By Heather Callaghan
I got in big trouble as a kid when we went to restaurants. I wanted tons of pancakes but could hardly eat any. So to this day I’m known for wasting food ordering adult portion pancakes.
What we didn’t realize is that I never did well with gluten…or grains for that matter. It was like eating giant slabs of cake and if you’re sensitive to it, you know what it does to your stomach. Still not supposed to have grains. You may have heard how inflammatory today’s wheat varieties are, how refined it is, or the effects of “Wheat Belly
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There are exceptions with grains, such as sprouted ones or naturally gluten-free varieties like spelt and buckwheat. Then there are alternatives like almond and coconut flour. But, have you noticed how complicated that can be, especially early in the morning? Sprouting for hours the night before…converting recipes for alternative flours. And then, gluten-free products are not very nutritious, often contain chemicals, but do have extra $$$ attached.
So I waved bye-bye to pancakes years ago, unless it was for the occasional dessert with much discomfort.
Are you excited too to find one of the simplest grain-free recipes that pack a protein punch in the morning?
These are under 250 calories and almost 14 grams of protein!
– 1 ripe banana
– 2 whole eggs (definitely go for farm fresh pasture fed*)
That’s the recipe.
Just mix together in a bowl and make sure the banana is all mashed.
Rub the pan with farm fresh butter, ghee or coconut oil. Ghee has proven to be my go-to non-burning cooking oil.
On a low to medium heat, scoop some of the batter into the pan and wait 20-30 seconds. Flip, wait, done! You may enjoy toppings of fruit, grade B maple syrup, raw honey, coconut sugar or molasses.
It is recommended to make them small so they are easier to flip.
*The nutritional value of pasture-raised farm fresh eggs is astounding – they even look and taste better. Recipe was modified for greatest health benefits.
Do you think this can be a quick high powered start to your day?
Modified recipe inspired by: