Since being inspired to give up sugar and carbs via the 21-Day Sugar Detox experiment, we’ve started looking at food a lot differently. In fact, my experience was so successful, even David has decided to join in the fun.
He’s lost five pounds and feels much better. I have lost a few, too, but it’s not about weight. It’s about eating food that makes you feel good. And we we do. Feel great!
Maybe you, too, have decided to go gluten-free, grain-free, carb-free or sugar-free, but are struggling to find replacement foods for the foods you love?
Take a deep breath and relax. We have found a solution.
In my determination to not sacrifice flavor, texture or be deprived of foods we love, I have done lots of research into the world of paleo and grain-free eating and found lots of options that make me smile. Options that are now keeping David happy, too. (If you know David, you know that can be a challenge…)
We love pancakes, but pancakes don’t really love us. Loaded with gluten, grains and sugar, the standard American pancake is like a weight in your belly and one that many of us pay for afterwards. But we have found a recipe for “pancakes” that contain no gluten or grain and are incredibly delicious!
They remind me of the microwave “banana cake”–a fabulous dessert that we feel in love exactly a year ago–when we first ventured into the paleo world of eating. The concept is the same–eggs, banana and nut butter.
With just three ingredients and some essential spices, I bet your family won’t even know these are good for you pancakes. But you will. And that’s all that matters…
- 3 bananas
- 3 eggs
- 1/2 cup almond butter or other nut butter
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- Pinch of salt
- Coconut oil for cooking
Place all of your ingredients into the food processor, Vitamix or whatever apparatus you have and blend/puree/mix well until you have a "batter-like" consistency.
Preheat a large skillet over medium-high heat.
Grease the skillet with coconut oil (start with a tablespoon), let the oil melt and bubble and then pour the batter so that you have a 3-4 inch pancake.
Cook 2-3 minutes and then flip, cooking the other side 2-3 minutes as well. Repeat and be sure to continue adding coconut oil to the skillet as you continue making the pancakes.
Serve with jelly, honey, fruit, maple syrup or sugar-free maple syrup.
Repeat. Often. With abandon.
Those look delicious. We're big pancake eaters (pretty much every Sunday). We've just recently switched from using Bisquick to making our batter from scratch…I'm wondering if I can get my husband to try these. I'm also really interested in your sugar detox. I've been reading a bunch about it and am thinking about doing it (or something like it) soon
Jessica..just try this out and don't tell anyone. See what happens!! I can assure you no one will be sleeping after this breakfast! And you should definitely try cutting back on carbs and sugar. It's an amazing and refreshing experience. I am digging it.