When I got up this morning, I craved a freshly cooked breakfast that would be tasty, easy to make, healthy BUT delicious (of course), and filling. Did I mention that it also needed to be gluten-free, sugar-free (processed sugars) and lactose-free? Well, that is if I wanted to share with my husband.
It would have been cruel to eat them without him. Yesterday I made scrambled eggs when he was still in bed – he got up right as I was starting to eat and kind of looked at me as if to say “where’s mine?”.
Anyway, due to some health-issues & treatments, we are back to being gluten & sugar free – and I’m just plain ol’ lactose free. Luckily these days there are so many fantastic ideas online about how to get around these annoyances. I’ve made plain-ol’ banana pancakes before from literally a mix of banana, eggs, cinnamon & vanilla essence, but they are really thin, and even harder to flip. SO I figured I’d give my own throw-together banana pancakes recipe a go.
Guess what!? It worked!
Unfortunately, they haven’t figured out a way to make pure maple syrup sugar free. That was my husband’s biggest complaint. As for me, I like to start my days without a sluggish sugar-brain and love the combination of natural Greek yoghurt & fruit. It is delicious!
Healthy Banana Pancakes (sugar, lactose + gluten free!)
2 tsp chia seeds
¼ C water
¼ C milk lactose free
¼ C melted coconut oil
2 tsp vanilla essence
½ cup gluten-free self-raising flour, or ½ cup of almond meal & 1 teaspoons of baking powder
2 tsp cinnamon
1. Combine chia seeds with water, and place in fridge for 5 minutes. Remove excess water before you add it to the mixture.
2. Whisk eggs in a small bowl and then add the mashed banana, milk, melted coconut oil, vanilla essence, and chia seeds.
3. Sift the gluten-free flour and cinnamon in a medium sized bowl.
4. Stir the banana mixture into the flour, continually stirring until most of the lumps are out of the flour. (Or, add the mixture to the nutribullet and whizz it up!)
5. Heat a fry pan to medium heat and spray with oil.
6. Add ¼ cup of the banana pancake mixture to the pan at a time; flip after a minute (you will be able to tell when it is ready to flip by the way the bottom has crisped up). Remove after another minute. Repeat until all the mixture has been used.
7. Serve with Greek yoghurt, blueberries, and passionfruit.
Note: the chia seeds are optional, depending on taste! If you decide to remove the chia seeds, ensure you also remove the water.
Additional note: if you don’t like the Greek yogurt & fresh fruit, try it with organic peanut butter!
PS Looking for another healthy recipe for those old bananas this weekend? Try my delicious nutty oat banana bread!
You can find more of my meal plans, food-inspo & recipes at FindingFoodFreedom on Instagram!