Awesome 3 ingredient gluten-free pancakes. Seriously?

July 2nd, 2012

pancake Awesome 3 ingredient gluten free pancakes. Seriously?

I was pushing Danny on the swing the other afternoon, holding out bits of his lunch as the swing came close. It was a game that beat the heck out of trying to get him to eat some veggies in the highchair.

With glee he grabbed the broccoli out of my fingers and shoved it in his mouth as he swung away.

I gotta come to the playground to get this kid to eat veggies? He’s 16 months old now, and getting much pickier about his food. Apparently, this is normal. Today he loves cheese. Tomorrow he hates cheese. Today he’ll eat fruit, tomorrow he won’t. Anything leafy gets a shake of the head, no matter what day it is.

swing Awesome 3 ingredient gluten free pancakes. Seriously?

But I keep trying by giving him the opportunity to at least look at and consider a green bean. Or I let him use his new fork skills to spear a piece of roasted beet…even if it ends up in his lap again. Veggies should be familiar to him, at the very least!

Anyway, my friend April was at the park and as we discussed our little ones’ eating habits she told me about the easiest, healthiest pancakes I’ve ever heard of. And the recipe is as simple as 1-2-3:

1 banana
2 scoops nut butter (any kind)
3 eggs

That’s it! Well, suffice it to say I tried it out immediately. We aren’t gluten-free in this house, but I like to be low-gluten. And these protein-rich pancakes were just perfect. I thought…maybe I can get some veggies into those. And so the recipe became:

1-2-3 Gluten-Free Pancakes with Secret Carrots
1 banana
2 scoops peanut butter
3 eggs
1 carrot
1/2 tsp. maple extract

Shred carrot and cook in a pan with a splash of water until soft. Blend all ingredients together. Heat butter or coconut oil in skillet and use 1/4 cup of the mixture for each pancake.

Now can someone tell me how to make pancakes without constantly burning them? Do I need an electric griddle or is this possible in a pan? Thanks in advance!

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17 Comments motherhood, quick and easy, recipe

  • KD

    Cast iron and lower temp are pancakes best friend.

  • http://www.findyourbalancehealth.com/ Michelle Pfennighaus, CHC

    Ah. I will try that! It’s about time I perfected my pancake technique.

  • http://twitter.com/FitOnTheRocks Lena K

    Definitely put the heat around medium-low. It kind of sucks because it feels like it takes FOREVER, but you’ll have pretty, fluffy pancakes!

  • http://spilledingredients.com/ Niki

    Holy moly, this recipe rocks. I can’t wait to try it! Yes, the picky eating thing was funny here too – one day green food was fun, the next day not so much. This week, blueberries and peas have been voted off the plate…

  • http://www.findyourbalancehealth.com/ Michelle Pfennighaus, CHC

    Ok I tried it again and it worked! I just needed some patience :-)

  • http://dietdessertndogs.com/ Ricki

    Michelle, these do look awesome! But I’m sorry. . . all the recipes on WW are vegan. Is there a reliable sub for the eggs?

  • http://www.findyourbalancehealth.com/ Michelle Pfennighaus, CHC

    Oh lordy sometimes my brain doesn’t work. Definitely not vegan, sorry!

  • Nikki

    Hi Michelle – This recipe looks amazing! I am so trying this out. About the burning, I sometimes use a higher smoke point oil such as organic sunflower oil. Or you can try ghee/clarified butter.. again, higher smoke point. When I use coconut oil or butter, my pancakes burn every time.

  • Nikki

    WAIT, I take back what I said about sunflower oil. Learning that it’s deodorized to tolerate high temps! I guess higher-smoke point is the take away, but I’m still trying to figure out which higher smoke point oils are healthy.:-)

  • http://spilledingredients.com/ Niki

    Must follow up. I’ve just given up dairy and wheat, and my 2 mo. old and 4 yr old keep my hands busy, leaving me with tiny cooking time increments. This recipe couldn’t have come at a better time. Thank you for saving breakfast for me. I’ve made these 4 times already. F o u r. They are mega delicious and super fast.

    I ate them with organic unsweetened applesauce twice. Recommend.

    I fry them up in coconut oil on low-medium… so far so good. I always have to turn the burner down to low about half-way through. Might just be my stovetop though…

    Thank you again!

  • http://twitter.com/CupcakeKaleChip Brianne

    I love this. Bananas and peanut butter are two of mine and Tyler’s favorite foods. And he loves carrots, too. Though just like Danny, he won’t go near green beans or anything green and leafy, though I do put a bite of salad on his plate every time we have salad for dinner.

  • http://www.findyourbalancehealth.com/ Michelle Pfennighaus, CHC

    hehe Yeah the oil thing is confusing. I stick to just a few fats in this house: butter, coconut oil, unrefined sesame oil and olive oil.

  • http://www.findyourbalancehealth.com/ Michelle Pfennighaus, CHC

    Ooh you’re welcome! Nice!

  • Leslie K Segal

    I grated, softened, and buried some yellow heirloom beets in these. Coconut oil on lowish temp is the key. With a Strawberry-Peach-Mystery smoothy (secret ingredient:KALE!), my girls are gobbling up hidden veggies this morning. Now, how to adapt these pancakes to be egg-free, too, so they meet Dad’s dietary restrictions?!? Too much to ask?

  • http://www.facebook.com/april.scripps April Frantz Scripps

    Ooooo…Can’t wait to try it with the carrots! I second the cast iron and coconut oil recommendation!

  • Zoe

    I find things burn and stick when cooked with coconut oil. I’d try canola, grape seed, or even olive.

  • jennifer

    I’m making these right now. The batter came out a little too thin for my taste. Next time I’d use 2 eggs instead of 3 so the batter is thicker. They look delicious thou, I can’t wait to dig in!

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