the truth is it’s really NOT much different. Wheat flour is still very processed and is high in a starch called amylopectin. Research shows that starches high in amylopectin are digested and absorbed more rapidly which can contribute to the development of insulin resistance overtime. In addition to the refined flour and white sugar, most people top their pancakes with highly processed syrup made with high fructose corn syrup which further contributes to the blood spike and crash! No bueno.
These flourless pancakes not only are much healthier for you, but also easier to whip up! They include all three macronutrients, carbohydrate (fruit), protein (eggs), and some healthy fat (egg yolks, coconut oil & coconut milk) for a balanced breakfast that will help support stable blood sugar and energy levels. The baking powder I added is optional, as you can make these using just eggs and banana! I found however, adding just a dash of baking soda adds a little fluffiness which is a quality we love most about pancakes! These pancakes are also very versatile, so don’t be afraid to experiment a little and add different ingredients such as almond or peanut butter or some fresh blueberries or strawberries.
- 1 ripe banana
- 2 large eggs
- Dash of cinnamon
- Dash of baking powder
- Toppings of choice
1. Mash banana in bowl.
2. Add eggs to banana mixture.
3. Add in cinnamon and baking powder. Mix well.
4. In a pan on medium heat, pour mixture to form pancakes. (I used coconut oil to cook them in)
5. Flip pancakes once until done.
6. Top with fresh fruit, nuts, coconut milk or enjoy them just how they are!