Flourless Banana Pancakes
My 2-year-old is sensitive to wheat and milk but these Flourless Banana Pancakes are a big hit with her and any houseguests! My mom, who also must avoid wheat, couldn’t believe they didn’t contain any flour.
I regularly make a quadruple batch on Monday to have all weeklong or to share. We take them on our morning outings as a snack…they go like…hotcakes…even cold!
The protein and fat keep you and your kids full longer and the sweetness of the banana keeps you all coming back for more.
Prep Time: 5 minutes Cook Time: 10 minutes
INGREDIENTS:
1 large ripe banana
2 medium pastured eggs
4 Tablespoons unrefined coconut oil or butter
Sea salt to taste
DIRECTIONS:
Turn your frying pan on low/medium heat. (On my glasstop electric stove, I turn it to 3 out of 10.)
Mash the banana well with a fork in a large bowl.
Add the eggs and mix well.
Add a drop of water to the pan. If it sizzles and immediately evaporates, add your fat to the pan. If not, wait until the water drop sizzles–waiting helps prevent sticking if you’re using steel or cast iron (no non-stick pans in this household!).
Scoop one large tablespoon of pancake batter at a time into the hot pan to form separate pancakes. My small pan fits three and my large pan fits seven pancakes.
After about three minutes, turn each pancake over with a spatula. After another two minutes, move them to a serving plate.
Sprinkle with sea salt and serve.
Tip 1: if you want them a little fluffier and thicker, add 1/8 cup coconut or almond flour to the batter.
Tip 2: One small banana and one medium egg works well, too!
Tip 3: A friend also adds grated carrot to hers…hello hidden veggies!
OPTIONAL SIDES:
Jack Johnson’s “Banana Pancakes” song
Sugar- and Additive-Free Chicken sausage (I sell these, too!)
Fried eggs
Farmers market bacon
Yogurt and a handful of berries