A lot of folks I meet with in my nutrition practice LOVE their pancakes. They’re reluctant to give up this comfort food when they embark on a healthy eating plan.
If this rings true for you then I have a secret: You can have your (sugar-free) pancakes and eat them too!
Below is my go-to recipe. Feel free to tweak it depending on your carb tolerance. For example, I opt for the lower-carb option made with just bananas but I often add oats for my husband and daughters if they have a big workout planned or a basketball/soccer game later in the day.
Try them out and let me know what you think!
Decadent Sugar-Free Pancakes
- 3 small ripe bananas, mashed
- 2 tablespoons coconut oil or butter, melted
- 2 eggs
- 1/2 cup regular oats (optional, depending on carb tolerance)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Optional toppings: Sliced bananas, warm berries and/or chopped walnuts
- In a food processor, mix together the mashed bananas and coconut oil (or butter).
- Mix in the eggs.
- Mix in the oats (if using), baking soda, salt and spices. Break down the oats but do not over-mix!
- Let the batter sit for 10 minutes. If using oats, you may want to thin out the batter a bit with a touch of almond milk or water.
- Heat a skillet over medium-low heat.
- Lightly oil the surface with coconut oil or butter.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
- Once the underside of the pancake is lightly golden, flip with a spatula and cook until golden brown on both sides.
- Serve the pancakes immediately with warm berries or keep warm in a 200 degree oven.
Until next time, make every bite of (sugar-free) pancake count!