If you’re looking for a simple grain-free breakfast option that fits within an Anti-inflammatory diet, I’m sharing my favorite blender pancakes with you today! This is a family hit in our household–my boys ask for these pancakes ALL the time. (If you’re interested in how to get your picky eaters to eat healthier, check out my tips here.) And they’re so easy to make, they can help me make them too.
We’ll explore a little bit about the anti-inflammatory properties of the ingredients and then jump into the recipe!
Bananas
Bananas are a versatile fruit that adds natural sweetness and creaminess to various recipes. In these grain-free blender pancakes, bananas serve as a binding agent, replacing traditional flour while enhancing the taste and texture. Moreover, bananas offer exceptional health benefits. Rich in potassium and magnesium, they promote heart health and help regulate blood pressure. Additionally, bananas are a fantastic source of vitamin C, which aids in boosting immunity and reducing inflammation. The high fiber content found in bananas also supports digestive health, preventing bloating and promoting regularity.
Eggs
Eggs are a nutritional powerhouse and a key component of this grain-free pancake recipe. They provide essential amino acids, vitamins, and minerals, making them an excellent source of high-quality protein. The proteins found in eggs aid in muscle repair, promote satiety, and stabilize blood sugar levels. Additionally, eggs contain antioxidants like lutein and zeaxanthin, which contribute to eye health. When it comes to inflammation, eggs offer an impressive anti-inflammatory profile due to their choline content. Choline plays a vital role in reducing chronic inflammation and may even support brain health by protecting against cognitive decline.
These taste very egg-y so if you don’t like the taste of eggs, you’ll probably want to skip this recipe!
Better Body Foods Organic Super Seeds
Better Body Foods Organic Super Seeds blend, consisting of chia, flaxseed meal, and hulled hemp seeds, adds a nutritional boost to these grain-free blender pancakes. Each seed contributes its unique anti-inflammatory properties, making this blend a true powerhouse.
Chia seeds are rich in omega-3 fatty acids, which help reduce inflammation and support heart health. They are also packed with fiber, promoting digestive health and providing a feeling of fullness.
Flaxseed meal, another omega-3 powerhouse, offers lignans, which possess antioxidant properties that combat inflammation. Flaxseed also contains fiber, supporting digestive regularity and aiding in the management of blood sugar levels.
Hulled hemp seeds are a complete protein source, providing all essential amino acids. They contain gamma-linolenic acid (GLA), an omega-6 fatty acid that can help reduce inflammation. Hemp seeds are also rich in vitamin E, an antioxidant that protects cells from damage caused by inflammation.
Nutrition Information:
Each serving of these grain-free blender pancakes provides approximately:
- Calories: 45 calories
- Total Fat: 2.7g
- Saturated Fat: 0.5g
- Carbohydrates: 3.3g
- Fiber: 1.5g
- Protein: 2.5g
- Sugar: 1.2g
This recipe makes approximately 12 pancakes and one serving is two pancakes. I recommend topping them with fresh fruit, honey or a nut butter. One of my favorites lately is Super Fat Keto Nut Butter made with macadamia nut butter.
Tips:
- For a thicker pancake, add more of the seed mixture one teaspoon at a time.
- These are much lighter than your typical pancake. You’ll need to let them cook on one side for a full 3-4 minutes before attempting to flip or they will fall apart.
- Using a griddle with this recipe is recommended. I love this griddle: Eco Non-Stick 20 inch Griddle Teflon Free
- These taste very egg-y so if you don’t like the taste of eggs, you’ll probably want to skip this recipe!
- You could swap the seed blend for oats, which would make the recipe gluten-free but not grain-free.
Anti-Inflammatory Diet Grain-Free Pancakes
Ingredients
- 1 banana
- 3 eggs
- 1/4 cup Better Body Foods Organic Super Seeds (Chia, Flax, Hemp) or other seed blend. Alternatively, could use oats but then it wouldn't be grain free.
- 1 tbsp coconut oil
- 1 tsp vanilla optional
- 1 tsp cinnamon optional
Instructions
- Preheat griddle or pan to medium heat. Add banana, eggs, and seed blend to the blender. Blend until combined.
- Grease griddle or pan with coconut oil. Pour pancake mixture onto pan. Allow to cook about 3-4 minutes on each side until golden brown. Top with fruit, honey or your favorite nut butter.
Notes
- For thicker pancakes, add more of the seed blend one teaspoon at a time.
- These are much lighter than your typical pancake. You’ll need to let them cook on one side for a full 3-4 minutes before attempting to flip or they will fall apart.
- Using a griddle with this recipe is recommended. I love this griddle: Eco Non-Stick 20 inch Griddle Teflon Free
- These are very egg-y so if you don’t like the taste of eggs, you might want to skip this recipe.
- You could swap the seed blend for oats, which would make the recipe gluten-free but not grain-free.
For more Anti-Inflammatory Recipes for your Whole Family, check out this post: The Anti-Inflammatory Diet: Simple Meals for the Whole Family
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