Sometimes the easiest foods are the most enjoyable to make. If you have ever read Elaine Gottshall’s book “Breaking the vicious cycle” you have likely stumbled upon a banana pancake recipe, and if not, you are in for a treat. Her recipe is simple: one banana, one egg, blend and BAM! pancakes! …or so it would seem. In my time on this diet I have only ever a handful of times been able to make a pancake that hasn’t fallen apart or felt like it never cooked right. The reason being? Well traditionally pancakes are made with wheat, and with wheat, comes gluten. Gluten is one of the important qualities that helps hold some foods together. Thankfully here at GastroChef.org we are all about making creative solutions.
For this weeks post, I kept it simple with only the smallest of tweaks. This week marks the beginning of school from little kids right up to 20-something kids i attempt to explain genetics and basic science too, so why get complicated. So let’s make something you can easily throw together during the week and feel good about your nutritionally sound breakfast.
Each banana is about 2-3 grams of protein and packed full of vitamins and minerals. If you want to read up about the breakdown click here to find out. The health benefits of bananas are plentiful. One of the major health features of them is their high potassium component (467 mg potassium with only 1 mg sodium) making them excellent for you sporty folks helping to prevent high blood pressure and protect against atherosclerosis. Other studies have shown their usefulness in promoting good bone health, eyesight, digestion, etc, etc etc. Moral of the story is replace that apple a day with a banana!
The only thing I would suggest to make these come out perfect is to you some silicone muffin wrappers available at most stores. The reason being is the cups heat and allow even cooking of the batter, they don’t require greasing and pancakes or muffins pop out with ease.
PDF —–> Banana Cinnamon Pancakes <—– PDF