When I was a little girl Saturday was my favorite day of the week. We slept in, watched cartoons, and ate pancakes. If I was spending the night at Grandma G’s house, I got real butter and real maple syrup with my pancakes.
But these weren’t just any pancakes.
A genius in just about everything (seamstress/decorator/chef), my grandmother made me pancakes that resembled my childhood favorites. What could have been an ordinary breakfast was transformed into the likes of Strawberry Shortcake (the doll), My Little Pony, Papa Smurf, and my all-time favorite: R2D2.
Even though she made everything from scratch, one ingredient that’s especially inflammatory remained: flour.
Ah yes, the dreaded F Word that we avoid like the plague.
If you’ve been excluding your favorite comfort foods because of the F Word, never fear, you really can have your pancakes and eat them too.
How to Make Pancakes Without Flour:
- Simply replace flour for sweet potatoes, butternut squash or yams, you can also use a banana
- Mash up with a fork, or use a food processor or handheld mixer
- Add a couple of eggs
- Add a little coconut oil (or my favorite, MCT oil)
- Pinch unrefined salt
- A few drops vanilla stevia (I like Sweet Leaf brand) or organic ground stevia leaves
- Cinnamon if so desired
That’s it. They’re just as delicious as grain-based pancakes, without all the worry. And this entire process takes all of 5 minutes, so I don’t want to hear that you don’t have time for breakfast anymore.
What’s really cool about making sweet potatoes and yams ahead of time and storing them in the refrigerator is that the longer they’re in there, the more they turn into resistant starch. Resistance starch is interesting because it feeds good gut bacteria, lowers blood sugar levels, reduces appetite, and improves insulin sensitivity.
And they taste amazing.
As always, let me know how your pancakes turn out in the comments below!