Pancake weekends (Saturday or Sunday depending on our family schedule) are such a staple in our home. There is something warm and cozy about a pancake breakfast with melted pastured butter, real maple syrup, fresh berries and a side of bacon with hot coffee or tea.
Unfortunately, most pancakes served at local diners, pre-made mixes sold in the supermarket and conventional recipes include bleached white flour (stripped of nutrients and synthetically added vitamins), processed bleached white sugar, non-organic pasteurized skim milk, and eggs from factory-farmed chickens (fed antibiotics and genetically modified feed). Top it off with some fake chemical-laced syrup (seriously - the labels just say "SYRUP" and the first ingredient is high-fructose corn syrup!) and you cannot even call this a meal. Forget the sugar and carb content - you are being poisoned.
So, hence, pancake weekends where I make a homemade batch at home or find a suitable organic/paleo mix where I just add water (sometimes you just need to add water and call it a day - I get it, mommas, and have been there).
And yes I've heard of banana pancakes - and LOVE them. Only two ingredients? What mom wouldn't love this! Unfortunately due to my son Gavin's egg allergy and a number of food sensitivities I had to get creative with another healthier pancake alternative.
Through a lot of trial and error (and mushy pancake fails) I found a recipe that seems to work. This texture is not at all like the fluffy pancakes I remember growing up but taste just as good. Any family that has someone with food allergies will love this recipe too. It is gluten, dairy, soy, egg and nut free (of course check all the ingredients as I buy a gluten free flour blend that may not comply if you follow strict manufacturing labels).
Again, what was most important was adding some nutrients and protein to this pancake for my son since he can't have eggs. Most days he just sips hot bone broth from a mug with a straw instead of having eggs with me and my husband. I've gotten creative with other meals too such as soaked steel cut oats with organic breakfast sausage, coconut milk yogurt with added collagen powder, protein smoothies (collagen powder again), root vegetable hash and deconstructed organic BLT's.
So what seemed to work was adding in organic pumpkin puree, coconut milk yogurt and finally organic free-range chicken bone broth powder.
I know, I know - chicken? In pancakes? You are just going to have to trust me on this one.
I purchase my organic bone broth powder from Perfect Supplements and was wondering how I could incorporate this magical powder into other recipes besides soups and hot beverages. Literally the ONLY ingredient is organic free-range chicken bone broth powder. The company is completely transparent with their ingredients and have third-party testing done on their products. I absolutely love and respect any company that does this, big or small.
The bone broth provides Gavin with glycine, essential amino acids, and collagen protein that he needs on weeks I just cannot make my own broth or get to my local farmer. The bone broth craze has left the super-markets empty of my grass-fed bones, and the price for pre-made bone broth at the store can add up fast. This seems to be the answer when I need bone broth in a pinch, and storage is much easier!
For those who aren't already familiar with bone broth, here are some of the benefits of adding it into your diet:
Improve skin health
Support joint health
Improve gut function and digestion
Keep excess inflammation in check
Build and restore muscle
Support a healthy metabolism
Promote healthy brain function
Lastly, this pancake recipe is a great breakfast that my toddler loves to make with me too. And although sometimes it is way faster for momma to just do it (the"try it? try it?" questions a million times and pancake batter face that turns to glue if you do not wipe it off fast enough), I know I am making fond memories with my son for years to come.
In the meantime, I thought I'd share my recipe here. I hope you enjoy. Feel free to make it your own.
Bone Broth Pumpkin Pancakes
(dairy free, egg free, gluten free, nut free, soy free)
1 cup gluten free flour (sprouted spelt flour would work too)
2 scoops organic bone broth powder
2 teaspoons aluminum-free baking powder
1/4 teaspoon cinnamon or pumpkin spice
1 tablespoon avocado oil
1/4 cup organic pumpkin puree
1/4 cup coconut milk yogurt (or full-fat dairy yogurt if this isn't an issue for you)
1 cup filtered water
Mix all dry ingredients in one bowl (flour, bone broth powder, baking powder, cinnamon/pumpkin spice) and wet ingredients in a separate bowl (avocado oil, pumpkin puree, coconut milk yogurt and water)
Combine wet and dry ingredients and mix well until their are no clumps
Heat stovetop pan with ghee or other fat of choice (coconut oil, pastured butter, etc.) and scoop 1/4 c. of batter at a time per pancake. Once bubbling/brown on bottom then flip to other side.
Serve with ghee, pastured butter or coconut oil and real maple syrup (or just eat plain)
Recipe yields about 6-8 small pancakes (if using 1/4 c. to scoop)
If you do not have yogurt on hand you can omit and double the pumpkin puree.
If you prefer to make this completely vegan, try a plant-based protein or a mushroom broth powder.
For grain-free options: try cassava flour or almond flour.
I am sure 1 pastured-egg would work here instead of the baking powder and make the batter rise more (i.e. fluffy pancakes!)
These freeze really well, just separate each one with parchment paper and stack into a freezer-friendly bpa free container. Use a toaster or toaster oven to reheat!
*Please use local, organic ingredients whenever possible.