A Healthy Pancake Recipe for Sensitive Stomachs

Irritable bowel? Low-energy? Upset stomach? Feeling bloated? 

These are just a few of the common issues that affect a large section of today’s modern society. But we carry on as we were, never stopping to truly look into our diets, because,  

“Hey, I eat healthy! I always eat loads of whole grains and vegetables.” 

But there’s a difference between “healthy” eating and eating what’s best for your health. And the truth is, much of what’s upsetting your digestive system could actually be in those vegetables and whole grains. They’re called lectins and if you’re sensitive to them, they’ll cause you nothing but distress.
 

Gluten and his gross lectin friends 

Lectins are Mother Nature’s little defense force. They’re toxic proteins that hide out in some plants to help ensure their survival. Gluten is an example of a lectin, but it’s far from the only one.  

If an animal eats some of the plant and becomes ill it will deter the animal from returning to that plant. But Mother Nature underestimated humans, who even after suffering discomfort, return for more, every time. This discomfort may show up as nausea, diarrhea, chronic digestive issues, bloating or even weight gain.    

Lectin-rich foods include legumes (beans, peas, lentils, peanuts), grains (wheat, corn, rice) squash (pumpkins, zucchinis), nightshades (eggplants, tomatoes, potatoes), free-range meat (which are fed with corn), most milks (lectins are found in Casein A1) and out-of-season fruit (in-season fruit is low in lectins).

So, if you’re thinking about, let’s say flipping pancakes, you’ll want to focus on:
 

  • Lectin-free flours – like coconut, almond, sorghum, or tapioca flours 
  • Lectin-free fruits – naturally in-season fruits. Just because you can buy most fruits year-round doesn’t mean you should.
     
  • Lectin-Free oils – like coconut, extra virgin olive oil, sesame oil, or avocado oil 
  • Lectin-Free yoghurts – like coconut yogurt or goat’s milk yogurt
     
  • Omega-3 eggs – which fight bad cholesterol 

Which brings us to Dr. Gundry and his delicious, lectin-free pancake recipe.
 

Who is Dr. Gundry? 

Dr. Gundry of Gundry MD is an award-winning cardiologist who’s seen a lot of chronic illness in his time. Dealing with the heart has always meant dealing with the diet, and through helping his own patients reach optimal health Dr. Gundry has gained some rather profound knowledge along the way. 

His results have been carefully constructed into a book, and a way of living, called The Plant Paradox. It’s a whole new way of thinking about what you put into your body.
 

Dr. Gundry’s Blueberry Pancake Recipe 

This pancake recipe is going to feel like a lifesaver to those with sensitive digestive systems. Pancakes need not equate to uncomfortable repercussions after the fact, because pancakes are heavenly! 

Blueberries are currently in season so it’s the perfect time to use them in your pancakes. Or substitute them for another in-season fruit, or no fruit at all. 

Blueberries are bursting with fiber, vitamin C, vitamin K, and manganese, and they contain more polyphenol antioxidants than any other common fruit. They also have positive effects on the memory, are great for the heart and may help to lower blood pressure!
 

INGREDIENTS: 

  • 2 large omega-3 eggs 
  • Juice of 1 lemon 
  • Zest of 1 lemon 
  • 1 teaspoon vanilla 
  • 1 Tablespoon coconut oil 
  • 5 drops liquid stevia 
  • 4.5 oz coconut yogurt or goat’s milk yogurt 
  • ¼ cup coconut flour 
  • ¼ cup tapioca flour 
  • ¼ cup blanched almond flour (not almond meal) 
  • ¼ teaspoon sea salt 
  • ½ teaspoon baking powder 
  • ¼ teaspoon baking soda 
  • 1/3 cup fresh or frozen wild blueberries 

 

INSTRUCTIONS: 

Feeds 2-4 people 

  1. Preheat oven to 350 degrees. Lightly spray an 8-inch pie pan with olive oil.
  2. Place all ingredients (except blueberries) in a blender and blend until smooth.
  3. Pour batter into a pan and sprinkle it evenly with the blueberries.
  4. Bake until golden brown around the edges and firm in the center – about 25 minutes.
  5. When the pancake is cooked, remove from the oven and let it cool to room temperature.

Avoid the temptation to drown your pancakes in maple syrup as it (like honey) is still a sugar.