Spiced Banana Almond Meal Pancakes

/

Prior to our SCD diet, breakfast was quite a boring event in our home. I would laziliy get stuck in a rut usually consisting of the same bowl of Kashi Cinnamon Harvest every morning, occasionnaly mixing things up with some kefir and fruit. But come Saturday morning I would whip up a high stack of pancakes to tie us over as we casually did our honey do's, read books, or just plain veg'ed. 

Well, cutting grains, sugar, starch, and dairy from our diet meant no more Saturday morning pancakes. My one big "hoorah" breakfast was on the no-no list, and I struggled with finding hearty alternatives. Sure, I made a myriad of fritattas and eggy dishes, but when my eyes fluttered open on those idle Saturday mornings I had an insatiable hankering for fluffy pancakes. I scoured the internet searching for alternatives and found several recipes for almond flour pancakes. So with much trial and error I have found a combination to satisfy our cravings.

The filling, topping and spice combinations are endless so feel free to get creative with this dish. I know many of you out there are gluten and/or grain free so I encourage you to put aside the eggs, forget that boring greek yogurt, and move on from that banana with peanut butter......reclaim your Saturday morning breakfast and whip up some pancakes the whole family can enjoy!

Spiced Banana Almond Meal Pancakes

  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 TBSP cinnamon
  • 1/2 tsp ground nutmeg
  • 3 overripe bananas
  • 2 eggs
  • ghee for greasing the pan (or coconut oil or butter)
  • honey and berries for topping

In a bowl mix the dry ingredients. In a separate bowl mix wet ingredients (including bananas).Pour wet and dry ingredients into a blender and blend for about 30 seconds. Heat a non-stick griddle pan or skillet and grease with ghee, coconut oil, or butter. Pour batter (if a little thick use a spoon to help flatten out the batter in the pan) into 4-inch rounds. Cook and flip until each side is done. 

Remove from pan and spread with ghee, butter or coconut oil. Drizzle with honey. Top with berries and enjoy your Saturday!

Makes about 12 4-inch pancakes