In my house breakfast needs to be easy – otherwise it’s likely to be skipped. These pancakes take minutes from start to finish, use only three common household ingredients (all whole foods), are dairy and gluten free, and taste delicious. I top them with some fresh fruit and a few drops of all natural maple syrup for pure perfection.
What I love about these pancakes is their combination of protein, complex carbohydrates and fats. Not only are they essential ingredients in a well-balanced meal but they will give you the energy you need to start your day. And what pregnant or nursing mom can’t use a bit more energy? As an added bonus, they are loaded with vitamins and minerals and contain oats (a natural lactogenic: a.k.a. milk maker) which makes these delights especially great for nursing moms.
2 eggs (go organic/free range if possible)
¼ cup gluten free rolled oats (blended)
zest of 1 lemon
¼ teaspoon all natural vanilla extract
1/2 peach chopped
3 large strawberries chopped
juice of ¼ lemon
2 basil leaves chopped
Place your skillet over medium-low heat and allow to warm while you prep your pancakes.
Place your oats in a high powered blender. (I typically blend 1 cup at a time and put the remainder in a glass jar for later use). Add the oats, banana, and eggs to the blender.
If you have them on hand, add in the fresh grated lemon peel and vanilla extra for some amazing added flavor. Blend on high for 30 seconds.
Wash and cut your fruit. Place the cut pieces in a bowl and add in chopped basil, fresh squeezed lemon juice and mix. Let stand while you make the pancakes.
Start by pouring a small "test" pancake onto your skillet. Once the edges look cooked, about 1 1/2 minutes, flip. Cook for an additional minute and remove from heat. Your cook times and temperatures may vary based on the type of pan you use (stainless steel vs. non-stick), so a "test" pancake is always worth the effort.
Once you have the cooking process down pat, repeat your steps with the remainder of the batter.
Stack the pancakes on a plate. Cover with fresh fruit mix and drizzle on a bit of maple syrup (or honey if you prefer).
- These pancakes can be made with just bananas and eggs using the same ratio listed above. The pancakes will come out a bit thinner but just as delicious.
- Make your fruit topping the night before by cutting up some of the fruit you have on hand. From berries to oranges or figs, anything will work.
- Add in ground flax seeds and/or chia seeds for an additional nutritional boost.