These pancakes have become an absolute staple in our daily meal plan. The boys and I eat them almost every weekday morning, and the make a great Saturday morning breakfast for all six of us.
I'm sure you've seen these in various forms in other places. The basis of the recipe is the same across the board - one smashed up banana and two eggs. I've played around with some other ingredients and come up with a combination that creates the perfect taste and texture.
Speaking of texture, one thing to know about these is that because they are completely flourless, the result is less like a traditional pancake and more like the soft, spongy center of a piece of french toast. If you've been gluten- or grain-free for a while, you might miss french toast as much as we do! These really quell that craving!
Perfect for a quick breakfast, an afterschool snack, or a late night bite:
INGREDIENTS
1 T. coconut oil
1 banana
2 eggs
1 tsp. baking powder
1 tsp. vanilla
Dash of cinnamon
DIRECTIONS
Melt 1 T. coconut oil in a pan over medium heat. I get this started first because you want the coconut oil nice and hot and shimmery before you cook these.
Smash banana with a fork until it's nearing the liquid stage. Whisk in eggs, baking powder, vanilla, and cinnamon.
When the coconut oil is good and hot, pour 1/8 c. of batter into pan for each pancake. Just like traditional pancakes, wait until bubbles form before you flip them.
The number of pancakes you get from this will vary depending on size of each. On the weekends when I am feeding everyone, I double or even triple the recipe.
NOTE: From the comments, I'm hearing you should plan to at least double these. I guess I forgot to mention that I also usually have a bowl of yogurt or a smoothie along with a few of these for my breakfast, so maybe that's why I can get away with just one banana and two eggs! Also, these will not be easy to flip if you use a cast iron skillet. Mine is stainless steel.
The twins like theirs plain. I like honey drizzled on top, and the girls love to top each of theirs with whipped cream cheese.
ENJOY!
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And P.S. - If you are looking for other gluten-free breakfast options, I have to suggest my friend Beth of Red and Honey's awesome e-book The Breakfast Revolution: Recipes from Outside the Cereal Box. When we need to break out of the breakfast rut, I know I can always find something incredibly delish in there!
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