For this pregnancy, I’ve been seeing a midwife group with an excellent reputation for VBAC deliveries. I’m actually blown away by what this midwife practice has been able to do within a hospital setting. For instance – we’re allowed to eat during labor! What the what?
High five to common sense and down with cover-your-butt hospital policies!
But part of having a successful VBAC means I have work to do. They have strict requirements for diet, exercise, acupuncture and spending time in nature. Based on my prior birth experience and personal healthy history, my midwife advised me to go beyond their basic dietary guidelines and cut all gluten from my diet.
Now, I don’t usually eat a lot of wheat products and I’m not into having a lot of strict dietary rules in my life. But this baby has given me a good reason to try gluten-free living. That’s why you’ve been seeing a lot of yummy gluten-free and grain-free recipes from me lately!
Deprivation? Bah.
Regardless of your dietary situation, I think you’ll like these protein-packed pancakes for their taste AND for how easy they are to throw together.
Grain-free Pumpkin Pancakes
Prep time: 5 min
Cook time: Depends largely on the size of your skillet/griddle
Yield: About 8 pancakes
1 cup sliced banana (about 1 banana)
1/3 cup nut butter
1/4 cup pumpkin puree
3 eggs
Optional ingredients:
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
Butter, chopped pecans, pure maple syrup for topping
1. Heat a skillet or griddle over medium-low heat.
2. In a blender, combine banana, nut butter, pumpkin and eggs. Blend in vanilla and pumpkin pie spice if using.
3. If using a non-stick surface, melt butter or coconut oil onto cooking surface. Create pancakes using 1/4 cup of batter at a time. Cook until lightly browned on each side.
4. Serve hot with toppings of choice.