- Recipe by: Coach Angelena
I love pancakes, there is something about those perfect little circles that just
scream…breakfast! However, since going Gluten Free, to try and reduce some
inflammation in my joints, it has been hard to find a yummy and healthy pancake
mix. So I made one of my own! These are the perfect substitute when you are
craving pancakes, but you are trying to stay away from gluten or the overly processed
boxed kind. You can add berries or top them with almond butter, since the recipe contains only a few ingredients, they are quite easy to make! I hope that you enjoy them as much as I do.
1 ripe to overly ripe medium banana
½ cup liquid egg whites
2 tbsp almond meal or almond flour
Dash of cinnamon to taste
*2 tbsp chopped pecan (optional)
Mash your banana in a bowl, add egg whites and almond flour. Mix well incorporating
all ingredients. Add cinnamon and mix in, if adding pecans do that here and mix. Batter
will be a little lumpy. Melt 1 tbsp coconut oil in pan on medium heat. Pour batter by the
¼ cup full into heated pan. Cook for 3-4 minutes or until edges are firm, flip and cook on
the other side for 2-3 minutes or until cooked through. Optional- top with almond butter
while pancakes are warm. Enjoy!
Nutrition Information (without pecans): makes 1 serving.
Calories: 250, Fat 8.4g, Carbs 33g, Protein 14g, Fiber 4g
Nutrition Information (with pecans): makes 2 serving
Calories: 215, fat 15g, Carbs 33g, Protein 15g, Fiber 4g.