If have been following my Food.Glam.Life social media and YouTube channel then you may have come across my leaky gut syndrome story and how I went about healing it naturally, rejecting my gastroenterologist’s prescription of 6 different medicines to take for approximately 2 months and owing my GERD entirely to “stress”. I even posted this on my Facebook page with a video I shared on leaky gut and its relationship with the rest of our body :
One of the things I did was to decrease the amount of gluten I was taking in to my body as well consume more healthy sources of fat like coconut and olive oil in my regular cooking. I added more fiber and gut healing foods like oatmeal, chia seed and ground flaxseed. One of the things that I love as weekend brunch or breakfast is pancakes. I was on a hunt for a healthier, guilt-free way to have them as I didn’t want to upset my gut so soon. This recipe that I researched and perfected on my own has been a go-to for the past year. It’s incredibly easy, and best of all it doesn’t taste dry and “healthy” as many gluten-free things end up tasting.
They’re certainly denser than your typical fluffy buttermilk pancake, but extremely moist and flavorful. I would say the banana has a big part to play in that. The best thing about this recipe is that, although I highly recommend you try to follow it as close as possible, I have also, for convenience, marked certain ingredients as optional. Keeping them in will get you a bigger bang for your buck, but omitting them will not make a huge difference on the taste or texture
If you’re not gluten-free you can certainly add any of your favorite kinds of flour to the recipe. If you’re looking to introduce a power breakfast option packed with superfoods that is guaranteed to keep you full for a long time then this should certainly be added to your list. The batter can be made the night before, covered and stored in the fridge, making it easy to make for a weekday as well. I feel like this is an indulgence without the guilt attached to pancakes. I like to smear it with a knob of butter and love to eat it with bananas, berries or other fruits that are in season topped with pure maple syrup, none of that corn syrup sweetness that we pass on as pancake syrup (although if that’s more your jam, except you’re stepping out of the healthy zone by this point 😛 )
Watch the video here:
Makes 4 medium sized pancakes. Serves 1.
1 banana, mashed
1 tsp peanut butter (or any nut butter of your choice or exclude altogether)
1/4 cup oatmeal
1/4 cup gluten free flour (or regular flour, whatever you prefer)
1/2- 1 tbsp chia seeds
1/2-1 tbsp flaxseed powder
1/8 tsp cinnamon powder
1/4 tsp baking soda
Pinch of salt
1-2 tsp brown sugar or coconut sugar (optional)
1/4 tsp vanilla essence (optional)
Splash of milk/almond milk/coconut milk just to make batter like
Coconut oil to coat pan
- Mix all ingredients in a bowl until combined. The batter shouldn’t be too thick or too thin.
- Heat pan on a low heat and add about 1/2 tsp of coconut oil.
- Ladle out pancakes. Cook until bubbles form on top and flip.
- Will make around 4-6 depending on the size you make them.
- For added taste, smear with a knob of butter (don’t if you want these to be super healthy).
- Serve with your favorite fruit (berries, bananas, oranges) and 100% pure maple syrup or honey.
Tag me on Instagram or Facebook @ghee.shakar if you try them.