I have been gluten free for close to two years now. There have been ups and downs on this journey, but for me it has improved my overall health. Do I miss bread? Of course, I do; just thinking about the texture of a piece of bread with lots of butter on it can be hard. BUT being healthy is more important to me and for right now that means keeping gluten out of my diet for a while longer. The adventurous part about this gluten-free journey is learning to be creative in the kitchen. Yes, that is my way of keeping it positive.
I have also found I cannot always use gluten-free flours, so I have begun to experiment with nuts and nut flours. Almond flour has become much more popular with many people removing gluten from their diets. But did you know you can use other nuts to make some batters?
Pancakes are a great example of this. This recipe uses pecans for the base, pecans have a distinct buttery flavor and who doesn’t like the taste of butter?
Pecans not only taste good, they contain the heart-healthy monounsaturated fat oleic acid, cholesterol-lowering plant sterols, and are an excellent source of vitamin B1. They are a good source of vitamins B3, B5, B6, and E. They provide the minerals manganese, copper, zinc, magnesium, iron, potassium, selenium, and calcium.
Safety: Pecans should be properly prepared, check out my post on how to do this here. Pecans contain large amounts of oxalates, and if you have a history of oxalate-containing kidney stones, pecans should be avoided.
The ingredients for these pancakes are readily available, you may have most on hand: pecans, eggs, ripe banana, honey, vanilla extract, cinnamon, baking soda, salt, and coconut oil for cooking in.
You will need a food processor or vita-mix type blender to grind the nuts. They should be finely ground and then just mix everything together except the coconut oil to make your batter. They will be cooked similar to any other pancake; heat skillet over medium-low heat and add some coconut oil to lightly coat the pan. Ladle ¼ cup of the batter in the pan per pancake. You will cook until the edges are crispy and then flip to cook the other side; continue until all batter has been used.
I limit sugar in my diet so I will often have pancakes with a fruit sauce such as this pear sauce recipe. I have also used homemade applesauce or blueberry sauce. Top the pancakes with your favorite pancake toppings and enjoy.
Gluten-Free Pecan Pancakes!!
These pancakes are an easy gluten-free option and can be topped with berries, fruit sauces, yogurt, syrup, and of course butter!
Ingredients
- 1-1/2 cups pecans, properly prepared
- 3 large eggs, pasture-raised is best
- 1 banana, ripe and mashed
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, sea or Himalayan
- Coconut oil for cooking
- Toppings such as berries, fruit sauce, butter, yogurt, or maple syrup
Instructions
- Finely grind properly prepared pecans in a food processor or high-speed blender until a flour-like texture is formed. Be careful not to over blend or you will make pecan butter.
- In a medium bowl, combine the ground pecans, eggs, banana, honey, vanilla, cinnamon, baking soda, and salt of choice.
- Mix thoroughly until all ingredients are well incorporated.
- Lightly coat a medium skillet with coconut oil and heat over a medium-low heat.
- Pour about ¼ cup of batter into heated pan for each pancake. Cook until the edges are crispy and then flip. Cook for a minute on the second side. Finished pancakes can be placed in a warm oven until ready to serve. Repeat until all batter is used.
- Enjoy pancakes with your favorite toppings.
These pancakes are super yummy. I actually will use them in place of bread for sandwiches – yes, I am being creative again.
If you enjoy pecans, you will love these pancakes. What do you think?
Be blessed and be a blessing,
Heather
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