GLUTEN FREE PANCAKES OR WAFFLES
Recipe adapted from Ambitious Kitchen
I make these every weekend for my family and they love them. Being a hypoglycemic pastry chef with a sweet tooth it has always been a challenge to balance my intake of complex carbs and breakfast has been the hardest as I grew up on whole wheat biscuits and jam + fruit, talk about starting your day with a sugar high right? I could never eat what Chocolate Covered Katie suggests for breakfast!! (Although I do love her recipes).
After 21 years of low blood sugar and fainting 9 times, 2 major accidents, I can now barely understand how to eat according to my condition. It took a lot of trial and error, experimentation and hit and miss on how I felt with certain foods and when I could eat them best. So after many doctors (mostly alternative, sadly traditional doctors never helped me in this aspect) and listening to my body and being fed up of a constant brain fog and that crash and burn feeling that is such difficult thing when you have hypoglycemia, I finally understood how to eat. And believe me I was the foodie who looked at a menu: choose dessert and then went for a salad. So here is my experience and I hope it helps you if you have any sugar sensitivity or diabetic onset or metabolic syndrome or insulin resistance: I do what Tony Robbins suggests in his seminars: I eat clean + green every day and manage my complex carbs very well and I will very enjoy a special healthy noble treat with nut butter that adds protein and balances my blood sugar. I of course eat a small one.
My husband and kids love these so much that they prefer them to “normal” pancakes, something I am proud of accomplishing.
- 1 large banana ripe but not to mature as the banana will have alcohol flavors
- 1 cup gf oats
- ½ cup cottage cheese (I have also used greek yogurt very successfully)
- 2 eggs
- ¼ teaspoon fine sea salt
- 2 tablespoons hemp seeds
- 2 tablespoons ground flax seeds
- 4 tablespoons almond or coconut milk
- 2 teaspoons baking powder aluminium and gluten free/ use 1 for high altitude
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
- Pure all ingredients in blender. Note: if you let the batter sit too long it will get thick (oats release a gum that makes batters thick as they rest), you may need to add a tad more almond milk.
- Heat skillet add butter or coconut oil. Pour about ⅔ cup batter and cook medium heat.
- Flip over and cook until golden brown.
- You can also add blueberries to skillet as they cook. I serve mine with nut butter and freshly ground Himalayan salt. These also freeze very well.
I hate spam as much as you do! I’ll only be sharing my best recipes and special offers. You can unsubscribe from receiving my emails at any time.