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.