Banana Pancake

Banana Pancake

My favorite gluten-free pancakes ever! So easy to make and even kids love them. It will give them a feeling of satiety, thanks for the good fats, and energy for the day.

TOPPING SUGGESTIONS:

Sliced Bananas
Butter or Coconut Oil
Full Fat Yogurt (thick Greek or Turkish)
Peanut Butter
Coconut Nectar
Organic Honey
Raw Chocolade Nibs
Berries

Serves 4

Banana Pancake - testaa mitat!

5 min

5 min

10 minTotal Time

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Ingredients

  • 2 Large bananas, ripe to overripe
  • 2 Eggs
  • 2 tbsp Almond milk
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Xanthan gum (binder, not necessary)
  • 1/2 tsp Himalayan salt
  • 1 tsp Organic vanilla powder
  • 0/5 tsp Ceylon cinnamon
  • Coconut oil for cooking
  • Coconut nectar, thick natural yogurt (full fat) and blueberries for topping

Instructions

  1. In a mixing bowl, crack in the eggs and add in almond milk and the rest of the ingredients except the bananas. And whisk to combine.
  2. In another bowl add in 2 large bananas. Mash with a potato masher or a fork. Use only ripe bananas.
  3. Pour wet mixture into mashed bananas and stir to combine.
  4. In a frying pan, cook mini pancakes over a medium low heat using coconut oil. When the baking powder is activated and the pancake is fluffy, flip it over and cook for about one minute more. Serve immediately when hot.
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https://www.healingfoodie.com/banana-pancake/

WHY I DON’T USE GRAIN FOR PANCAKES?

Ears of wheat on wooden background

The inherent presence of what are called exorphins in grain (morphine-like compounds) make gluten-containing grains quite addictive and place many in frank denial of the havoc it can wreak.

The grain that first entered our diet about 10,000 years ago bears little resemblance to the grain we grow and consume today. Genetic bioengineering and food processing have created strains of grains that contain up to 40 times the gluten of grains than few decades ago. Referring to Dr. Allan Fritz, a Professor in Wheat Breeding in Kansas State University, 99% of all the wheat cultivated in the world today, is modern production dwarf or semi-dwarf wheat.

Gluten is a sticky and glue like protein that disturbs the digestion and absorption of the nutrients. When the unabsorbed food is left in the gut, it increases the immune response and our immune system attacks the small intestine wall. That can cause symptoms such as stomachache, nausea, diarrhea, constipation, awkwardness and in a long run, a leaky gut.

It’s interesting that same kind of an immune system attack develops in the other parts of the body as well, such as in nervous system. This means more inflammation / cytokines that are very destructive for the brain. The studies show that the brain can show symptoms on it’s own! With that said, the neurological disorders might be a cause of gluten. (7,8)

READ MORE ABOUT GRAINS AND GLUTEN.

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