Banana Pancakes
Banana pancakes are a great source of protein and fat. Combining these nutrients help keep your child full and nourished until the next meal/snack. This recipe features bananas, which are a healthy source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants. Collagen in the pancakes supports healthy skin, bone, and nails along with helping to heal the intestinal lining that has been damaged by leaky gut syndrome, which is common in autism.
The great thing about this recipe is that it is highly customizable! You can add a variety of toppings including fruit, almond butter (see our DIY recipe here), and maple syrup according to your child’s sensory preferences and nutritional needs. You can even make a large batch of pancakes and freeze them for a quick and easy breakfast!
Ingredients
1 ripe banana
2 eggs (if egg-free, substitute flax egg, which is 1 tbsp ground flax mixed with 2 tbsp water, left to sit for 2 minutes)
1/2 cup almond flour
1/2 cup almond milk, unsweetened (see recipe here)
1 tbsp dairy-free butter (my favorite: Miyokos)
1 scoop collagen
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Optional: 1/4 cup mini dairy-free chocolate chips or frozen wild blueberries for a boost of antioxidants!
If serving with syrup, choose 100% pure maple syrup or honey. Nut/seed butter also makes a great drizzle with a healthy boost of fats! On special occasions, you could also top with coconut whipped cream
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
In a large mixing bowl, mash the banana and then add the collagen, baking powder, baking soda, vanilla extract, eggs, salt, cinnamon, and nutmeg and whisk until combined. Let sit for a minute.
Melt butter and add to mix with nut milk. Whisk until combined.
Add almond flour and continue to whisk. Let sit a few minutes. If it's too thick add milk- and if too thin add some tapioca or arrowroot starch.
Heat griddle or skillet on the stovetop over medium heat and lightly grease
Pour batter in 1/4 cup increments onto the griddle and flip when edges begin to dry and bubbles in the batter appear and stay popped
Cook for another 1 or 2 minutes and remove from heat and top with sliced bananas, warmed almond butter or maple syrup, or nut of choice!
Nutrition Facts
Serving Size: 2 pancakes | Makes 3 Servings
Calories: 230 | Protein: 9 grams | Fiber: 3 grams | Carbohydrates: 13 grams | Fat: 16 grams | Sugars: 6 grams
