We love crumpets, but ever since I entered Perimenopause about 10 years ago, almost anything with gluten leaves me feeling a bit bloated, and sugar aggravates my hot flashes and disrupts my sleep.
I was introduced to this Banana Oatmeal Crumpet recipe by a dear friend who served them up at a girls’ weekend in Annecy, and I was hooked.
These crumpets are sugar free, gluten free and dairy free. Rich in vitamin B and iron, these moreish bites will leave you feeling satisfied and happy. Packed with healthy complex carbs, they are suitable for anyone following a hormone-balancing diet.
Ingredients
- 2 cups oatmeal flour
- 2 medium sized fully ripe bananas (if the bananas are extra ripe, with black spots on the skin, even
better) - 2 eggs
- 3/4 – 1 cup unsweetened almond milk
- 2 teaspoons baking powder
- a pinch of pink salt
- 1 teaspoon cinnamon powder (optional)
- 1 teaspoon vanilla extract (optional)
Method
Pour 2 cups of whole oats into a high speed blender such as a Nutribullet or coffee/spice grinder and blend until fine (or simply use ready-made oatflour).
Add the rest of the ingredients to the blender and blend till smooth and silky but not too thick. Allow the mixture to rest for 10 minutes while you heat up your pan on the stove to a medium heat.
Drop a spoonful of the batter into the lightly greased pan (use a healthy fat such as ghee, butter or coconut oil). When tiny bubbles rise to the surface, it’s time to flip the pancakes.
Ps. these pancakes can also be frozen and re-heated in a toaster, oven or airfryer.
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