When taking on the gluten-free lifestyle, finding new and fun things to eat seems like a dead end street.
I work diligently to share with my clients the absolute truth that the list of foods one can eat while living the gluten free lifestyle is waaaay longer than the list of foods one should avoid. It just doesn’t feel like that to begin with.
Sometimes it feels like deprivation, as one client put it yesterday. Sometimes you don’t want to make the right choices, or maybe you’re the person who makes a chocolate vs vanilla choice and moves on easily with your life.
If eating with true health restoration in mind sounds like deprivation than I would encourage you to look at the goals you are trying to reach in ‘feeling better’ and re-evaluate.
This morning I’ve got a little treat for you in the breakfast department.
Pancakes can be a tough breakfast for some folks to move away from. To be honest, a white flour pancake sounds about as appetizing to me 9 years after switching to a gluten-free lifestyle as eating rubber cement straight from the bottle.
Even some of the gluten free pancake mixes feel the same to me, and some of them are made with pretty decent ingredients.
This gluten-free egg pancake is tasty and versatile and most of all, really quick to prepare.
I find it easy to use the leftovers as pb&j “bread” for the girls lunches or tasty to nibble on cold straight from the fridge. They would make awesome finger food pieces for those babes who are eating eggs and bananas (omit the nut butter).
Gluten Free Egg and Banana Pancake
- 1 banana
- 2 eggs
- dollop of preferred nut butter optional
- dash of cinnamon optional
- 1/2 tsp vanilla
- Could these be any easier? It's almost a joke writing up this recipe.
- Warm your griddle.
- Throw your banana and two eggs into the blender, along with the nut butter and cinnamon (both are totally optional, though I like the flavor) and vanilla.
- Blend until well mixed.
- Pour these cakes, they will be thin but sturdy, and cook until golden.
- *If you use cinnamon, these will be a bit darker in color.
- Serve with real maple syrup.
- Store remaining cakes in fridge.