Grain Free Pancakes: These pancakes come together easily with just 3 ingredients. They are guilt free, filled with healthy fats, and completely void of sugar when topped with blueberry balsamic instead of maple syrup. GAPS Diet & Paleo friendly.
Our oldest daughter (she is a few months away from her 3rd birthday) has loved pancakes since about 10 months old. I started making pancakes for her out of just egg and banana until I discovered that adding nut butter to the pancakes makes them fluffy and gives them more of a “pancake” taste and texture. These Grain Free Pancakes are a morning staple in our house; I don’t mind making them because they come together quickly!
If look closely in the first picture you can see how easy it is to eat fermented food alongside these pancakes; I have kimchi piled high on my eggs in the background and I also drizzle kimchi juice on the kids’ eggs. The Nourished Family eats ferments with every meal (and sometimes in-between meals) to help support our gut health, digestion, energy, immune system, metabolism, and hormonal balance. For children ferments are very important because during the first several years of life they are establishing their own gut microbiome.
Before our 2nd daughter was born I made up a week’s worth of these pancakes, let them cool, and then froze them in gallon plastic bags. They loose some moisture in the freezer but are wonderful heated up in a saucepan; just add a teaspoon or two of water to the bottom of the saucepan, put the pancakes in, cover with a lid, and heat on medium-low for a few minutes before serving.
Like any meal you prepare, the nutrient density of these Grain Free Pancakes is going to really depend on where you source the ingredients from.
Bananas are 31 on the list of produce with pesticide residue for the year 2017. We buy organic bananas and have noticed a difference in the flavor without much added cost.
Any type of nut or seed butter works great for these Grain Free Pancakes. Our favorite is organic almond butter which is a new addition to Costco’s Kirkland Signature line. It is best to rotate through different types of nuts and seeds to give your body a variety of nutrients.
The eggs with the highest nutrient density are laid by hens that are truly free range pastured hens eating mostly insects for their diet. If the chickens are supplemented with grain be sure the grain is organic, non-GMO, and contains no soy or corn. How do you find eggs like this?
- Local farmer’s markets
- Locally posted signs indicating farm fresh eggs are for sale
- Locally owned (non-chain) health food stores
- Azure Standard
- Chain type health food stores (last resort)
Beware that the labeling on eggs can be very misleading. It is best to buy local, visit the farm, and know the farmer/rancher personally. Here are a few things to watch for:
- Free range: this label can be given when chickens are allowed access to the outdoors but it does not mean they are actually out in a pasture roaming around in the sunlight.
- Organic: may simply mean the chickens are fed organic feed but doesn’t guarantee that they have room to roam or that their diet isn’t full of “organic” corn and soy.
- Vegetarian: this label makes me laugh! God did not intend for chickens to be vegetarians; eggs have the highest nutritional density when the chickens are allowed to eat insects.
Did you know that eggs are seasonal? Yep! You heard me right — eggs are seasonal. Chickens stop laying when they aren’t getting enough sunlight. Our local suppliers stop supplying eggs for about 6 weeks during the winter. Chickens who lay eggs all year round have to be provided artificial light in order to trick their bodies into thinking they have enough sunlight to lay the eggs. We love the differences in seasons and look forward to quiche, omelets, custards, lemon bars, & other treats come springtime!
So what’s so great about eggs? Why should you work hard to find good eggs? Because eggs are a superfood! A single egg contains: 5 grams of good fats (omega-3’s & omega 6’s), 6 grams of protein, vitamins A, B2, B5, B6 B12, D, E, K, phosphorus, selenium, calcium, zinc, and choline. Studies are now showing that eggs do not raise cholesterol and may even lower the incidence of heart disease and stroke.
It was hard to come up with measurements for this recipe because it varies depending on the size of banana, the size of the eggs, and also the thickeners of the nut butter. Once you whisk the ingredients together you are looking for a consistency that is in-between runny and thick; these pancakes are not going to be as dense as a “pancake” that utilizes traditional pancake mix.
To make my life easier I purchased this stainless steel griddle last year and have been very happy with it. It has copper on the inside to ensure it heats evenly, once seasoned nothing ever sticks to it, and its easy to clean. I am able to fit all the pancakes a few sausages, and at least two eggs on the pan at once which saves me time each morning.
These Grain Free Pancakes go well with over easy eggs, bacon or sausage, & a ferment such as kimchi or sauerkraut. If buying sauerkraut from the grocery store, ensure that it is lacto-fermented (no vinegar or added sugar on the ingredient label) and kept in the refrigerated section. You can also learn to make your own sauerkraut in a mason jar.
Don’t forget to pin these GRAIN FREE PANCAKES to your favorite Pinterest board for later!
Grain Free Pancakes
- 2 Tbsp almond butter substitute any nut or seed butter
- 2 medium eggs
- 1 medium ripe banana
- 1 tsp oil for the griddle
Heat griddle over medium heat, apply oil to griddle if needed. Mash banana in bowl with fork.
Add almond butter and eggs. Whisk to combine. Texture will be slightly lumpy and runny (not thick like traditional pancakes). If you think it is too runny add another teaspoon or two of nut butter.
Pour or ladle pancake mixture onto griddle. Makes four small pancakes.
Cook until bubbles evident and then carefully flip. If you start to flip the pancake and it is not holding together just let it cook a bit longer before flipping.
Cook on 2nd side of pancake about 1-2 minutes or until no longer dough-like on the inside.
Hint: these pancakes are better slightly undercooked, however, I am NOT advising you to eat undercooked eggs. We eat over easy, undercooked, and gently cooked eggs all the time in our household but I am very careful when I source my eggs and have weighed the risks and benefits.
Tools used to make this recipe (click photo or link to learn more):
- Chef King Steel Griddle: pancakes and griddles go together!