Breakfast around our house usually tends to be the easiest and quickest meal to prepare. Like you, we need something that is nutritious, filling and fast to make so that we can get to our “to do” list for the day. But occasionally, we do have a fancier sit and relax type of breakfast and when we do it almost always includes pancakes. 🙂
PANCAKES are the best, aren’t they?
Or, so they used to be. I’m not going to lie sometimes the gluten-free pancakes just don’t cut it. Coarse and dry or small and thin seems to be the two spectrums that you may hit making gluten-free pancakes. Our family doesn’t just have the gluten-free factor we have two other factors that make pancake mix tricky for us. My husband is highly allergic to eggs and we are very conscious about not consuming carbs for the sake of consuming carbs.
You see, we are bit of health nuts so we like our carbs to hold nutritional value like fiber, vitamins, minerals, proteins, etc. and not just be empty calories. For this reason, we don’t eat many typical breakfast foods like bagels, pancakes, and cereal. In short, these foods hold very little nutritional value instead they are loaded in SUGAR, FAT, and SALT. These three ingredients are enough to make any food highly addictive… making you want to continue to eat whether or not you are still hungry.
The Problem With Typical Breakfast Foods
Breakfast IS and should be the most important meal of the day. Your body has rested all night long and needs to be refreshed and refueled for the day. However, for most of us instead of consuming vitamins, protein, and minerals into our well rested bodies we consume foods that leave us groggy, irritable, tired, and impatient about 1-2 hours later. Have you seen a child happily enjoy a sugary treat only to be throwing a tantrum an hour later?
I’m not saying that all tantrums are food related but they certainly play a role.
When I taught school this was so apparent in my students. The morning bell would ring and the kids would come in; loud, happy and full of energy for the day. It took me some time to get them focused for our first morning activities because of all their energy oozing out of them. However, it was usually an hour and half later that I started to see a pattern of glazed eyes, short attention spans, and grumpy irritable behavior coming out. The exact same pattern would follow mid afternoon.
Kids are not the only ones that experience this, right? How many of us need a morning cup of coffee or a mid-afternoon sugar drink to get us or keep us going? It’s our bodies way of telling us that there has been a sugar crash.
Sugar crashes are a problem because without sugar or glucose it’s hard for our bodies and brain to stay fueled. No fuel means bad side effects. So instead of yo-yoing between sugar highs and lows we need to choose foods that STABILIZE our glucose or sugar levels in between meals.
Two Ways To Stabilize Your Blood Sugar Naturally
1. EXERCISE – Regular exercise has been studied to reduce low sugar levels. How? When you do any type of exercise that causes your heart rate to increase and it automatically forces your muscles to use more…SUGAR. More sugar in your muscles means less sugar in your blood stream. Less sugar in your blood stream equals lower blood sugar. The benefits don’t end there. Consistent exercise even trains your body how to utilize the insulin in your blood so that the sugar is more balanced far after you are done exercising. This is why my doctor recommends that his patients hit the outdoors and briskly walk for 10 minutes when they start to hit their mid afternoon slump. 🙂
2. EATING – Eating the right types of food can certainly help extreme levels in our blood sugar. I already told you that we don’t do bagels, cereals, and even toast on a weekly basis. These breakfast foods are more a once a month time of meal for our family. Instead think “whole foods.” Foods that are dense, vibrant and in their natural state are going to be packed full of vitamins, minerals, proteins and fiber that will fuel your body slower and longer. No spikes means no crashes.
10 Healthy Breakfast Alternatives:
1. Berries: Blueberries, strawberries, raspberries and blackberries – A touch of sweet but higher in anti-oxidants than in sugar. Also, this sweet fruit won’t spike your blood sugar like bananas or watermelon.
2. Oatmeal – Either on the stove top or in the microwave it’s one of the few grains that we consume at breakfast. (I’m not talking instant either) 😉
3. Eggs – Loaded with protein and healthy fats
4. Peanut Butter or Nut butters – Great mixture of healthy fat, protein and carbs
5. Ham, Bacon or Sausage – Just make sure it’s Corn Syrup, and Nitrate Free (see why here)
6. Lentils – These take a little longer to cook but are a great source of carbs
7. Vegetable Scramble – I literally dump vegetables & eggs in my ninja, puree and cook on the stove top
8. Vega Smoothies – Add frozen berries, water or milk with your scoop of protein and consume (Buy here)
9. Crockpot Breakfast Porridge – Like this one
10. Protein Pancakes
Yes, we are finally back to pancakes. I kinda of felt like this post was a lot like the children’s book, “If You Give a Pig a Pancake.” 🙂
YUMM…..They were worth the wait weren’t they? Warm and fluffy just the way pancakes are supposed to be.
So what makes these pancakes so AMAZING?
It’s all about the brand.
Wholesome Chow is a brand that both my husband and I can agree on. If were going to eat pancakes it’s important that they taste awesome, are allergy friendly, and are chalked full of amazing benefits. They also have awesome cake mixes too!
12 grams of protein per serving is a great start…but the perks don’t end there.
Organic? – YES! Gluten-free? – YES! Able to make with egg substitute and still tasty yummy? – YES! YES!
Here’s what you’ll need to make your own Gluten-Free Vegan Protein Pancakes:
Gluten-Free Vegan Protein Pancakes
Author: Allison Kuslikis
Strawberry Pancake Topping:
2 generous cups of strawberries
2 drops of vanilla
1/2 - 1 tbsp coconut oil
sprinkle of coconut sugar
Begin by making your pancake topping first. Wash and de-stem 2 cups of whole strawberries.
Place whole strawberries in the blender for a few seconds. Slice banana and add to strawberry mixture.
Add a sprinkle of coconut sugar, 2 drops of vanilla and stir until blended. Set aside.
Next, begin making your pancakes. Follow the directions on the back. It's pretty easy. Add your needed amount of pancake mix and stir in non-dairy milk and apple cider vinegar or egg until well mixed.
Spray your frying pan and allow the pan to heat up a little before pouring pancake batter on to the pan.
Once your pancakes are done. Top with coconut oil or coconut butter and your strawberry pancake topping.
Calories per serving: 294.54 kcal
Fat per serving: 9.82 g
Saturated fat per serving: 5.71 g
Carbs per serving: 48.86 g
Protein per serving: 5.13 g
Fiber per serving: 3.03 g
Sugar per serving: 11.74 g
Cholesterol per serving: 23.4 mg
I would love to hear from you. What is your favorite pancake topping?
Love pancakes? Check out my easy coconut flour pancakes here.