• Monica Kuebler

Recipe: Banana Pancakes

Updated: Apr 15

Right now we are enduring the COVID-19 quarantine so most of us have A LOT of time to dedicate to resting, restoring and taking care of ourselves like never before. So why not treat yourself to some pancakes? Yes, pancakes on a weekday! Crazy, right?! I think the way you top your cakes says a lot about you so get creative, I know I do!


Remember that not all carbohydrates are created equal and grains are glucose that break down very fast in the body producing a sharp spike in blood sugar. This can throw off your blood sugar sending your nervous and hormone systems into a tail spin. Most of us really don't need any more of that in our lives, especially during a pandemic.


Now fruit sugar on the other hand, is sucrose which contains fructose and glucose. Considering that so many of us live in a constant state of stress (before the pandemic) that doesn't allow us to store glycogen in our bodies (liver) well in order to be used as energy, it's important to note that fructose by way of glucose, restrains insulin. When you are living in a stressful state, depleting your liver of the glycogen it needs and you consume a serving of food that is mostly glucose (grains) with a little bit of fructose (ie; the fruit on your pancakes), the liver glycogen stores are replenished. Hooray! This allows the carbohydrates that you consume to be burned for energy. Crazy cool, right?


I typically top off my cakes with butter, loads of blueberries and a tiny bit of maple syrup. It's not fancy, but neither am I :)


BANANA PANCAKES 1 cup gluten-free rolled oats ¼ cup non-dairy milk (I use macadamia) 1 banana 1 tablespoon melted refined organic coconut oil 2 teaspoons baking powder 1/2 teaspoon cinnamon

1/4 - 1/2 cup of your favorite berries


Instructions: Combine all the ingredients in a high-speed blender and blend until smooth. Allow the batter to sit on the counter for 5 minutes. While the batter is sitting place a pan over medium heat and melt the coconut oil. Once the batter is ready, cook 3 mini pancakes at a time. Cook for about 2 minutes per side. Repeat until the batter is done. Next, add your favorite pancake toppings starting with your favorite berries and jazzing things up with maple syrup, almond butter, coconut flakes, pastured butter, or chopped nuts. Get creative and enjoy!


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