Happy National Pancake Day … ya, it’s a thing!
In honor of this (very important) holiday, I wanted to share with you my Simple Gut-Healthy Pancake Recipe. They are made mostly with just a few whole ingredients: bananas, eggs, almonds, and coconut. Plus they have an additional gut-healthy ingredient! Quick guess? Collagen (read about all of the benefits here).
I mean, who doesn’t love pancakes? Waking up to them on a Saturday morning, ordering them at your favorite local dinner, making them for your loved ones – ah I can smell them now. We all have so many fond memories surrounding a table piled high with fluffy friends. Such a freaking party.
Unfortunately, most traditional pancakes can cause inflammation, digestive distress, insulin spikes, and fat storage. No thank you! Lucky for all of us, it’s easy to whip up a batch that are just as delicious as nutritious. Nourishing your body with high-quality foods that make you feel alive never means you have to sacrifice flavor. Life is meant to be lived and enjoyed. To me, that means that it involves alllll of those delicious food favorites AND keeping my body and mind happy.
What makes these even better? You can make a big batch and keep them in the freezer. Pop a few out whenever you want them. A gut healthy breakfast (or dinner hehe) is ready is 5 minutes. A perfect option if you live a particularly busy life…which is all of us?
Oh and toppings? The world is your oyster! My go-tos: creamy almond butter and fresh berries. You just can’t beat it.
Simple Gut-Healthy Pancakes (paleo)
Serves 2-4
INGREDIENTS
coconut oil for cooking (the spray makes it easy!)
- 4 eggs
- 2 ripe bananas, mashed
- 1 cup almond meal/flour
- ¼ cup coconut flour
- 1 scoop collagen
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- generous dash of cinnamon
- pinch of salt
- Optional toppings: almond butter, sunflower seeds butter, cashew butter, organic berries, cinnamon, cacao nibs, coconut flakes
DIRECTIONS
- Preheat a non-stick pan over medium heat and spray with coconut oil spray.
- Combine all ingredients (except add ons) in a medium mixing bowl and mix until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour. Let the batter sit for 1-2 minutes.
- Scoop about 1/4 cup of the batter and pour into the preheated pan. Cook for about 2 minutes on each side until the bottom of the pancake is golden-brown and the edges are firm. Flip gently with a flexible spatula, and continue cooking another 2 minutes. If the bottoms turn dark, lower the heat a little.
- Repeat for remaining pancakes. If necessary, spray with more coconut oil after each batch of pancakes.
- Top with desired toppings, and eat ‘em while they’re hot!
When you make them, we wanna see them – in all of their cozy, fluffy glory. #HANFam.
PS! Want over 50 more delicious, gut-healthy recipes? Check out the HAN Cookbook, Recipes For A Healthy Gut now!
