Gluten-Free Banana Pancakes

Gluten-Free Banana Pancakes

For the last few days I’ve been staring at our super ripe bananas trying to decide what to make with them. Every morning I contemplate a Peanut Butter and Banana Smoothie, but have gone with a bagel or cereal instead, or I’ve thought about some of Brandie’s Cinnamon Streusel Banana Bread or those Banana Muffins I liked so much, but it just didn’t feel like the choice.

So this morning I decided to make some gluten-free banana pancakes; low carb, low fat, natural sugars, and high in taste.

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Not that health is usually a decider in my dietary choices, but it’s a nice side affect for something so delicious.

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These were a great use of old bananas, super simple to make, and very tasty.

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Gluten-Free Banana Pancakes
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Serves: 4 servings
  • 4 very ripe (brown) bananas
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 1 tablespoon butter
  1. Heat a skillet on medium heat until a drop of water placed in the center will sizzle and dance, but not immediately evaporate.
  2. Use a small amount of the butter to grease the pan in a medium sized circle, and then using a ⅓ cup scoop, pour some of the batter onto the pan.
  3. Cook until the top of the pancake starts to make bubbles and holes, and checking under the edge the bottom is golden brown.
  4. Flip and cook on the other side until it is also golden brown.
  5. Stack and serve with maple syrup, butter, jam, powdered sugar, or whatever your preferred pancake topping is.
To create a fluffier pancake, add 2 tablespoons of gluten free "flour" or pancake mix to the batter.


Slow Carb Bagels

Slow Carb Bagels

As much as I love the Slow Carb Diet for getting things done, e.g. dropping some pounds, sometimes you just need something that looks like bread and quacks like bread. That is why I love this bagel recipe so much.

It is maybe a bit far from tasting like normal bread, but you’re getting everything else without those pesky carbs, so it is still worth the sacrifice. But they do make the perfect addition to eggs/meat/beans for breakfast, you can turn most of that into a breakfast sandwich and almost feel like you aren’t on a weird diet.

You will want a donut/bagel pan for cooking these in. I can recommend the Wilton Nonstick Donut Pan.

Slow Carb Bagels
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Serves: 10
  • 1½ cups almond flour
  • ¼ cup flaxseed flour
  • 2 tablespoons garbanzo bean flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 5 eggs
  • 2 tablespoons apple cider vinegar
  • sesame seeds (optional)
  • garlic powder (optional)
  1. Preheat oven to 350F.
  2. Using a food processor, pulse all the dry ingredients together until mixed.
  3. Add the eggs and vinegar and mix until everything is combined.
  4. Spray the donut pan with non-stick cooking spray.
  5. Pour the batter into a ziplock bag or a piping bag. Cut a very small hole in the corner. I found the batter was very liquid so the smaller the hole the easier it was to control the flow.
  6. Pipe the batter into the bagel pan. Filling almost all the way to the top of the pan.
  7. Sprinkle with sesame seeds and/or garlic powder if desired. I'm curious to try poppy seeds next time.
  8. Bake for 20-25 minutes until a toothpick comes out clean.
  9. Let bagels cool. You may have more batter than could fill the pan, so you can remove the bagels to a cooling rack and bake another batch.
  10. Those that you don't eat immediately you should let cool till at room temperature then refrigerate in an air tight container or ziplock bag. They should last about a week. (I haven't tested that far because I eat them all within a few days.)



Kielbasa and Cabbage

Kielbasa and Cabbage

This is a staple  in our house. A once-a-week meal that we look forward to. Two ingredients (and a bit of oil/seasoning) is all it takes and it fills you up.

5.0 from 1 reviews
Kielbasa and Cabbage
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Recipe type: Dinner
Serves: 2
  • 1 green cabbage, large
  • 1 kielbasa sausage, 12 oz
  • 2 Tbps cooking oil
  • salt
  • pepper
  • red pepper flakes
  1. Heat oil in large pan on medium high, I like using extra light olive oil. You want to use a bit more than you might think you need because it will be used to brown the cabbage.
  2. Cut sausage into 8 equal pieces. and place cut side down in pan.
  3. While the sausage starts to brown, cut the cabbage into quarters.
  4. Remove the core from each quarter.
  5. Then slice each quarter creating thin strips of cabbage.
  6. Once the sausage is browned to your liking on the bottom, flip each piece.
  7. Cover the sausage with cabbage, season with salt, pepper and red pepper flakes.
  8. Cover your pan and let cook for a 2-3 minutes to allow the other side of the sausage to start browning and soften the cabbage.
  9. Remove cover and move the pieces of sausage to on top of the cabbage. Give the cabbage a stir and re-cover.
  10. Cook for 5-10 minutes, stirring the cabbage frequently to distribute the browning.
  11. Once the cabbage is at your desired tenderness, serve!


Buttered Cabbage

Buttered Cabbage

Alright, I’m not going to lie, this recipe is so crazy simple.


And really, it’s cabbage, so you would think it wouldn’t be that good.


But you HAVE to trust me. This dish is so, so, so, delicious.


If you need a way to get more veggies into you, or a super simple side dish for any occasion, look no further.

Buttered Cabbage
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Recipe type: Side
Serves: 6
  • 1 head green cabbage
  • 3 tablespoons butter
  • 1 teaspoon salt
  1. Remove the core from the bottom of the cabbage.
  2. Cut the cabbage in half.
  3. Slice each half into 1" strips, and then cut cross ways in 1" increments so you roughly have square/rectangular pieces.
  4. Place your butter into the bottom of a large saucepan and heap your cabbage carefully on top (it will wilt down)
  5. Sprinkle with salt and cover with a lid.
  6. Stir occasionally (more frequently in the beginning) to coat the cabbage with the melted butter and create an even cooking process.
  7. The butter will wilt and begin to caramelize.
  8. Remove form the heat and serve once about 10% is golden (this should be about 10-15 minutes; you can also cook longer if you like a lot of golden brown - this recipe is very forgiving)


No really, you should go make this now.