Three years ago I started getting migraines. If I was lucky, I would get one every once in
a while, but if I was unlucky, I would get one every day for a week. Medicine helped with the pain, but left me
just as incapacitated: light headed, shaky, and weak. As I started to become more conscious of my
migraines, I noticed they were usually triggered by low blood sugar; they would
begin around 10 or 11, right when my breakfast wore off.
For the first time, I began to strongly connect what I ate
to how I felt. I researched the correlation
between carbohydrates, insulin, and blood glucose. I learned that my “healthy” breakfast of
whole grain cereal and low fat milk may not be what was best for my body. I started simply enough, switching my
breakfast from the all American favorite, cereal, to fruit and nut butter, and
I immediately noticed a change. My new, seemingly
light breakfast could carry me through to one or two o’clock, without a worry
to my blood sugar or a resulting migraine.
I have since changed my diet further, eliminating grains
entirely, along with legumes, refined sugars, and most dairy products. And I haven’t had a full blown migraine in
over two years. I certainly have my
slip-ups, and I make dietary exceptions for special occasions such as holidays
and vacation, but if I make too many exceptions in a row, I can feel the
migraines slipping back in.
On the weekends, when I have extra time, I like to prepare
something more complex for breakfast. In
a way it reminds me of home and growing up; my Dad, without fail, would cook
pancakes on Saturday and eggs on Sunday.
Below is my recipe for a grain free, dairy free, added sugar free,
pancake. And don’t worry, it’s tasty, I promise. The key to the recipe is patience. If you cook the pancake too fast or flip it
too soon, it will fall apart. I
typically use a mixture of “pumpkin-pie” spices for extra flavor, but lemon zest,
vanilla extract, or berries would also be nice additions. Serves one.
Eggy Banana Pancake
1 tablespoon oil or butter
1 ripe banana
1 large egg
⅛ teaspoon cinnamon
Pinch of cloves
Pinch of cardamom
Warm a heavy frying pan equipped with a tight fitting lid on
medium to medium low heat for 10 minutes.
Once warmed, add the oil or butter to the pan. Meanwhile, mash the banana in a bowl. Add the egg to the mashed banana and whisk
together. Finally add the spices to the
mixture and stir to combine.
Pour the pancake batter into the pan and cover with a
lid. Cook the pancake for 5 minutes,
then remove the lid and cook for five minutes longer. Next flip the pancake and cook for an
additional five minutes uncovered.
Remove from the pan and serve warm.
I typically eat my pancake with a tablespoon of hazelnut butter, but my
husband likes his plain. You could also
top with honey, maples syrup, or jam.