Okay y’all, I’m the first to admit living that gluten-free life is hard. As someone who just gets bloaty stomach aches when they eat gluten, it’s a struggle to stay away from something that tastes good (aka bread). To make my life easier/less painful, I’ve been trying to throw myself into finding new recipes for old faves, in hopes that eventually I’ll just know how to cook everything in a gluten-free version. It’ll probably be a long crawl, but the only way to move is forward, right??
I decided to keep it simple with breakfast and make some gluten free pancakes. There’s been a “healthy version” of pancakes going around in the blogging scene for a while now that basically consists of combining mashed banana with egg whites and cooking them. While I don’t think they’re awful if you want something quick, I wanted to make something a bit more substantial. Blending the rolled oats (I used these gluten free ones*, but you can use regular oats if your gut allows it) as well as the greek yogurt made the pancakes feel dense, and the banana and egg definitely helped hold everything together! Definitely feels like more of a meal than egg whites and bananas do! Plus, the yogurt adds an extra punch of protein; all around a healthy win I’d say.
• 2 Eggs
• 1 Banana, chopped
• 1/2 cup GF Rolled Oats
• 1/4 cup Greek Yogurt
• 2 tbsp Almond Milk
• dash Cinnamon**
(** optional, but why wouldn’t you?!)
1. Combine all ingredients in a blender and pulse everything till smooth.
2. Cook as you would regular pancake batter, browning both sides.
3. Top with agave, more bananas, or whatever you desire.
Should yield 1 serving or about 6 pancakes!