by | Apr 23, 2016 | Gluten Free, Recipes | 0 comments

Recipe adapted from Ambitious Kitchen

I make these every weekend for my family and they love them. Being a hypoglycemic pastry chef with a sweet tooth it has always been a challenge to balance my intake of complex carbs and breakfast has been the hardest as I grew up on whole wheat biscuits and jam + fruit, talk about starting your day with a sugar high right? I could never eat what Chocolate Covered Katie suggests for breakfast!! (Although I do love her recipes).

After 21 years of low blood sugar and fainting 9 times, 2 major accidents, I can now barely understand how to eat according to my condition. It took a lot of trial and error, experimentation and hit and miss on how I felt with certain foods and when I could eat them best. So after many doctors (mostly alternative, sadly traditional doctors never helped me in this aspect) and listening to my body and being fed up of a constant brain fog and that crash and burn feeling that is such difficult thing when you have hypoglycemia, I finally understood how to eat. And believe me I was the foodie who looked at a menu: choose dessert and then went for a salad.  So here is my experience and I hope it helps you if you have any sugar sensitivity or diabetic onset or metabolic syndrome or insulin resistance: I do what Tony Robbins suggests in his seminars: I eat clean + green every day and manage my complex carbs very well and I will very enjoy a special healthy noble treat with nut butter that adds protein and balances my blood sugar. I of course eat a small one.

My husband and kids love these so much that they prefer them to “normal” pancakes, something I am proud of accomplishing.

Recipe type: Breakfast
Cuisine: Breakfast, Brunch
Serves: 4 - 5
  • 1 large banana ripe but not to mature as the banana will have alcohol flavors
  • 1 cup gf oats
  • ½ cup cottage cheese (I have also used greek yogurt very successfully)
  • 2 eggs
  • ¼ teaspoon fine sea salt
  • 2 tablespoons hemp seeds
  • 2 tablespoons ground flax seeds
  • 4 tablespoons almond or coconut milk
  • 2 teaspoons baking powder aluminium and gluten free/ use 1 for high altitude
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla
  1. Pure all ingredients in blender. Note: if you let the batter sit too long it will get thick (oats release a gum that makes batters thick as they rest), you may need to add a tad more almond milk.
  2. Heat skillet add butter or coconut oil. Pour about ⅔ cup batter and cook medium heat.
  3. Flip over and cook until golden brown.
  4. You can also add blueberries to skillet as they cook. I serve mine with nut butter and freshly ground Himalayan salt. These also freeze very well.
Make amazing waffles just make the batter and put into your waffle pan and voilá. If you feel like splurging add a high percent chocolate in chunks to the batter before it cooks in the waffle iron.


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