Traditional pancakes are white-flour belly bombs, loaded with gluten that can irritate your digestive system. Fortunately, you can make great-tasting, gluten-free flapjacks in even less time and with fewer ingredients than traditional recipes. Using bananas and almond butter as a binding agent yields sweet and flavorful pancakes without any processed carbs to spike your insulin and promote fat storage. Combined with four whole eggs, our recipe offers more protein than you’d get in conventional griddle cakes, too.
Don’t worry about the fat—research published in Current Opinion in Clinical Nutrition and Metabolic Care states that egg consumption shouldn’t be restricted, as there’s no risk of coronary heart disease associated with it. Also, coconut oil contains medium-chain triglycerides, which the body uses for fast energy production. They won’t be stored around your waistline.
Quick Tip: Buy pasture-raised eggs whenever possible. They have a higher count of omega-3 fats, which fight inflammation and heart disease.
Ingredients
2 Ripe bananas
4 Whole eggs
2 tbsp Almond butter
1 tbsp Coconut oil
Organic blueberry preserves
Directions
Mash the bananas and add the eggs and almond butter. Stir it up to make a batter.
Heat a medium-size skillet on high and pour in the coconut oil. When the oil is hot, add the batter to make cakes.
Cook until the bubbles burst and then flip.
Cook another minute or until the undersides of the cakes are brown.
Top with blueberry preserves or fresh blueberries.
