Gluten & Dairy Free Banana Pecan Pancakes

If you follow my blog, you know that I recently had food sensitivity testing done so I can possibly reverse my hypothyroidism and maybe even wean myself off of my lifetime Synthroid medication. (You can see my reasonings and results in this post: LEAP MRT Results.) Anyway, I began the ‘hardest’ part of my new eating plan yesterday: phase 1. During this two week period, I can eat only a small number of foods that I tested least reactive to. So, for the next 14 days, I can eat only turkey, pork, eggs, sole, tuna, white potatoes, tomatoes, green beans, lettuce, asparagus, carrots, cauliflower (cooked), onion, peas, apples, bananas, mangos, grapes/raisins, blueberries, pineapple, lemon, grapefruit, coconut, pecans, and peanuts. These are what I consider my “foods,” but I’m also allowed to cook with the following ingredients: olive oil, coconut oil, cinnamon, ground mustard, basil, turmeric, cocoa, mint, maple syrup, apple cider vinegar, white vinegar, and baking soda. Sometimes I look at this list and think, “wow, that’s a lot of food.” However, when I really look at it and start thinking of all the foods that I won’t be able to eat over the next two weeks, I know this will be challenging! I’ve already warned my husband that I ‘might’ be grumpy at times. ha! 😉 My biggest challenges will be avoiding cheese, yogurt in smoothies, oats, rice, almonds/almond butter, and flour (oh, and chicken and ground beef). I’m up for the challenge, though, and I’ve already made several delicious meals (without much prior planning). Once this two week period is up, then I will slowly begin to add more foods back in and watch how my body reacts to them.

This is what I had for lunch today. Totally satisfying and hit the spot.

Banana Pecan Pancakes

Yes, I realize pancakes are usually reserved for breakfast…but I wanted to try something ‘different’ and I had time to cook, so pancakes it was! My kids ate leftover homemade macaroni and cheese that I made for dinner last night. As much as I wanted to steal a bite…I didn’t. I paid too much money for this testing; I’m not going to cheat and have my results be negatively affected because of it! I’m doing this 100% all the way through. And I can’t wait to see where it leads and how I’ll feel when I’ve completed all of the phases.

Gluten & Dairy-Free Banana Pecan Pancakes

Ingredients:

  • 1 cup pecans*
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 4 eggs (local, pastured is ideal – I buy mine from Honored Prairie)
  • 2 ripe bananas
  • 3/4 tsp ground cinnamon
  • 2 T pecan milk (or coconut milk)

Grind pecans in food processor until they are a fine consistency. Place the pecan meal and all remaining ingredients in a bowl and use a hand mixer to mix until thoroughly combined. If necessary, you can add more pecan/coconut milk.

Pour batter on hot griddle. You will probably want to spread it out a little to make it thinner. Wait until the edges are set and then quickly run a large spatula under the pancake and flip. (Some of mine didn’t flip easily, but I learned that the quicker I slide my spatula, the better!)

*I actually made homemade pecan milk first and then used all of the remaining pecan ‘pulp’ (or meal) that was leftover for these pancakes. Doing it this way eliminated the step to pulse the pecans in a food processor first (though, I had a few more steps earlier in the day when I made the milk). I followed the exact same method as I do in my homemade almond milk, but I used pecans in place of the almonds and maple syrup instead of honey (just because I’m not eating honey at the moment).

My kids wanted to eat some of these pancakes, but I tried to discourage it. 🙂 Normally, I would be all for sharing with them, but because I’m making “special” food for myself right now, I want to allow for more leftovers to save time later on. I did give each of my boys a single pancake and they ate them up, so at least I know they pass the ‘kid test.’ And I was pleasantly surprised, as well. They weren’t gritty from the pecan meal, like I expected. And the maple syrup I drizzled over the top added additional yummy flavor. Definitely something I’ll be making a few more times over the next several months (if not longer). 🙂

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Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!

LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

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