ButtermYlk Banana Pancakes

ButtermYlk Banana Pancakes

Making batches of pancakes IS a big time saver for me. With Asher being gluten intolerant AND not liking most gluten-free bread AND me not liking any gluten-free products with corn, soy or xanthan gum – I’ve found making pancakes to be an easy, less expensive bread alternative. They’re fast to make, great to freeze for instant grab and go bread and my recipes are healthy – YAY!

These delicious pancakes have the taste of buttermilk without using dairy milk – yay for Paleo peeps and vegans! This recipe also uses lemon juice instead instead of lemon zest to bring out that yummy TANG  – yay for those who are sensitive to salicylates!

Paleo & Vegan

I’ve had a bit of a pancake evolution. It started with my gluten-free Blueberry Buckwheat Pancakes as part of our rotational diet for many years – it’s another great one to try for my vegan friends. Next came many version of grain-free Paleo pancakes with egg and banana (I’ve never been a fan of the coconut flour pancakes) and this is by far my favorite Paleo pancake that is also vegan with the flax eggs. The combination of cassava flour and plaintain flour is divine in taste and texture.

For added protein, you could make this recipe with two pastured eggs if you like too. I actually love the flax eggs and getting some great healthy omega-3 fatty acid and antioxidants into my and my kids weekly diet. Flaxseeds are also hormone balancing which is great for thyroid health and menstrual cycles. If protein is a factor: two flax eggs contain about 3 grams of protein while two chicken eggs contain about 10-12 grams of protein depending on the size of the egg.

Low Salicylate

This pancake recipe is also low in salicylates. Salicylates are naturally occurring in healthy plant foods like fresh herbs and many fruits and they are not necessarily bad to have in your diet. Unnatural sources of salicylates can create a problem for many and when a sensitivity develops, rotating high salicylate natural foods can help manage the reactions and prevent more sensitivities from developing.

I’ve been sensitive to phenols and especially artificial high salicylate foods since I was a child. The worst being food preservatives and artificial flavoring and dyes. Many children are more sensitive to these ingredients and sadly they are found in all the candy and sweets marketed to children. Salicylates have been found to dramatically affect children with ADHD, dyslexia and other processing and behavior issues. I know they affected my ability to concentrate on what I was reading as a child (and as an adult), my mood and happen to also think they likely affect everyone in varying degrees. Here’s a great list of often reactive Salicylate Ingredients to Avoid.

These pancakes on our rotation help to make sure we’re not eating the yummy high salicylate berries every day or the skin of citrus. I LOVE lemon zest in my pancake recipes to create that yummy buttermilk taste and by simply subbing water in the flax egg, I was able to get the same tangy taste without the lemon skin which is very high in salicylates.

Low Oxalate

High oxalate foods such as nuts, beets, spinach, chocolate and coffee are not usually as much of a problem for children as they are for adults who may have a gut imbalance. After years of antibiotics, dental fillings and an over sugary diet, your large and small intestine can be  dominated by too much candida and other fungi. A small amount of candida is useful for nutrient absorption and digestion but an overgrowth can lead to the body’s inability to process many foods and especially oxalates. Once your microbiome is imbalanced, it may have a “build up” of oxalates in the body which can lead to skin reactions, kidney stones and sadly cancer.

If you need or want a great low oxalate pancake this one is my favorite. I find that giving my body an “oxalate fast” every few months helps me be able to tolerate some chocolate and coffee on occasion 🙂

Where to buy ingredients?

Many of these ingredients are sold at the grocery but here are quick links where I buy online and have delivered – even easier!

Cassava Flour

Plantain Flour

Tapioca Starch

Maple Sugar (Thrive Market members) or Coconut Sugar

Baking Soda

Real Salt

Sunflower Oil

Ground Flax

Lemon Juice (Costco actually sells a great priced organic lemon juice.)

 

ButtermYlk Banana Pancakes
Print Recipe
Servings Prep Time
9-10 cakes 10 minutes
Cook Time
5 minutes
Servings Prep Time
9-10 cakes 10 minutes
Cook Time
5 minutes
ButtermYlk Banana Pancakes
Print Recipe
Servings Prep Time
9-10 cakes 10 minutes
Cook Time
5 minutes
Servings Prep Time
9-10 cakes 10 minutes
Cook Time
5 minutes
Ingredients
Dry Ingredients
Wet Ingredients
Flax Egg
Servings: cakes
Instructions
  1. If you're using the flax egg - make that and set aside to congeal.
  2. Mix the dry ingredients and turn on your griddle to 375.
  3. Mix the wet ingredients, adding your egg of choice.
  4. Mix the wet and dry ingredients together well.
  5. Oil your griddle or pan and using a 1/4 cup measuring cup make your cakes. When they bubble it's time to flip.
Recipe Notes

I mentioned freezing batches - it's very easy to do and they will keep for months. I will often just place a batch from the freezer into my fridge the night before I want them and they thaw perfectly. You can also make pancake kits for your pantry so all you have to do is add the flax eggs and mylk choice if you'd like quick fresh cakes.

I hope you enjoy making these yummy pancakes for breakfast, a snack or for PB&J lunch sandwiches!

Wishes of Health & Gratitude,
xo Robin 

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