We make pancakes at home at least twice a week. Our boys love it and although I’m all about serving up fun foods, it’s even better if it passes the hormone healthy test. This pancake recipe does just that. Pasture raised, organic eggs are a great source of vitamin A, E and omega-3 fatty acids (and contain more of these compared to regular eggs!), which we’re likely not getting enough of. If you’re vegan, you can certainly create this with flax eggs instead. Ground flax seeds are also great if you’re incorporating seed cycling into your hormone wellness routine. Regardless, this recipe has a healthy dose of ground flax seeds in it already. Chia seeds and hemp seeds provide additional fiber and protein, all fantastic for blood sugar balance.
I love that the gluten-free nature of this recipe helps with reducing inflammation, healing the gut, and improving energy and reducing bloating and brain fog as well. After doing much research about gluten-free flours, I found that you absolutely need to be reading labels since many of these are made with rice flours or sugars, which are notorious for causing large blood sugar spikes. I added my own blend of oat flour and almond flour that provide nutrient density without adding refined sugar and starches.
My favorite way to serve this is with French butter, chopped walnuts, and a drizzle of pure maple syrup – SO good!
When you make this, be sure to tag @wellandgreat on Instagram to let me know what you think!
The BEST Gluten-Free Banana Pancakes
Ingredients
This recipe will make you just around 9-10 pancakes.
4 medium and ripe bananas, mashed
3 pasture raised, organic eggs or flax eggs*
1 cup almond flour
1/2 cup oat flour
1/4 cup ground flax seed – leave this out if you’re using flax eggs
2 tbsp hemp seeds
1 tbsp chia seeds
2 tbsp MCT oil (optional)
1 tsp pure vanilla extract
1 tsp cinnamon powder
1 tsp baking soda
1 tsp baking powder
Topping options: A few tablespoons of drippy peanut butter (I recommend using organic peanut butter without any added ingredients), pure maple syrup, organic blueberries, sliced almonds, chopped walnuts, ghee, organic + grass-fed butter, coconut yogurt, a sprinkle of bee pollen, whatever you fancy!
* To make a flax egg, mix together 2.5 tbsp of water with 1 tbsp of flax meal / ground flax seeds. Let it sit for a few minutes to thicken.
Process
- Turn on your skillet or griddle to medium heat.
- Mix all dry toppings together in a large bowl, then mash your bananas and add the eggs and all wet ingredients in a separate bowl.
- Combine both bowls and mix well.
- Pour about 1/4 of a cup of the batter onto your skillet or griddle and wait until golden brown to flip. Then flip the pancakes and cook for a few more minutes.
- Serve warm with pure maple syrup, honey, berries, whatever your heart desires! There’s never a wrong time for pancakes – am I right?
